Tofu Noodle Salad

40 mins Prep Time

20 mins Cook Time

Written By

Nadia Boachie

Today more and more people are looking for delicious vegetarian or vegan recipes. This Tofu Noodle Salad checks all the boxes when it comes to a flavourful and healthy meal. This recipe is a go-to weekday meal, ideal for vegans and vegetarians. This noodle salad can be served hot or cold, making it a perfect meal for those scorching hot summer days. The salad is customizable so that more veggies can be added and some omitted for those who are fond of adding a little personal flair to a recipe.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Salad

1/2 cup cilantro, roughly chopped
1/2 green or red cabbage
1/2 cup edamame
1/2 cup chickpeas
1 extra-large carrot, grated
1 large red bell pepper
3 green onion stalks
Salt and pepper. to taste
1/2 package (220-250 grams) of whole wheat spaghetti

Tofu

1 package of firm tofu
3/4 cup soy sauce
2 garlic cloves, finely grated
1/2 tablespoon ginger, grated
1/2 tablespoon sesame oil
1 tablespoon vegetable oil, for frying

Directions

Tofu Noodle Salad

7 Steps

Step 1

Chop tofu into bite sized cubes. Whisk together marinade ingredients (soy sauce, garlic, ginger, sesame oil) and let tofu sit for 30 minutes to 2 hours.
Step 2

Bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente. Drain and rinse with cold water and set aside.
Step 3

After tofu has marinated, remove tofu. Make sure to keep the remaining liquid from the marinade.
Step 4

Pour vegetable oil in a frying pan and fry tofu for about 5-10 minutes until all sides are lightly browned.
Step 5

Add all chopped veggies to the pasta and toss.
Step 6

Strain remaining tofu marinade so ginger and garlic pieces are non longer in marinade. Pour desired amount of strained dressing over pasta and veggies.
Step 7

Can be eaten hot, warm or completely cooled, right our of fridge.