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 Banh Mi Salad with Lemongrass Tofu Now that we have a recipe for Lemongrass Tofu, I thought it was a good time to make a main dish salad out of it. (In fact, the whole idea for it was inspired by the craving for this very kind of salad.) While banh mi sandwiches are a delicious and filling option, I thought with it being summer and all here, it’d be fun to explore as a light and flavorful warm weather salad. Banh mi sandwiches are typically served with mayonnaise but I wanted to keep with that lighter theme in the dressing; if you are interested in a more convenient dressing, vegan mayo mixed with a little sriracha would do the trick. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Banh Mi Salad with Lemongrass Tofu 1 lb. superfirm or pressed tofu, cubed 2 stalks lemongrass, flexible part minced (here is a good primer on it) 3 tablespoons low-sodium tamari or soy sauce, divided 1 tablespoon fresh lime juice 3 teaspoons garlic, minced 1 teaspoon turmeric 1 tablespoon liquid coconut oil, refined 2 cups carrots, shredded 1 bunch radishes, sliced 1 cup cucumber (I like to remove some but not all of the peel), sliced ½ cup cilantro, chopped (optional) 1 head romaine lettuce, chopped 2 Thai green or serrano chiles, seeded and sliced (optional) Tofu Mayo Dressing 12.3-ounces firm silken tofu 1 ½ tablespoons apple cider vinegar 1 tablespoon refined coconut oil, refined 1 teaspoon Sriracha or chili sauce of choice 1 teaspoon yellow mustard 1 teaspoon garlic granules 1 teaspoon onion granules Salt and pepper to taste Preheat the oven to 375 degrees. Place the tofu in a rectangular baking pan. Combine the lemongrass, 2 tablespoons of tamari, lime juice, garlic, turmeric and oil in a food processor or blender and combine until mixed. It will still have some texture but the lemongrass will be broken down a bit. Scrape out of the food processor or blender and mix with the tofu, stirring occasionally. Allow to marinate for 30 minutes. Bake for 15 minutes, flip, and bake for six minutes more. While backing, prepare your veggies and dressing. Plate the prepared veggies on individual plates or in one large bowl. When the tofu is done, add to the salad. Blend together the dressing in a food processor until smooth. Season to taste. © 2013-2019, Vegan Street |
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