Say hello to this beautiful vietnamese noodle salad with a creamy peanut dressing! (vegan, too). mixed with crispy af tofu and also rice noodles + veg – this is seriously so refreshing. The dressing is made with peanut butter, lime juice, tamari (or soy sauce), sesame oil, sriracha, ginger and almondmilk, creamy + dreamy.

Vegan Vietnamese Noodle Salad

For The Tofu

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  1 block tofu – cut into cubes

  
  
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  3 tablespoons soy sauce

  
  
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  1 tablespoon sesame oil

  
  

For the Salad

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  3 carrots, thinly sliced

  
  
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  3 cucumbers, thinly sliced

  
  
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  1 head romaine

  
  
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  1 bundle basil

  
  
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  1 bundle cilantro

  
  
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  2 cups rice noodles

  
  
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  1/3rd cup bean sprouts

  
  
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  1 avocado (optional)

  
  

For the Peanut Dressing

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  1⁄4 cup peanut butter

  
  
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  1 tablespoon almondmilk

  
  
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  juice of 1 lime

  
  
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  1 tablespoon soy sauce/tamari

  
  
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  1 tablespoon sesame oil

  
  
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  1 tablespoon Sriracha

  
  
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  1 teaspoon ginger, finely minced

  
  

Directions

Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Set aside.

Make your peanut dressing by stirring peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha and ginger. Set aside.

Prep your salad veggies by slicing your carrots, cucumbers, romaine, basil and cilantro. Next, cook your rice noodles according to the package instructions.

Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing. Mix well and enjoy!