Inspired by classic Vietnamese street food, this Banh Mi Bowl has no shortage of flavor or nutrition. Crispy marinated tofu, zingy and crunchy pickled veggies, and fresh arugula and cilantro are piled high on top of brown rice (or your favorite grain) and drizzled with mouthwatering homemade sriracha mayo for meal that is simple, refreshing and absolutely delicious!
Yields2 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins
Ingredients
½batch Vietnamese-Inspired Veggies (link in Chef’s Notes)
Tofu
14ozorganic firm or extra-firm tofu (drained, pressed, and cut into 12 strips, see Chef’s Notes)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
½tspgarlic powder
½tsponion powder
1tbspwater
Bowl Ingredients
5ozorganic arugula (1 full bag or container)
2cupsorganic rice (cooked, brown, red, or black)
¼cupcilantro (optional) chopped
Sriracha Mayo (link in Chef’s Notes)
jalapeño slices, (optional) to taste, or Easy 10-Minute Pickled Jalapeños, link in Chef’s Notes
Directions
1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
Make the Vietnamese-Inspired Veggies and set aside.
3
Make the tofu: Add the tamari, garlic powder, onion powder, and water to a shallow dish. Mix to combine.
4
Add the tofu and, using a pastry brush, brush the tofu with the marinade to cover all sides.
5
Spread the tofu out evenly on the baking sheet and bake for 30 minutes, flipping halfway through.
6
Assemble your bowl: Divide arugula, rice, optional cilantro, tofu, and Vietnamese veggies between bowls and toss.
7
Drizzle with Sriracha Mayo, if desired.
8
Top with jalapeño slices, if you like some spice!
Chef's Notes
Substitutions
Substitute tofu with tempeh.
Substitute another green like baby kale or spinach for organic arugula.
Substitute brown, red, or black rice with quinoa or other grain of choice.
Substitute cilantro with basil, parsley, or chives.
Press your tofu
You’ll want to press the water out of the tofu at least an hour before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for about an hour if possible.
Prep Ahead
Prepare the Vietnamese-Inspired Veggies ahead of time. Store in an airtight container for up to 1 month.
