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Vegan Thai Tofu and Noodle Salad
A spicy summer noodle salad adapted from Martha Stewart's
Thai Chicken and Noodle Salad
.
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Prep Time:
30
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
35
minutes
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:
253
kcal
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:
253
kcal
Carbohydrates:
38
g
Protein:
12
g
Fat:
6
g
Saturated Fat:
1
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
2
g
Sodium:
1759
mg
Potassium:
491
mg
Fiber:
2
g
Sugar:
10
g
Vitamin A:
5449
IU
Vitamin C:
8
mg
Calcium:
85
mg
Iron:
3
mg
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