I recently picked up what's become my new favorite cookbook, Power Plates. Written by a food blogger and vegan, Gena Hemshaw of The Full Helping, the book boasts beautifully photographed food and well-balanced, easy to make vegan recipes. The first recipe I selected is a sort of desconstructed Thai fresh roll--the yummy kind packed full of fresh herbs and fried tofu. This salad incorporates vermicelli noodles, tons of fresh veggies, flavorful herbs and spices, and a powerful protein punch with the fried tofu. In my version, I bumped up the herbs, spice level, and added edamame and green onion. The next time I make this salad, I will drizzle it with some homemade peanut sauce on top.
This salad is the perfect make-ahead lazy summer day salad. For those hot days when you don't want to turn the oven on and heat up the house. It comes together in several steps, but each element is a cinch, and it yields a big quantity so that leftovers are a given. The salad is healthy and fresh, but also hearty and filling. Ryan was a huge fan and we are already looking forward to making this salad again in a couple weeks.
Here's there recipe. Be sure to check out Gena's book Power Plates for more great recipes!
Thai Noodle and Kale Salad with Tofu
Ingredients
Dressing
3 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
4 tablespoons tamari
3 cloves minced garlic
2 teaspoons freshly grated ginger
1 1/2 teaspoons agave
2 Thai chilies, finely chopped
Salad
1 large head Tuscan or Dinosaur kale, stemmed and chopped
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
2 tablespoons canola oil
1 block extra-firm tofu, pressed and cubed
8 oz. rice vermicelli noodles
1 large cucumber, peeled and cut into matchsticks
1 red pepper, diced
1 1/2 cups grated carrots
1 cup cooked edamame
5 green onions, thinly sliced
1/2 cup chopped peanuts
1/2 cup chopped fresh mint
3/4 cup chopped fresh basil
2 teaspoons red pepper flakes
Sriracha sauce drizzle, for serving
Put the kale in a large bowl and massage with the olive oil and lime juice for 45 seconds until the kale turns a slightly darker green. Set aside.
Whisk the dressing ingredients together and set aside.
Heat the vegetable oil in a large skillet over high heat. Add the tofu and cook, turning every few minutes until all sides are crisp and brown.
Bring a large pot of salted water to a boil over high heat. Add the vermicelli and cook, stirring occasionally, until the noodles are fully cooked (tender, but firm). This should be about 3-5 minutes at a continuous boil. Rinse the cooked noodles under cold running water. Drain well. I added a dash of canola oil and mixed the noodles up so they didn't stick and then cut the noodles with kitchen shears to make smaller pieces.
Add the noodles to the kale, along with the tofu, cucumber, bell pepper, carrots, edamame, fresh herbs, red pepper flakes, green onion, and peanuts. Pour the dressing over the salad and toss gently until thoroughly combined. Plate and drizzle with sriracha. To amp up the flavor, you could also drizzle with a little peanut sauce.
This salad could easily be made ahead of time and refrigerated until it's time to serve. Enjoy!
This salad is the perfect make-ahead lazy summer day salad. For those hot days when you don't want to turn the oven on and heat up the house. It comes together in several steps, but each element is a cinch, and it yields a big quantity so that leftovers are a given. The salad is healthy and fresh, but also hearty and filling. Ryan was a huge fan and we are already looking forward to making this salad again in a couple weeks.
Here's there recipe. Be sure to check out Gena's book Power Plates for more great recipes!
Thai Noodle and Kale Salad with Tofu
Ingredients
Dressing
3 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
4 tablespoons tamari
3 cloves minced garlic
2 teaspoons freshly grated ginger
1 1/2 teaspoons agave
2 Thai chilies, finely chopped
Salad
1 large head Tuscan or Dinosaur kale, stemmed and chopped
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
2 tablespoons canola oil
1 block extra-firm tofu, pressed and cubed
8 oz. rice vermicelli noodles
1 large cucumber, peeled and cut into matchsticks
1 red pepper, diced
1 1/2 cups grated carrots
1 cup cooked edamame
5 green onions, thinly sliced
1/2 cup chopped peanuts
1/2 cup chopped fresh mint
3/4 cup chopped fresh basil
2 teaspoons red pepper flakes
Sriracha sauce drizzle, for serving
Put the kale in a large bowl and massage with the olive oil and lime juice for 45 seconds until the kale turns a slightly darker green. Set aside.
Whisk the dressing ingredients together and set aside.
Heat the vegetable oil in a large skillet over high heat. Add the tofu and cook, turning every few minutes until all sides are crisp and brown.
Bring a large pot of salted water to a boil over high heat. Add the vermicelli and cook, stirring occasionally, until the noodles are fully cooked (tender, but firm). This should be about 3-5 minutes at a continuous boil. Rinse the cooked noodles under cold running water. Drain well. I added a dash of canola oil and mixed the noodles up so they didn't stick and then cut the noodles with kitchen shears to make smaller pieces.
Add the noodles to the kale, along with the tofu, cucumber, bell pepper, carrots, edamame, fresh herbs, red pepper flakes, green onion, and peanuts. Pour the dressing over the salad and toss gently until thoroughly combined. Plate and drizzle with sriracha. To amp up the flavor, you could also drizzle with a little peanut sauce.
This salad could easily be made ahead of time and refrigerated until it's time to serve. Enjoy!
