Delectable Vegan Banh Mi Rice Bowls

/ Vegan Recipes / By

Craving something fresh and bursting with flavor? These Vegan Banh Mi Rice Bowls are the answer! This vegan recipe combines the vibrant tastes of traditional Banh Mi into a nourishing rice bowl, perfect for any meal of the day. Packed with colorful veggies and zesty flavors, it’s a delightful twist on a classic.

Imagine a bowl filled with fluffy rice, topped with crunchy pickled vegetables, marinated tofu, and a drizzle of creamy sauce. These Vegan Banh Mi Rice Bowls not only satisfy your taste buds but also deliver a healthy dose of nutrition. Perfect for meal prep or a quick weeknight dinner!

A Flavorful Vegan Twist on Banh Mi

Vegan Banh Mi Rice Bowl with tofu, pickled vegetables, rice, and cilantro on a rustic wooden table.

These Vegan Banh Mi Rice Bowls are a harmonious blend of textures and flavors. The fragrant rice serves as the base, while the marinated tofu brings a savory richness. The pickled vegetables add a delightful crunch, perfectly complemented by the tangy sauce.

Ingredients

  • 1 cup jasmine rice
  • 1 block firm tofu, pressed and sliced
  • 1 carrot, julienned
  • 1 cucumber, sliced
  • 1/2 cup red cabbage, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup vegan mayo
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha (optional)
  • Salt and pepper to taste
  • Lime wedges for serving

Instructions

  1. Cook the Rice: Rinse the jasmine rice under cold water and cook according to package instructions. Set aside.
  2. Prepare the Tofu: In a bowl, mix soy sauce, rice vinegar, sesame oil, salt, and pepper. Marinate the sliced tofu in this mixture for at least 15 minutes.
  3. Sauté the Tofu: Heat a non-stick skillet over medium heat and add the marinated tofu. Cook until golden and crispy on both sides, about 3-4 minutes each side.
  4. Make the Pickled Vegetables: In a small bowl, combine the julienned carrots and sliced cucumbers. You can add a splash of rice vinegar and a pinch of salt to quick-pickle them for extra flavor.
  5. Assemble the Bowls: In serving bowls, layer the cooked rice, sautéed tofu, pickled vegetables, and shredded red cabbage. Drizzle with vegan mayo and sriracha if desired. Top with fresh cilantro.
  6. Serve: Enjoy your Vegan Banh Mi Rice Bowls warm, garnished with lime wedges for an extra burst of flavor.

Cook and Prep Times

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 350kcal
  • Fat: 15g
  • Protein: 10g
  • Carbohydrates: 45g