Lemongrass Tofu “Banh Mi” Bowl

A Gluten-free and Vegetarian take on the classic Vietnamese "sandwich"

Savory, Tangy, Spicy & Delish!

Sharing one of my favorite bowls from earlier this year for a little Meatless Monday inspo…

Before my son had to eat gluten-free I fell in love with a vegetarian tofu Banh Mi sandwich recipe from Cooking Light.  It had lemongrass pan seared tofu, pickled carrot, radish and cilantro relish, and spicy Sriracha mayo.

Craving this sandwich, I used the flavors as inspiration for this Buddha bowl with brown rice, lemongrass roasted tofu, pickled carrots and radishes, spicy pickled cucumbers, avocado and of course a Sriracha mayo drizzle.

Savory, tangy, spicy, creamy, crunchy … this bowl has it all going on. But above all, it’s delicious!

Scroll down to see the recipe.

Lemongrass Tofu “Banh Mi” Bowl


Lemongrass Tofu "Banh Mi" Bowl
A gluten-free and vegetarian buddha bowl inspired by the classic Vietnamese sandwich. Savory, tangy, creamy, crunchy... this bowl has it all and above all, it's delish! Recipe inspired and adapted from Cooking Light.
Recipe type: Dinner, Salad, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 2 bowls
  • 1 14oz package of extra firm tofu, rinsed and drained, cut into 1 inch cubes
  • 2 tbsp finely chopped peeled fresh lemongrass
  • 2 tbsp water
  • 1 tbsp gluten-free tamari
  • 1 tsp sesame oil
Pickled Veggies
  • ¼ cup rice wine vinegar
  • ¼ cup water
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 cup matchstick carrots
  • 1 cup matchstick cut radishes
  • ¼ cucumber, sliced
  • 1½ tbsp fresh cilantro
Sriracha Mayo
  • 3 tbsp canola or Vegan mayonnaise
  • 1 tsp sesame oil
  • 1½ tsp Sriracha
1 cup white or brown rice, prepared according to package
1 avocado, sliced and divided
pea sprouts and sesame seeds for garnish
Prepare rice according to package.
Prepare tofu:
  1. Combined lemongrass, 2 tbsp water, tamari, and 1 tsp sesame oil in bowl. Add tofu and let stand for 15 minutes.
  2. Preheat oven to 450 degrees.
  3. Lay marinated tofu cubes in single layer on prepared baking sheet. Roast tofu for 10 minutes, flip it, then roast another 5 minutes until golden brown (it will also puff up a bit)
Prepare pickled veggies:
  1. Combine vinegar, ¼ cup water, sugar and salt, stirring until dissolved.
  2. Add carrots, radish and cucumbers. Let sit for 30 minutes-1 hour.
  3. Drain and stir in cilantro.
Prepare Mayo: combine remaining 1 tsp oil, mayonnaise and Sriracha in a small bowl and whisk together.
Assemble in a big bowl, adding avocado, pea sprouts and sesame seeds.


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