Welcome to Everyday Vegan Food. (Formally known as Plant-Based Kindness.) I’m Roxan Forest, a Rouxbe trained plant-based chef, food photographer, and a huge foodie!
If you’re looking for a light and fresh lunch or dinner, this recipe is for you!
It’s a recipe packed with flavors, yet pretty easy to make. It’s so vibrant and fresh, I love eating dishes like this. You can’t tell from the picture because of the bowl I chose, but there’s a whole head of green leaf lettuce under there! Use any kind you like.
It’s a massive salad! Enough for two people for lunch! Vegan, gluten-free, and the dressing is super low-fat because it’s oil-free, made with just rice vinegar, coconut aminos, and coconut sugar. It’s filling, too thanks the addition of rice noodles.
- For the tofu:
- 3 tablespoons tamari
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons chili garlic sauce or sriracha
- 8 grams minced ginger
- 1 teaspoon coconut sugar
- 222 grams extra firm tofu 1/2 block
- 1/3 cup seasoned rice vinegar
- 1 tablespoon coconut sugar
- 1 tablespoon coconut aminos
- Other ingredients:
- 1 head of lettuce of your choice chopped
- 80 grams thinly sliced red bell peppers
- 70 grams thinly sliced cucumbers
- 60 grams grated carrots
- 60 grams shredded cabbage
- 1 thai chili thinly sliced (optional!)
- 88 grams dry rice sticks (I used a brand called maifu
- Tofu: Combine the tofu marinade ingredients. Slice the tofu. I decided to sliced it into triangles. Marinade the tofu for 15-20 minutes.
- Heat a frying pan on medium heat, add the tofu and the marinade to the pan. Cook the tofu, in the marinade and make sure to monitor the heat closely. The tofu will absorb the marinade as it cooks. Cook until browned on both sides.
- Sauce: Combine ingredients in a small saucepan. Bring to a boil, whisk, letting it boil 30 seconds or so, then turn off the heat. The sugar should have dissolved. Set aside in a small bowl for serving.
- Assemble: Cook the noodles according to package instructions. Drain, rinse and set aside. Add the veggies to a large bowl, as well as the cooked noodles.
- Top with the cooked tofu. You can top with green onions, lime wedges if desired.
- Serve the salad with the sauce.
Looking for more simple summer recipes? This vegan fried rice with kimchi and mushrooms is packed with flavor, but so easy to make. It’s spruced up with veggies like carrots, broccoli, and string beans, but you can opt for whatever’s in your freezer. This skillet meal is great for warmer weather since you don’t even need to turn on the oven. Save any leftover rice for meals later in the week.
This vegan tabbouleh is another great option. It swaps quinoa for the traditional couscous or bulgur and adds chickpeas for a boost of gluten-free, plant-based protein. Crisp red bell peppers, cucumber, and red onions add satisfying crunch while fresh parsley and mint add a cooling effect that’s perfect for staving off the summer heat. Have it for lunch or serve it as part of a mezze-style vegan picnic with pita, hummus, olives, banaganoush, and falafel.
For loads of veggies, try this vegan tempeh Buddha bowl. It combines tempeh marinated in a sweet and savory sauce with quinoa, chickpeas, and any vegetables of your choice, so it can be customized to any season. It’s drizzled with a bright, creamy homemade orange tahini dressing. Bonus, this is another oven-free recipe! The tempeh is cooked with the sauce right in a skillet.
This recipe was republished with permission from Everyday Vegan Food.