Tofu Spring Roll Salad

Move over spring rolls, it’s salad season, so we’re turning one of my favourite dishes into a salad with this spring roll salad recipe.

Course 30 minute meals

Cuisine Asian-Inspired

Keyword spring roll

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 411kcal

Author Maria Koutsogiannis

Ingredients

For the tofu

100 g vermicielli or rice noodles, cooked
300-400 g firm tofu, pressed and cubed
olive oil
2-3 tbsp tamari or soy sauce

For the salad

½ cucumber, seeds removed and thinly sliced
1 cup shredded carrots
1 cup shredded purple cabbage
1 red pepper, thinly sliced
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh cilantro
3 green onions, sliced thin

For the peanut dressing

Instructions

Cook the noodles according to package directions and then rinse with cold water to cool. Set aside.
Saute the tofu in a pan with 1-2 tbsp olive oil until golden, about 5-10 minutes. Finish with a splash or two of tamari.
Make the dressing by whisking together all of the dressing ingredients and set aside. Use 1 tbsp warm or hot water as needed to loosen the dressing.
Toss the noodles with the veggies, dressing and top with the cooked tofu. Add extra green onions and more lime juice if desired.

Video

[adthrive-in-post-video-player video-id="R8RZDE9I" upload-date="2023-07-06T00:00:00.000Z" name="Tofu Spring Roll Salad" description="Move over spring rolls, it’s salad season, so we’re turning one of my favourite dishes into a salad with this spring roll salad recipe."]

Notes

If tofu isn't for you, try your own favourite protein as a salad topper!
For meal prep, just add all of the ingredients to a container, store in the fridge BUT don't mix together until ready to eat.

Nutrition