Vegan Vietnamese Noodle Salad
Ingredients
Tofu
- 1 block tofu
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Salad
- 3 carrots, thinly sliced
- 3 cucumbers, thinly sliced
- 1 head romaine
- 1 bundle basil
- 1 bundle cilantro
- 2 cups rice noodles
- 1/3 cup bean sprouts
- 1 avocado (optional)
Peanut dressing
- 1/4 cup peanut butter
- 1 tablespoon Califia Farms unsweetened almondmilk
- juice of 1 lime
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha
- 1 teaspoon ginger, finely minced
Preparation
Heat a skillet with sesame oil and add in the cubed tofu.
Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side.
Once all sides are crispy, add soy sauce and let it reduce and crisp for another 6-7 minutes, then set aside.
Make the peanut dressing by stirring together peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha, and ginger, then set aside.
Prepare the salad vegetables by slicing carrots, cucumbers, romaine, basil, and cilantro.
Cook the rice noodles according to package instructions.
Assemble the salad by adding all the vegetable components, the noodles, the crispy tofu, and drizzling with peanut dressing.
Mix well and enjoy.
