Summer is for salads, that is a fact. We got our girls at Limberlina to share a delicious vegan and vegetarian-friendly asian noodle salad bowl, and we can’t stop eating it. Here’s how to make one yourself!
You’ll need:
- 1 Cabbage, shredded
- Extra firm tofu, pressed and cubed
- Marinade of your choosing for the tofu (I used a lemon garlic sauce)
- 1 cup dry quinoa
- 1 cup broccoli
- 1 cup carrots, shredded
- 1 cup cooked vermicelli or rice noodles
- ½ cup dried cranberries
- ½ cup slivered almonds
- ¼ cup sesame seeds
For the dressing:
- ¼ cup sesame oil
- ¼ cup soy sauce
- 2 tsp. miso
- 1 tsp. sesame seeds
- Juice of one lime
Steps:
- Cut your tofu to the desired thickness (I cut mine into four ½ inch slabs) and place between paper towels. Lay something heavy on top to help drain the tofu of excess water
- Cook your quinoa in a small pot – use 2 cups water for 1 cup quinoa. Be sure to rinse your quinoa before cooking
- At the same time, steam your broccoli – they should only need 5-7 minutes in a shallow amount of boiling water. Once they have cooked let cool water run over them in a strainer
- Cook your vermicelli noodles by bringing water to boil, dropping them in and letting them cook for 2-3 minutes. Immediately remove them from heat, dump them in a strainer and run cool water over them. Set aside
- While your quinoa continues to cook, begin cooking your tofu in a large frying pan set to medium. Put the tofu in the pan, and pour marinade over top – let cook and flip once the tofu has started to brown/crisp. Once the tofu is almost done – add 2 Tbsp of sesame seeds. Set aside
- Once the quinoa has cooked, set it aside and let it cool
- Shred your cabbage and carrots and toss them into a large bowl. Add the broccoli, noodles, tofu, almonds, cranberries and the remainder of the sesame seeds
- To make your dressing combine all ingredients and mix well
- Add the quinoa and dressing to the bowl and toss the salad to ensure it is evenly coated.
- Serve and enjoy! Makes about 4 main courses or 8 side salads.