Vegan Thai Tofu and Noodle Salad
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Oh My Veggies · by Nicole★ 5.0 (2)

Vegan Thai Tofu and Noodle Salad

NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 33%
CARBS 35G47% OF CAL
5G FIBER22G OTHER8G TOTAL SUGAR
FAT 11G34% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy rice noodle salad with crispy tofu, fresh vegetables, and basil in a tangy Asian dressing. Light, summery, and packed with flavor.

mainthaisaladtofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 green onion whites (thinly sliced)
  • 2 garlic cloves (minced)
  • 1/2 cup soy sauce or tamari
  • 1/2 cup rice vinegar
  • 2 tbsp light brown sugar
  • 1 tbsp fresh lime juice
  • 1/2 tsp crushed red pepper flakes
  • 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 1/2 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)
  • 1/4 cup roughly chopped fresh basil leaves
  • bean sprouts (chopped peanuts, fresh mint leaves, and sliced green onions for garnish)
PREP
30M
SODIUM
1827MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.