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These Banh Mi Bowls are filled with Crunchy Pickled Veggies, Crispy Tofu, Rice Noodles, and TONS of flavor – plus, they’re Vegan and Gluten Free!
All the spice, crunch, and flavor of a Bahn Mi Sandwich…in a bowl. And it’s Gluten Free. And Vegan. What more could you *possibly* want!?
Now, don’t get me wrong. I love Gluten. But sometimes, I’m not too sure that it loves me. I don’t claim to have an allergy or severe intolerance, but I do notice that when I eat a lot of it, my body swells up, my nose gets stuffy, and my throat gets oddly sore. *Sigh*
Because of this, I only eat gluten-containing things every once in a while (Note: if you don’t have these symptoms, eat ALL the Gluten you want! And a little extra for me, please.) Which is why I got the idea for these Banh Mi Buddha Bowls! Basically, they have all of the flavors of the classic sandwich, without the gluten. So I can eat them every day without feeling totally…poopy.
We still have all of the usual suspects going on here – Crunchy Pickled Veggies, Cilantro, and some Crispy Tofu for a Plant-Based Protein source. I even crafted up a Creamy Cilantro Dressing to pour on top, which is similar to the marinade of a classic Banh Mi! Serve it up with some Rice Noodles for some healthy carbs, and you’ve got a really freakin’ delicious meal in your hands. Or bowl.
Whether or not you eat bread on the daily, I hope these Banh Mi Bowls with Crispy Tofu make their way onto your Grocery List and Dinner Plans. Because there are a few steps to this recipe, I think it’s a good thing that this serves 3-4 people! They’re perfect for a fancy-ish dinner with family or friends….or you can make them allllll for yourself and just eat the leftovers over the next few days like I did 🙂
A Few Final Thoughts:
- I served these Bowls with Brown Rice Pad Thai Noodles, but feel free to substitute for regular Rice Noodles, Rice, or skip the grains entirely.
- If you’d like to plan ahead, you can make both the Creamy Cilantro Dressing and the Pickled Veggies ahead of time.
- While this recipe does have a few steps, I think it would be perfect for Meal Prep! I would suggest cooking your Rice Noodles the day before/of so they don’t stick together, or coating them in the Creamy Cilantro Dressing beforehand. Also, I would suggest storing your Tofu separately to keep it crispy.
If you’re looking for more Asian-Inspired Bowl recipes, you’ll also love these Orange Tofu Buddha Bowls and these Quinoa Sushi Bowls with Orange Miso Dressing!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintVietnamese-Inspired Rice Bowls with Crispy Tofu
These Vietnamese-Inspired Rice Bowls are filled with Crunchy Pickled Veggies, Crispy Tofu, Rice Noodles, and TONS of flavor – plus, they’re Vegan and Gluten Free!
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour
- Yield: 3-4 Servings 1x
- Category: Main
- Method: Oven, Stovetop
- Cuisine: Asian
Ingredients
For the Crispy Tofu:
- 1 block Extra Firm Tofu, pressed
- 2 tbsp Nutritional Yeast
- 1 tbsp Unseasoned Rice Vinegar
- 1 tbsp Reduced-Sodium Tamari
For the Pickled Veggies:
- 1 cup Daikon Radish, cut into matchsticks
- 1 Jalapeño, sliced into rounds and seeds removed
- ½ Medium White Onion, thinly sliced
- 2 medium Carrots, cut into ribbons
- 2 cups Distilled White Vinegar
- 1 ½ tbsp Agave Nectar (or sweetener of choice)
- 1 tbsp Salt
For the Rest of the Bowls:
- 8 oz Brown Rice Pad Thai Noodles (or noodle/grain of your choice)
- 3–4 cup Mixed Greens
- 1 cup Pink Radish, thinly sliced
- 2 cups Seedless or Persian Cucumbers, sliced
- 1/2 bunch Cilantro, finely chopped
- Creamy Cilantro Dressing and Toasted Cashews,* to serve on top
Instructions
- Prepare the Crispy Tofu: Preheat the oven to 375F. Dice the pressed Tofu into 1/2″ cubes, then add to a medium bowl. Add the Nutritional Yeast to the bowl, and mix well until the Tofu is evenly coated.
- Drizzle the Rice Wine Vinegar and the Tamari over the Tofu, and stir well. Add the Tofu to a greased or lined Baking Sheet and bake for 15 minutes, flip, and then another 15-17 minutes.
- Make your Pickled Veggies: While the Tofu is Cooking, wash and prepare all of your Vegetables, then place them all in a medium bowl. Bring the Vinegar, Agave Nectar, and Salt to a boil in a medium saucepan, then pour this liquid over the Vegetables. Carefully press the Vegetables down so they are fully submerged in the liquid, and let cool. Store any leftovers in the fridge in the pickling brine for up to 2 weeks.
- Cook the Rice Noodles: according to the package instructions, then drain and rinse.
- Assemble the Bowls: add a large handful of Mixed Greens to each bowl, then divide the Rice Noodles and Crispy Tofu evenly. Top with the Pickled Veggies, Radishes, Cucumber, Cilantro, a drizzle of Creamy Cilantro Dressing, and some Toasted Cashews.
Notes
- Tamari may be substituted for Soy Sauce or Liquid Aminos
- To make Toasted Cashews, simply add whole Raw Cashew pieces (I used 1/2 cup) to a nonstick pan and cook over medium high heat, until nutty and brown. Make sure to stir frequently, so all sides are evenly toasted and nothing burns!
- The Creamy Cilantro Dressing and Pickled Veggies can be prepared ahead of time, to save time.
Keywords: banh mi tofu, banh mi gluten free, gluten free banh mi, banh mi, vegan buddha bowls, vegan bowl recipes, asian bowl recipes
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After the amazing orange chicken tofu we made last week, I knew I had to come back for more of your tofu recipes!! This did not disappoint! And for the record, I’m not even vegan — and still would choose your recipes time and time again!!!
★★★★★
Thank you so much, Heather!
I found this recipe whilst looking for a baked tofu recipe.
Loved the bahn mi salad, but for me, the crispy tofu was stellar!
I will make my tofu like this every time.
Thank you!
★★★★★
Thank you for the 5-star review, Susan! Happy you found the recipe!
Love this recipe! Do you have any recommendations on what to do with the leftover pickling juice (after you use all the pickled veggies)?
★★★★★
We find the leftover juice can work well with making salad dressings, either on it’s own or making into a new dressing! Or you could use it in recipes that call for anything acidic/salty!
Just finished making this for dinner tonight (and currently eating it) so I figured I would write my review in real-time!
Ok, I’m new to FMB and vegan-ism so I think I’m out of practice, but I found there to be a lot of prep work. –Again I am totally newb so take it with a grain of salt that the amount of prep work is the only reason I am giving this 4/5 stars. (Side note- is there any easy way to “matchstick” vegetables?!)
As for flavors and ease of instructions, this recipe is wonderful. Seriously, everything tastes fresh and all of the flavors combine together perfectly. I am loving the different textures, I used brown rice pad Thai noodles and added mung bean sprouts. Also, the recipe makes a lot!! I am not a leftover person but these ingredients will keep well in the fridge.
Thank you!
Thanks, Christina! This recipe definitely requires a little more prep than some of my other ones 🙂 Personally, I like to slice my vegetables with the matchstick blade of my mandoline – it saves a lot of time!
Wonderful salad idea! As a Vietnamese gal, I approve of this! The tofu looks to die for and the dressing sounds spectacular!
Yay! Thank you, Cassie!
I have never made my own Banh mi, this will be the recipe. Looks soooo good C!!!
Thanks girl!!! 🙂