Vegan Tofu Salad Bowl

  • 30 min
  • 646 kcal

This delicious vegan salad makes going plant-based easy. Eat sustainably and happily when you make this recipe at home!

Ingredients

1 servings

  • 40 g rice noodles
  • 150 g firm tofu
  • 1 tsp oil
  • ¾ cup shredded carrot
  • ¾ cup shredded red cabbage
  • 15 g sprouts
  • ¼  cup diced mango
  • 2 Tbsp sliced scallions
  • ½ tsp chilli flakes
  • 1 tsp sesame seeds
  • 1 lime wedge
  • 2 Tbsp Japanese soy
  • ½ tsp garlic powder
  • 1 Tbsp grated fresh ginger
  • 2 tsp peanut butter

Instructions

  1. For the dressing, combine soy, garlic powder, ginger and peanut butter in a small bowl. Set aside.
  2. Cook the noodles according to the package, rinse cold.
  3. Tear the tofu into smaller pieces and fry it crispy on high heat in oil.
  4. Place all the ingredients in a bowl, top it off with chilli flakes, sesame seeds and a lime wedge, serve it with the dressing on the side.

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