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.
Servings 4
Calories 411kcal
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
For the peanut dressing
- 6 tbsp peanut butter
- 3 tbsp regular or spicy sesame oil
- juice of one lime
- 3 tbsp warm water
- 3 tbsp tamari
- 1 1/2 inch knob of ginger grated
- 3 cloves garlic grated
- 1 1/2 tbsp sambal chili paste
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
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
Calories: 411kcal | Carbohydrates: 30.9g | Protein: 16.2g | Fat: 27g | Saturated Fat: 4.5g | Polyunsaturated Fat: 9.7g | Monounsaturated Fat: 11.4g | Sodium: 1231.6mg | Fiber: 4.5g | Sugar: 8.7g
