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Tofu Banh Mi Salad

This Tofu Bánh Mì Salad is basically a deconstructed banh mi sandwich made vegan - crispy tofu, pickled veggies, spicy mayo, lettuce plus all the fixins.

Course Salad, Stuff in a Bowl
Servings 4
Author Brewing Happiness


Quick Pickle Ingredients

  • 3-4 large carrots, julienned
  • 4-5 radishes, sliced thin
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup rice vinegar
  • 3 tbsp turbinado or coconut sugar
  • 1 tbsp sea salt
  • 1 tsp coriander seeds (optional)

Spicy Mayo Dressing Ingredients

  • 1/4 cup avocado oil mayo (sub vegan mayo)
  • 1 tbsp maple syrup
  • 3 tsp garlic chili sauce (sub sriracha)

Salad Ingredients

  • 1 block Never Fail Crispy Tofu
  • 1 head butter lettuce
  • 1 jalapeno, sliced thin
  • 2 small cucumbers, sliced thin
  • 1/4 red onion, sliced thin
  • 1/4 cup cilantro, roughly chopped
  • 1/2 baguette, sliced


  1. Add the carrots and radishes to a 12 or 16 ounce glass jar. Set aside.

  2. In a small saucepan, combine water, vinegars, salt, sugar, and coriander. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat and pour the brine over the veggies. Make sure they are fully covered. Cool, and refrigerate for at least 20 minutes before serving.

  3. In a small bowl mix together spicy mayo ingredients until well mixed.

  4. Begin to assemble salad. Divide lettuce, jalapenos, cucumbers, red onion, cilantro, and baguette slices between 4 bowls. Top each bowl with Never Fail Crispy Tofu, pickled carrots and radishes, and spicy mayo dressing.

  5. EAT UP.