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Tofu Banh Mi Arugula, Strawberry and Almond Salad

Recipe selected from the eMeals Clean Eating Plan for Two.

Tofu Banh Mi

Marinate Ahead
Serves 2-3


  • ½ (14 oz) package firm tofu cut into ½-inch-thick slices
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1½ teaspoons grated fresh ginger
  • 1 carrot, peeled and shredded
  • ½ cucumber, peeled, halved and thinly sliced
  • 1 green onion, chopped
  • 1 tablespoon olive oil
  • 8 oz loaf whole wheat French bread
  • ¼ cup fresh cilantro leaves


  1. Arrange tofu between layers of paper towels; place a heavy skillet on top to remove excess water.
  2. Let stand 30 minutes; place tofu in a shallow dish.
  3. Meanwhile, whisk together soy sauce, vinegar, honey and ginger; pour ¼ cup mixture over tofu.
  4. Cover and refrigerate 8 hours or overnight.
  5. Combine remaining marinade, carrots, cucumber and green onion; let stand at least 30 minutes.
  6. Heat oil in a large nonstick skillet over medium-high heat; add tofu, and cook 3 minutes on each side or until browned.
  7. Cut bread in half lengthwise; cut each half into 2 pieces.
  8. Place 2 bread pieces on each of 2 plates; top with tofu, carrot salad and cilantro.
  9. Note: Banh mi is basically a Vietnamese sandwich.

Arugula, Strawberry and Almond Salad

Serves 2-3


  • 1½ cups baby arugula
  • 1 cup sliced strawberries
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1½ teaspoons reduced-fat mayonnaise
  • ½ teaspoon poppy seeds
  • 2 tablespoons sliced almonds, toasted


  1. Combine arugula and strawberries in a large serving bowl; whisk together vinegar, honey, oil, mayonnaise and poppy seeds.
  2. Drizzle dressing over salad; sprinkle with almonds, and toss well to coat.