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.
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GET THE RECIPE
Cook the noodles according to package directions and then rinse with cold water to cool. Set aside.
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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.
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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.
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Toss the noodles with the veggies, dressing and top with the cooked tofu.
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Add extra green onions and more lime juice if desired. Enjoy!
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