Vegan Sesame Noodle Salad Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 30 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 4 oz Whole wheat spaghetti or rice noodles
• 1 large Cucumber
• 1 medium Carrots
• 1 large Red bell pepper
• 2 stalks Green onions
• 7 oz Tofu (firm)
• 1 tbsp Sesame seeds
• 1 1/2 tbsp Soy sauce or tamari (gluten-free)
• 1/2 tbsp Rice vinegar
• 1/2 tsp Maple syrup or agave nectar
• 1/2 tbsp Olive oil
• 1 clove Garlic

Method (tap to check — screen stays awake)

1. Cook the noodles according to package instructions until al dente. Drain and rinse with cold water to cool.
2. While noodles cook, prepare the vegetables: thinly julienne cucumber, carrots, and red bell pepper. Slice green onions thinly.
3. Drain the tofu and cut into small cubes. In a non-stick skillet, heat a little oil over medium heat and sauté tofu until golden and crispy, about 5-7 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, minced garlic, and sesame oil (if using) to make the dressing.
5. In a large bowl, combine cooled noodles, vegetables, tofu, and drizzle with the dressing. Toss gently to coat evenly.
6. Sprinkle with sesame seeds and sliced green onions for garnish.
7. Serve immediately or refrigerate for up to 2 hours for a chilled salad.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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