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Bahn Mi Bowl
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5 from 5 votes

Vegan 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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entrees
Cuisine: Asian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 446kcal


Raw Vegetables

  • 6 cups kale chopped
  • 6 cups Romaine lettuce chopped
  • 1 large carrot shredded
  • 1- pint tri-colored grape tomatoes cut in half
  • 2 jalapeno deseeded, and de-veined; cut into thin rings
  • 1 cup cilantro chopped
  • 2 limes quartered
  • 1 cup microgreens

Pickled Vegetables

  • 1 red onions cut into slivers
  • 1 small purple cabbage chopped
  • White vinegar amount dependent on mason jar size
  • 1 Tablespoon agave maple syrup, or date syrup (for 8-ounce jar) (2 Tablespoons for 16-ounce jar)

Spicy Tofu

  • 14 ounces extra-firm or sprouted tofu pressed and cut into equal-sized cubes (1 - 1 ½ inches)
  • 1 Tablespoons sriracha add a teaspoon at a time and taste; then add more or skip this ingredient for a non-spicy marinade
  • 2 Tablespoons soy sauce or Tamari
  • ¼ cup rice wine vinegar

Sriracha Mayo

  • ½ cup raw cashews soaked in water overnight; or replace with silken tofu or white beans for a soy free option
  • 1 teaspoon lemon juice
  • ½ cup water
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons sriracha 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)

Brown Rice


Spicy Tofu

  • 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.

Grilling Tofu

  • 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 basket.
  • Grill for 7 minutes on each side
  • Let cool slightly, then cut into cubes

Baking Tofu 

Air-Fried Tofu

  • 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.



  1. 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.
  2. 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. 
  3. Jalapenos are much milder once the seeds are removed. 
  4. When making Sriracha mayo dressing, use silken tofu or white beans instead of cashews for a nut-free option. 
  5. Cooking How to Cook Brown Rice in advance and reheating it for the Bahn Mi Bowl saves time. 
  6. Choose to Pickled Red Onions or pickled Cabbage, or a combination of both. Another quick tip is to use raw onions and Cabbage. 
  7. Choose your spice level by adding spicy ingredients in small amounts, tasting, and adjusting for individual taste. 
  8. Always press and marinate tofu overnight. The tofu absorbs the marinade over time and has a deeper flavor. 
  9. 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. 
  10. 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. 


Calories: 446kcal | Carbohydrates: 70g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 847mg | Potassium: 1858mg | Fiber: 16g | Sugar: 21g | Vitamin A: 22898IU | Vitamin C: 261mg | Calcium: 465mg | Iron: 8mg