Grilled Tofu Banh Mi Salad with Sriracha Greek Yogurt Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
Quick Pickled Vegetables
  • 1 large carrot
  • 1 Persian cucumber
  • ½ cup apple cider vinegar
  • ½ cup water
  • 2 tablespoons maple syrup
  • ½ tablespoon salt
Grilled Tofu Banh Mi Salad
  • 1 package of firm tofu
  • 1 red pepper
  • 4 green onions
  • 1 cup cilantro
  • 8 cups baby kale
  • Garnish of sesame seeds, pickled jalapeños
Sriracha Greek Yogurt Dressing
  • ¼ cup plain Greek yogurt
  • 2 tablespoons pickling liquid
  • 2 teaspoons sriracha (or more to taste)
Instructions
Pickled Vegetables
  1. Scoop out the seeds of the cucumber and slice the cucumber and carrot into matchsticks.
  2. Stir the apple cider vinegar, water, maple syrup, and salt together in a saucepan on medium heat on the stove until just boiling.
  3. Place the veggies in a clean jar and pour the hot mixture overtop. Allow the mixture to cool (about 10-15 minutes) before refrigerating until cold.
  4. Use immediately on the salad below, or within 1 week (keep refrigerated).
Grilled Tofu Banh Mi Salad
  1. Drain the tofu and slice it into 8 planks.
  2. Preheat the grill for 5 minutes, and then turn it off and clean it well using a grill brush (this will prevent the tofu from sticking, in the case that any food was left stuck to your grill).
  3. Generously oil the grates and turn the heat to medium on just one side of the grill, and place the tofu directly on the grates where it receives indirect heat (some direct heat is okay). Grill for 10 minutes on each side, rotating the tofu at the 5 minute mark for crosshatched grill marks. Remove from the grill.
  4. Slice your red pepper into matchsticks and roughly chop the cilantro. Dice the white and light green parts of your green onions.
  5. Assemble the salads with 2 cups of baby kale, pickled veggies, red pepper, cilantro, green onions, and 2 slices of grilled tofu. Garnish with sesame seeds and pickled jalapeños.
Sriracha Greek Yogurt Dressing
  1. Whisk together Greek yogurt, pickling liquid (from the jar of pickled veggies), and sriracha. Adjust heat to taste and drizzle overtop salads or refrigerate until serving time.
Notes
I quick-pickled the jalapeños in the same pickling liquid, adjusting the recipe to 1.5 times the pickling liquid and using 5 jalapeños. I recommend doing this a few days beforehand unless you love jalapeños, as they mellow as they pickle. Store leftovers in a jar in the fridge for up to 2 weeks.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/07/06/grilled-tofu-banh-mi-salad-with-sriracha-greek-yogurt-dressing/