Vegan Thai Tofu Noodle Salad

Photography, Foodivine Studio/c.

  • Prep time 15 minutes
  • Total time 55 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2023



Place tofu in shallow dish. Pour half of the Soy & Lime Vinaigrette over the tofu and toss to coat well. Let marinate at room temperature for 30 minutes or overnight in refrigerator.

In large saucepan of boiling water, cook noodles according to package dir­ections. Drain, rinse under cold water and drain again. Set aside.

In skillet over medium-high heat, cook tofu and its marinade, stirring often, until marinade has evaporated and tofu is golden brown, 3 to 5 minutes. Remove from heat and set aside.

In serving bowl, toss reserved noodles, cabbage, carrots, red pepper, mango and bean sprouts with remaining Soy & Lime Vinaigrette to coat well. Top with reserved tofu. Sprinkle with green onions, basil and cilantro. (Make-ahead: Can be covered and refrigerated for up to 2 days.)

Soy & Lime Vinaigrette

In small bowl, combine 1/2 cup each sodium-reduced soy sauce (or light tamari sauce) and rice vinegar, 1/4 cup vegetable oil, 1 tbsp each sugar and lime juice, 2 tsp toasted sesame oil and 1 tsp sriracha, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 1 1/3 cups.

Nutritional facts PER serving

  • Calories 475
  • Total fat 12 g
  • Saturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 765 mg
  • Total carbohydrate 75 g
  • Fibre 6 g
  • Sugars 19 g
  • Protein 17 g
  • Iron 2.9 mg
Share X
Vegetarian Recipes

Vegan Thai Tofu Noodle Salad