Summer roll salad

Name: Summer roll salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 1 250-280g block of tofu; 1 and 1/2 tbsp cornstarch; 2 tbsp tamari; 1 200g packet of vermicelli rice noodles; 1 small head of organic lettuce (finely chopped); 1 red bell pepper (cut in strips); 1 yellow bell pepper (cut in strips); 1 big carrot (julienned); 1/4 head of red cabbage (finely shredded); 1 cucumber (cut in strips (matchsticks)); 1 medium avocado (peeled and sliced); 1 tbsp tahini; 1 tbsp peanut butter; 1/2 tbsp tamari; 1/2 tsp brown miso paste; 1 tbsp rice vinegar; 6 tbsp warm water; 1 and 1/2 tbsp coconut sugar; juice of 1/4 lime; 1/4 tsp chilli powder; 1 cup peanuts (finely chopped); few tbsp of hemp seeds; few red chillies (finely sliced)

Instructions

Prep:15minCook:25min

This vegan cold noodle salad is such a great cold summer dinner idea. This easy dairy-free recipe is basically a deconstructed summer roll in a bowl. Perfect on hot lazy days, when you can't even be bothered to roll those stupid rice paper rolls. Loaded up with fresh, crunchy veggies and protein-packed crispy tofu this vegan noodle salad is a quick and fuss-free cold summer meal that can be enjoyed for quick lunch or as a light, healthy dinner. It can be very versatile - feel free to customise it with your favourite vegetables. Tender rice noodles, crispy tofu and fresh crunchy veggies are served with a super flavourful miso tahini dressing. It's full of amazing colours and different textures. This cold rice vermicelli noodle is vegan and gluten-free it's also perfect for meal prep.

Updated at: Fri, 06 Dec 2024 09:39:37 GMT