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!
Method
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.
Tags:
Toronto Recipes
Cooking At Home
Tofu Noodle Salad
