Food, Recipes

Deconstructed Vegan Bahn Mi Bowl

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vegetarian vietnamese salad

I love bahn mis but I also love eating out of bowls. There’s just something so simple and comforting about it. So how do I circumvent this conundrum? This deconstructed bahn mi is the answer. Filled with all the fixings of my go-to bahn mi order, this bowl provides the same satisfying crunch and heartiness with less chance of baguette crumbs geting all over my shirt.

Deconstructed Vegan Bahn Mi Bowl

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Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients
  • 1 block medium-firm tofu
  • 1 tbs. white rice vinegar
  • 1 tbs. neutral oil of choice
  • 1 tbs. chilli paste
  • 1 tbs. garlic paste
  • 1 tbs. soy sauce
  • 1 tsp. maple syrup
  • 2 small crispy baguettes (I used whole wheat but feel free to use white)
  • 1 tbs. vegan butter
  • 1 large head of romaine lettuce
  • 1 large or 2 medium carrots (I used one yellow and one orange)
  • 1 large radish
  • 4 tbs. vegan mayonnaise
  • 2 tbs. tahini
  • 1 tbs. lemon juice
  • 3 tbs. water
  • 1/2 tsp. salt

Directions

1. Drain tofu and press with paper towel to remove excess moisture, then cut into cubes.
2. Whisk together vinegar, oil, chilli paste, garlic paste, soy sauce and maple syrup in a mixing bowl.
3. Add tofu and stir until cubes are completely coated in the sauce.
4. Place a large pan on the stove at high heat then, once hot, add the tofu and any remaining sauce.
5. While the tofu is frying, cut your baguettes in half and butter the insides, then set aside.
6. Give your tofu a stir and lower the heat to medium, adding a splash of water if the cubes have started to stick to the pan.
7. Leave the tofu to continue frying for about 3-4 more minutes (until the sides start to crisp).
8. While you’re waiting, roughly chop the romaine and (if you have time) grate the carrots and radish, then set everything aside.
9. Once tofu is crispy, give one final stir then keep the burner on but transfer the tofu from the pan into a separate bowl.
10. Increase the heat of the pan slightly and place your baguettes one at a time butter-side down into the pan to toast (this should take about a minute).
11. Once you’ve toasted the bread, cut into cubes. If you didn’t have time to grate your carrots and radish before, you can do so now.
12. In large mixing bowl, whish together mayonnaise, tahini, lemon juice, water and salt until very smooth. (Ignore any seperation thay may occur. This is normal. Just keep whisking until it goes away).
13. Add all your veggies and stir well until they are coated with the dressing.
14. Separate your salad into four serving bowls, then top each with equal amounts of tofu and toasted bread.

Also by Quincy: Vegan Matcha Ginger Rice Pudding

GF Vegan Lentil Burger Crumbles With Curried Sweet Potatoes

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Photo: Quincy Malesovas
Quincy Malesovas

Quincy Malesovas

Quincy is an NC-based college student who is passionate about leading a healthy and compassionate life. Aside from classes, she fills her time with cooking, writing, travel, and yoga. You can find more from her on her blog Shugurcän and on Instagram.
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