30 Minute Meals

Tofu Spring Roll Salad

Prep

15 minutes

Cook

10 minutes

Yield

Move over spring rolls, it’s salad season, so we’re turning one of my favourite dishes into a salad with this spring roll salad recipe.

Move over spring rolls , it’s salad season, so we’re turning one of my favourite dishes into a salad with this spring roll salad recipe. Inspired by Vietnamese spring rolls, with the addition of noodles and topped with a homemade peanut dressing, this recipe is perfect to add to your salad lineup.

Why You’ll Love This Spring Roll Salad

Flavourful – Full of delicious ingredients, this spring roll salad is inspired by Vietnamese spring rolls with noodles and a delicious peanut sauce dressing. Customizable – Want to add in other fresh ingredients? What about switching out the tofu for a different protein? This recipe is fully customizable with your favourite ingredients. Yummy – Carrots, cabbage, peppers, cucumber and more! This spring roll salad is bright and filled with fresh flavours.

Ingredient Notes

Carrots: Crunchy, tasty, and highly nutritious, I love cooking with carrots. And you can bet that I am snacking on them while cooking. Red Pepper: Everyone has one – what colour pepper is your favourite pepper? For this recipe, I love using red pepper.

How To Make This Spring Roll Salad

Cook the noodles according to package directions and then rinse with cold water to cool. Set aside.
Saute the tofu in a pan with 1-2 tbsp olive oil until golden, about 5-10 minutes. Finish with a splash or two of tamari.
Make the dressing by whisking together all of the dressing ingredients and set aside. Use 1 tbsp warm or hot water as needed to loosen the dressing.
Toss the noodles with the veggies, dressing and top with the cooked tofu. Add extra green onions and more lime juice if desired.

If tofu isn’t for you, try your own favourite protein as a salad topper! For meal prep, just add all of the ingredients to a container, and store them in the fridge BUT don’t mix together until ready to eat.

Other Recipes You’ll Love

Vietnamese Inspired Cabbage Salad Collard Summer Salad Rolls with Lime Peanut Sauce Spring Mix Salad Vegan Rice Paper Rolls with Peanut Sauce

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Tofu Spring Roll Salad

Video

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For the tofu

100 g vermicielli or rice noodles, cooked
300-400 g firm tofu, pressed and cubed
olive oil
2-3 tbsp tamari or soy sauce

For the salad

½ cucumber, seeds removed and thinly sliced
1 cup shredded carrots
1 cup shredded purple cabbage
1 red pepper, thinly sliced
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh cilantro
3 green onions, sliced thin

For the peanut dressing

6 tbsp peanut butter
3 tbsp regular or spicy sesame oil
juice of one lime
3 tbsp warm water
3 tbsp tamari
1 ½ inch knob of ginger grated
3 cloves garlic grated
1 ½ tbsp sambal chili paste

Instructions

Cook the noodles according to package directions and then rinse with cold water to cool. Set aside.
Saute the tofu in a pan with 1-2 tbsp olive oil until golden, about 5-10 minutes. Finish with a splash or two of tamari.
Make the dressing by whisking together all of the dressing ingredients and set aside. Use 1 tbsp warm or hot water as needed to loosen the dressing.
Toss the noodles with the veggies, dressing and top with the cooked tofu. Add extra green onions and more lime juice if desired.

Notes

If tofu isn’t for you, try your own favourite protein as a salad topper!
For meal prep, just add all of the ingredients to a container, store in the fridge BUT don’t mix together until ready to eat.

Nutrition

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Tofu Spring Roll Salad

Ingredients

For the tofu

100 g vermicielli or rice noodles, cooked
300-400 g firm tofu, pressed and cubed
olive oil
2-3 tbsp tamari or soy sauce

For the salad

½ cucumber, seeds removed and thinly sliced
1 cup shredded carrots
1 cup shredded purple cabbage
1 red pepper, thinly sliced
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh cilantro
3 green onions, sliced thin

For the peanut dressing

6 tbsp peanut butter
3 tbsp regular or spicy sesame oil
juice of one lime
3 tbsp warm water
3 tbsp tamari
1 ½ inch knob of ginger grated
3 cloves garlic grated
1 ½ tbsp sambal chili paste