This cold noodle salad with smoked tofu and the most delicious sesame dressing is made for summer. It’s easy to make and it’s satisfying, but won’t weigh you down.
When I say that I like to, “eat the rainbow,” this is what I mean. Color, lots and lots of vibrant color.
Seriously, just look at that plate and try not to smile. It looks so happy and festive, doesn’t it?
When you pile red, green, orange and yellow vegetables on chewy rice noodles and drown them in a spicy sesame dressing, then sprinkle the whole thing with black sesame seeds, you know that eating it is going to be a good experience.
Every bite is an explosion of color, flavor and texture. The sweet red bell pepper and carrot ribbons are nice and crunchy, the yellow chard is mild and crisp, the fresh basil is peppery and the sesame dressing is spicy with an umami flavor.
Oh, and we can’t forget the rice noodles and the smoked tofu.
The noodles are perfectly chewy and a great compliment to the crunchy vegetables. And, the tofu is chewy as well, with a subtle smoky flavor that you’re going to love.
There are so many great things happening on this plate, and my favorite is the spicy sesame dressing. It totally makes the dish.
As delicious as this salad is, it’s also really good for you.
A HEALTHY AND PROTEIN RICH RICE NOODLE AND TOFU SALAD
Let’s talk about how many nutrients and vitamins are in this easy to make dish.
First of all, there are three bright and nutritious vegetables.
Red Bell Pepper – is rich in carotenoids and flavonoids, which are essentially really good antioxidants that help to keep your cells healthy. They are also a great source of vitamins C, B6, A and folate, among others.
Carrots – are packed with vitamin A, biotin (great for healthy hair and nails), vitamin K and more. Your eyes will thank you for this salad.
Yellow chard – Like all green leafy veggies, chard is magical stuff. It can help prevent cancer, boosts cognitive development, it’s good for your bones and eyes and helps with circulation. It’s good for more too, click the link and learn more.
Basil – has antibacterial properties, protects your DNA and is good for cardiovascular health.
All of that in one tasty and easy to make salad. Who knew?
HOW TO MAKE A CHILLED SESAME NOODLE SALAD
First – Boil the noodles for five minutes then drain and rinse in cold water. While the noodles are cooking, sear the tofu on both sides until heated through.
Second – Prepare the carrots, pepper and chard.
Third – Whip up the dressing. Make sure to add the chili garlic sauce slowly so the dressing isn’t hotter than you like it to be.
Fourth – Combine all of the ingredients and add the dressing. Sprinkle on some black sesame seeds and dig in.
A WORD ABOUT BUYING SMOKED TOFU
Most grocery stores sell prepared tofu. We like the flavor of smoked tofu with the sesame and spicy flavor of the chili garlic sauce. You can also use plain tofu if you want.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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A wonderfully filling and flavorful rice noodle salad that can be made gluten-free! Made with rice noodles, smoked tofu, fresh vegetables and a delicious sesame dressing.
- 8 oz smoked tofu See Note
- 8 oz rice noodles
- 1 red bell pepper seeded and sliced into matchsticks
- 1 large carrot peeled into thin strips
- 2 yellow chard leaves thinly sliced
- 1 cup basil leaves
- 2 tbsp black sesame seeds
- ¼ cup low-sodium soy sauce or liquid aminos to make it gluten-free
- 2 tbsp rice wine vinegar
- chili garlic sauce See Note
- 1 tsp ginger minced or ¼ tsp ground ginger
- 1 tsp maple syrup
- 1 tsp lime juice
- 2 tsp sesame oil
Bring a large pot of water to a boil and cook the noodles according to the instructions on the package. Drain and rinse in cold water and set aside.
While the noodles are boiling, sear the tofu for about 2 minutes per side. Slice into strips when cool enough to handle.
Arrange the noodles, tofu and vegetables on a plate or in a bowl and pour the dressing on top and toss to combine. Sprinkle the sesame seeds and basil leaves on top.
Whisk the ingredients together in a small bowl until completely combined.
Add the chili sauce slowly until the spiciness of the dressing is to your liking.
To make this gluten-free, use liquid aminos in place of the soy sauce.
We purchase our smoked tofu from Whole Foods, and most large grocery chains carry prepared tofu. If you can't find it, you can marinate firm pressed tofu in a 1/2 cup (120 ml) of soy sauce or liquid aminos with 1 tsp of liquid smoke or smoked paprika overnight.
The Nutrition Facts are an estimate only.