from 1 vote
Bahn Mi Bowl
What's a Bahn Mi Bowl? A healthy vegan deconstructed Vietnamese sandwich! Loaded with greens, raw veggies, spicy tofu, brown rice, pickled veggies, and drizzled with a tangy Sriracha vegan mayo dressing.
tri-colored grape tomatoes
cut in half
deseeded, and de-veined; cut into thin rings
cut into slivers
amount dependent on mason jar size
maple syrup, or date syrup (for 8-ounce jar) (2 Tablespoons for 16-ounce jar)
extra-firm or sprouted tofu
pressed and cut into equal-sized cubes (1 - 1 ½ inches)
add a teaspoon at a time and taste; then add more or skip this ingredient for a non-spicy marinade
rice wine vinegar
soaked in water overnight; or replace with silken tofu or white beans for a soy free option
apple cider vinegar
or leave out for just mayo (add 1 teaspoon at a time to adjust to personal preference) (Sunstitute soy sauce/tamari for Sriracha for a non-spicy option)
cooked brown rice
Press and cut the tofu into 1 to 1 12 inch cubes
Whisk together marinade
Pour over the tofu in a refrigerator-safe container.
Shake to combine.
Refrigerate overnight for the best results.
If grilling, do not cut into cubes before grilling unless grilling the pieces in a grill basket. Otherwise cut into two equal pieces and marinate and cook the slabs whole.
Pre-heat grill to 350 or medium-low
You can place the marinated tofu directly on the grill or use a
Grill for 7 minutes on each side
Let cool slightly, then cut into cubes
Follow the exact directions for marinating.
Pre-heat oven to 350 degrees
Place tofu pieces on a baking sheet with parchment paper or
silicone baking mats
; I used my
copper crisper pan
Place marinated cubes into the basket, not touching each other. Some people prefer dipping pieces of marinated tofu in corn starch; I don't use the cornstarch method but feel free to do so if desired.
Cook on 370 for 10 minutes
Open the basket and turn large tofu pieces over.
Bake for 10 more minutes
Cooking Tofu in a Skillet
Heat a non-stick skillet to medium.
Add marinated tofu, only adding a small amount of the marinade at a time.
As the tofu cooks, using a spatula, turn it over, adding the additional marinade.
Cook until brown on all sides and the marinade has diminished
Prepare the Brown Rice
Prepare 1 cup of brown rice following package instructions. 1 cup uncooked rice yields 2 cups cooked.
Cook ahead of time and reheat for a time-saving tip.
Sriracha mayo dressing
Add all ingredients to a high-speed blender. Blend until smooth.
Add Sriracha in small amounts and taste to meet individual taste preferences.
For an unspicy dressing, substitute soy sauce or tamari for the Sriracha.
For a nut-free option, substitute silken tofu or white beans for the cashews.
Refrigerate until ready to serve.
Pickling the vegetables or raw cabbage and onions
Fill an 8 ounce or 16-ounce mason jar ¾ full of white vinegar.
Pour the vinegar into a saucepan.
Now, add 1 Tablespoon for an 8-ounce jar or 2 Tablespoons for a 16-ounce jar, of agave, maple syrup, or date syrup
Bring to a boil.
Chop purple cabbage and place it inside the mason jar.
Pour the boiling vinegar combination into the jar covering the cabbage.
Leave on the counter until the jar mixture cools to room temperature.
Cover with a lid, and place in the refrigerator overnight.
Repeat the same process to make
pickled red onions
Making the Bahn Mi Bowl
Begin with 4 separate bowls
Begin with a base of brown rice, and a combination of kale and Romaine lettuce, diving the ingredients into four bowls.
Add the raw and pickled vegetables, again dividing into 4 separate bowls.
Top with microgreens, cilantro, and lime wedges.
Drizzle with the Sriracha mayo dressing.
When working with jalapenos, ALWAYS wear gloves! It's a rule I learned the hard way. The oils in the jalapenos and seeds transfer to bare hands and cause skin and eye-burning.
One way to avoid contact with jalapeno seeds is to cut the end off the jalapeno and use a paring knife you core the veins and seeds from the jalapeno before cutting into rings.
Jalapenos are much milder once the seeds are removed.
When making Sriracha mayo dressing, use silken tofu or white beans instead of cashews for a nut-free option.
How to Cook Brown Rice
in advance and reheating it for the Bahn Mi Bowl saves time.
Pickled Red Onions
or pickled Cabbage, or a combination of both. Another quick tip is to use raw onions and Cabbage.
Choose your spice level by adding spicy ingredients in small amounts, tasting, and adjusting for individual taste.
Always press and marinate tofu overnight. The tofu absorbs the marinade over time and has a deeper flavor.
Is your tofu about to expire? Press, cut, marinade it, and freeze it until you are ready to use it. Then, thaw overnight for a super firm and tasty tofu.
Don't like tofu? Leave it out. This Bahn Mi Bowl is full of flavor with or without the tofu, but I do love the tofu.