Bean Noodle Salad with Baked Tofu
Vegan bean noodle salad with tofu and vegetables - the best vegan lunch!
- Main DishesType
- EasyDifficulty
- 10 minPrep. Time
- 5Serving/Unit
Ingredients
Bean noodle, 250 g
Carrot, 1 medium unit
peeled
Cucumber, 1 medium unit
Green onion, 2 medium units
Tomato, 1 medium unit
Coriander, 2 tablespoons
chopped
Tofu, 200 g
baked and cut into small cubes
Hot red pepper, 1 small unit
finely chopped chili pepper
Garlic, 1 clove
crushed
Soy sauce, 3 tablespoons
Lemon juice, 1 tablespoon
freshly squeezed
Cane sugar, 1 flat tablespoon
natural
Roasted sesame oil, 1 teaspoon
Roasted peanut, 2 tablespoons
chopped
Preparation
1. Soak the bean noodle in boiling water for 10 minutes until softened and strain.2. Grate the carrot and cucumber on a grater.3. Finely chop the green onions including the white part, and cut the tomato into eighths.4. In a large bowl mix all the chopped vegetables, add the baked tofu (you can use regular tofu but baked is recommended), garlic, soy sauce, lemon juice, sugar and sesame oil.5. Stir, add the cooked noodles and mix again, check seasoning, transfer to a serving bowl and sprinkle over the chopped peanuts. 6. Bon appetite (:Equipment: grater.
Vegan Meat Vegan Pasta Vegan Salads Vegan Noodles Tofu Carrot Cucumber Green Onion Tomatoes Vegan Recipes Coriander Hot Red Pepper Garlic With Vegan Soy Sauce Lemon Juice Sesame Oil Peanuts Vegan Lunch Delicious Vegan Salads Recommended Salads Interesting Vegan Salads Special Vegan Salads Upgraded Vegan Salads Salads without Lettuce Show more
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 318 cal | 153 cal |
| Proteins | 9 g | 5 g |
| Carbohydrates | 54 g | 26 g |
| Fat | 8 g | 4 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Limor Peper
Great vegan lunch