• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • Recipes
    • Meal Plans
  • Wellness
  • Sustainability
  • Teaching Kitchen
  • News
  • Meet The Team
  • Ask our Chefs & RDs

we eat. live. do. well logo

  • Instagram
  • LinkedIn

May 18, 2018 Gluten-Free

Tofu Cucumber Banh Mi

Our breadless Tofu Cucumber Banh Mi has about 1/3 the calories and sodium than your average traditional Banh Mi. By using cucumber slices instead of bread, we’re adding fresh, bright flavor and a bit of extra crunch. It’s gluten free too!

Tofu Cucumber Banh Mi
Print Recipe Pin Recipe Save Recipe Go to My Collections
Prep Time: 15 minutes minutes
Cook Time: 2 minutes minutes
holding time: 12 hours hours
Course: Main Course
Keyword: Quick
Servings: 4 (click to scale)

Ingredients

Tofu

  • 1 lb extra firm tofu
  • 1/4 tsp fresh garlic minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 1/4 tsp fresh lime juice
  • 1 Tbsp fresh cilantro chopped
  • 1/2 Tbsp canola oil

Pickled Carrot and Daikon

  • 2 1/2 oz carrots julienned
  • 2 1/2 oz daikon radish cut into matchsticks
  • 1/8 tsp salt
  • 1 Tbsp granulated sugar
  • 2 Tbsp warm water
  • 3 Tbsp white vinegar

Sandwich

  • 1 each English cucumbers
  • 1 1/2 tsp Sriracha sauce
  • 1/4 cup light mayonnaise
  • 1 oz fresh cilantro
Get Recipe Ingredients

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Cut tofu in half lengthwise. Press tofu between two baking sheets, overnight if possible, or for at least 2 hours.
  • Whisk together garlic, salt, pepper, lime juice, and cilantro. Pour over tofu and marinate at least 1 hour. Spray grill with cooking spray. Grill tofu halves until marked, about 1 minute on each side. Cut tofu into 1-inch cubes.
  • Toss carrot and daikon with salt. Place in mesh strainer and allow to sit for 3 minutes, tossing occasionally to help rid excess water. Place carrot and daikon in a non-reactive container. Whisk together warm water and sugar until sugar is dissolved. Stir in vinegar. Pour pickling liquid over carrots and daikon and marinate overnight. Drain.
  • Cut cucumbers in half lengthwise and then again widthwise. Use spoon to scrape seeds from cucumber, creating a boat. Use a vegetable peeler to strip a peel off of the bottom of each cucumber boat so that they sit flat.
  • In a small bowl, make sriracha mayo by combining sriracha with light mayonnaise. Chill.
  • Top each ¼ cucumber “open faced sandwich” with: 3 oz cilantro lime tofu, 1 tbsp Sriracha mayo, ¼ cup pickled carrot and daikon, and a few cilantro sprigs.

Chef Tips

This recipe originally appeared on the FLIK Blog.

Nutrition

Serving: 1sandwich | Calories: 190kcal | Carbohydrates: 10g | Protein: 15g | Fat: 12g | Saturated Fat: 1.5g | Sodium: 360mg | Fiber: 3g | Sugar: 4g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Share This

Categories: Gluten-Free

Previous Post: « DASH: Good for Mind & Body
Next Post: No-Bake Macaroni & Cheese »

Footer

                                                                                                                                                                                                                                     
         
  • Recipes
  •  
  • Wellness
  •  
  • Sustainability
  •  
  • News
  •  
  • Meet The Team
  •  
  • Ask our Chefs & RDs
  •  
  • Contact Us
  •   
  • Terms of Use
  •   
  • Privacy Policy
  •  
  • Privacy Request
  •  
  • Code of Business Conduct
  •  

Copyright © 2025 we eat. live. do. well. Compass Group. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required