Vegan Tofu Rice Noodle Salad (GF)

Vegan Tofu Rice Noodle Salad (GF)

This Vegan Tofu Rice Noodle Salad is so easy to make, super healthy and full of flavour!

Vegan Tofu Rice Noodle Salad (GF)

This Vegan Tofu Rice Noodle Salad is absolutely perfect for those hot summer days where you want to do minimal cooking, but want to eat a nutritious and satisfying dinner. Or, as it’s best served cold, it’s also great for packed lunches!

Vegan Tofu Rice Noodle Salad (GF)

It’s one of those super easy no-recipe recipes which you can easily customise depending on what you happen to have on hand.

In terms of veggies, I went for a combination of different flavours and textures:

  • candy-sweet red peppers
  • fiery pickled ginger
  • crunchy carrots
  • peppery cress
  • refreshing raw zucchini
  • spicy radishes
  • aromatic basil 
  • juicy sugar-snap peas

But you can really use this as an excuse to clear out your fridge! 

Vegan Tofu Rice Noodle Salad (GF)

The rainbow of crunchy raw vegetables pairs beautifully with the creamy cubes of silky tofu and perfectly chewy rice noodles to create an amazingly refreshing and satisfying salad. 

Vegan Tofu Rice Noodle Salad (GF)

As with most salads, the very best part of this dish is the dressing: it’s a great balance of salty, sweet, sour and slightly spicy flavours, and is sure to make any salad highly addictive! 

Vegan Tofu Rice Noodle Salad (GF)

For more delicious noodle recipes, check out my: 

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Vegan Tofu Rice Noodle Salad (GF)
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Vegan Tofu Rice Noodle Salad (GF)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This Vegan Tofu Rice Noodle Salad is so easy to make, super healthy and full of flavour! 

Course: Main Course
Servings: 2
Ingredients
For the salad:
  • 2 portions rice noodle salad (ensure gluten-free if necessary)
  • 300 g (10.5oz) soft, silken tofu
  • Carrot, peeled and cut into thin ribbons
  • Zucchini (courgette), cut into thin ribbons
  • Radishes, thinly sliced
  • Sweet red pepper, cut into thin strips
  • Cress
  • Fresh basil, finely sliced
  • Pickled ginger, roughly chopped
  • Sugar-snap peas, thinly sliced
For the dressing:
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce (or tamari if gluten-free)
  • 1 tablespoon vinegar (apple cider or rice wine vinegar) (ensure gluten-free if necessary)
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • Salt + pepper, to taste
Instructions
For the salad:
  1. Cook or soak rice noodles according to instructions on packet

  2. Drain and rinse tofu, then pat dry with a paper towel. Cut into small cubes 

  3. Arrange cooked noodles, tofu and vegetables on a plate 

  4. Mix together all the ingredients for the dressing in a small bowl

  5. Pour dressing over the salad and mix well

  6.  Taste and adjust seasonings as necessary 

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