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Banh Mi Salad with Lemongrass Tofu

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.

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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
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 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.

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