Vietnamese Coconut Bowl

Vegan Bahn Mi Coconut Bowl Recipe

This coconut bowl is loaded with Sriracha Tofu, rice noodles, pickled carrots and radishes, crunchy cucumber and cabbage and spicy, vegan Bahn Mi dressing! This vegan buddha bowl is bursting with Vietnamese flavor! 

  • Dry rice noodles
  • Boiling water
Quick pickled veggies:
  • 1 cup matchstick carrots 
  • ½ cup sliced radishes 
  • ⅓ cup rice wine vinegar
  • ⅓ cup water
  • 1 teaspoon sugar 
  • ¼ teaspoon salt
Sriracha Dressing:
  • 4 tablespoons vegan mayo ( or use regular)
  • 1 tablespoon water
  • 1 tablespoon rice wine vinegar
  • 2–3 teaspoons sriracha sauce 
  • 1 teaspoon sugar or alternative sweetener
  • ¼ teaspoon salt
  • 1 teaspoon soy sauce or vegan fish sauce 
Bowl ingredients
  • Tofu, patted dry, cut into ½ inch cubes 
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced cabbage
  • ½ a red capsicum, thinly sliced
  • ¼ cup fresh torn mint leaves
  • ½ a jalapeno, very thinly sliced
  • Lime wedges

  1. Pour boiling water over rice noodles and let sit 5 minutes, drain, rinse and set aside.
  2. Heat ⅓ cup water and vinegar in a small pot, add sugar, sugar, radishes and carrots and bring to a simmer, tossing to coat well. Place in a bowl and chill.
  3. Whisk together the dressing ingredients in a small bowl.
  4. Heat oil in a skillet, and season the oil with salt and pepper. Add the tofu and sear over medium heat until all sides are crispy.
  5. Stir in a little sriacha for heat at the end. 
  6. While this is searing, prep your veggies. Slice the cucumber, bell pepper and cabbage.
  7. To assemble the coconut bowls, divide the noodles, and arrange all the veggies around it.
  8. Grab the chilling pickled veggies and divide. 
  9. Add the tofu to the bowls and finish the bowls with fresh mint, jalapeño slices and lime wedges.
  10. Serve in your 100% natural coconut bowl.
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