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    Oh My Veggies » Vegetarian Recipes » Tofu and Tempeh Recipes

    Vegan Thai Tofu and Noodle Salad

    Published: May 13, 2019 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Thai Tofu and Noodle SaladThis Vegan Thai Tofu and Noodle Salad recipe is fantastic! It's made with tofu, rice vermicelli noodles, cucumbers, carrots, and a spicy soy dressing.

    It's Summer!

    Last weekend I went to the mall in attempt to find some jeans that are not skinny jeans and I realized that OH MY GOSH it's pretty much summer. (Side note: can they please start making jeans that are not skinny jeans again? Because some of us have chunky calves. Thanks.) The air was thick and humid and it was hot out. Not hot hot, because it gets way hotter here, but hot enough that I knew that all the alternating warm-and-cold days of spring were over and now it's just going to get hotter and hotter until it finally starts to cool down again in the fall.

    So now that it's feeling like summer, I think it's time to start putting some summer recipes on the blog. I decided last summer that cold noodle salads were my most favorite summertime food. Then I remembered: oh, corn. Corn is my favorite summertime food. Duh. But cold noodle salads are a close second! The veggies make them feel light, but the noodles make them more substantive than a regular salad. And they're cold, which is always welcome on a hot day.

    Thai Tofu and Noodle Salad IngredientsAbout the Recipe

    This is one of those fun salads where you can put out all the ingredients and let everyone fill their bowls to their liking. You can either make the tofu right before serving, so it will be warm, or make it ahead of time, refrigerate it, and put it into the salad cold. With a half teaspoon of red pepper flakes, the dressing is spicy, making it the perfect pairing for cool cucumbers, noodles, and ribbons of carrot.

    Thai Tofu and Noodle Salad Recipe

    Vegan Thai Tofu and Noodle Salad

    A spicy summer noodle salad adapted from Martha Stewart's Thai Chicken and Noodle Salad.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Total Time: 35 minutes
    Course: Main Course, Side Dish
    Cuisine: American, Asian
    Diet: Vegan, Vegetarian
    Keyword: Tofu and Noodle Salad, vegan salad recipe, Vegan Thai Tofu and Noodle Salad
    Servings: 4 servings
    Calories: 253kcal
    Author: Oh My Veggies

    Ingredients

    Spicy Asian Dressing

    • 4 green onion whites thinly sliced
    • 2 garlic cloves minced
    • ½ cup soy sauce or tamari
    • ½ cup rice vinegar
    • 2 tbsp light brown sugar
    • 1 tbsp fresh lime juice
    • ½ tsp crushed red pepper flakes

    Salad

    • 1 15 oz package extra firm tofu, drained and pressed for 30 minutes (you can use a tofu press) and cut into 1-inch cubes
    • Spicy Asian Dressing
    • 3 ½ oz vermicelli rice noodles cooked according to package directions
    • 1 tbsp toasted sesame oil
    • 2 carrots sliced into ribbons with vegetable peeler
    • 1 medium English cucumber halved lengthwise and thinly sliced
    • ¼ cup roughly chopped fresh basil leaves
    • bean sprouts chopped peanuts, fresh mint leaves, and sliced green onions for garnish
    US Customary - Metric

    Instructions

    Spicy Asian Dressing

    • Whisk together all ingredients in a small bowl.

    Salad

    • Place tofu and half of dressing in resealable bag or bowl. Toss to coat and marinate for 30 minutes.
    • Heat oil in a large skillet over medium heat. Add tofu and cook about 4 minutes, or until browned. Remove from heat and set aside.
    • Divide noodles, tofu, carrots, and basil into four bowls. Top with remaining ingredients, as desired. Ladle dressing into bowls and serve.

    Nutrition

    Calories: 253kcalCarbohydrates: 38gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1759mgPotassium: 491mgFiber: 2gSugar: 10gVitamin A: 5449IUVitamin C: 8mgCalcium: 85mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Orzo Greek Salad
    Savory Moroccan Couscous »

    Vegan Appetizers, Vegan Recipes, Vegan Side Dishes, Vegetarian Appetizers, Vegetarian Recipes, Vegetarian Side Dishes carrots, cucumbers, gluten-free, salads, summer, tofu

    Reader Interactions

    Comments

    1. Connie says

      May 21, 2013 at 6:16 pm

      love the carrot ribbon idea! great for eating with the noodles.

      Reply
    2. Kare @ Kitchen Treaty says

      May 23, 2013 at 11:35 am

      But DID YOU FIND ANY JEANS! The suspense!!! 🙂

      Adore this salad. And you know, I've never really made anything like it. But I'm totally there once warm weather hits.

      Reply
      • Kiersten says

        May 26, 2013 at 9:02 pm

        Oh yeah, I did, it just took me forever and ever to find them. 🙂

        Reply
    3. Kelly @ Texas Type A Mom says

      May 31, 2013 at 11:30 pm

      I rarely make cold pasta salads, but this is a genius idea to really lighten things up for summer!

      Reply
    4. Sonja says

      June 08, 2013 at 10:48 am

      Buzzfeed linked to this recipe - it looks amazing and I am glad to find this blog! Thank you.

      Reply
      • Kiersten says

        June 11, 2013 at 8:00 am

        Thanks for stopping by! 🙂

        Reply
    5. Patricia B says

      January 28, 2014 at 1:03 pm

      This was great! My hubby made it last week! Only change I would do is breaking up the noodles to make it easier to eat 🙂

      Reply
      • Kiersten Frase says

        January 28, 2014 at 9:49 pm

        I'm glad you enjoyed it! 🙂

        Reply
    6. Mychal says

      September 11, 2014 at 2:20 pm

      This is a fantastic recipe and has become a part of our regular rotation! So yummy!

      Reply
      • Kiersten Frase says

        September 18, 2014 at 2:03 pm

        Thanks for your comment - I'm glad you enjoyed it!

        Reply
    7. shanthi says

      August 23, 2015 at 3:44 am

      I just made this delicious meal for dinner tonight. Absolutely scrumptious, simple and fresh, my family couldn't stop raving about it. Will definitely be adding this to our regular dinner list!
      Thanks so much for the awesome recipe!

      Reply
      • Kiersten Frase says

        August 24, 2015 at 7:07 pm

        Thank you for your comment - I'm so glad you enjoyed it!

        Reply
    8. Jennifer Regan says

      September 15, 2016 at 9:52 pm

      I've been looking for recipes that both my pescatarian husband and I can enjoy. I'm going to try this with tofu for him and chicken for me.

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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