Vegan Asian Noodle Salad
250g vermicelli rice noodles
450g firm tofu, cut into small cubes
1 carrot thinly shaved
1/2 continental cucumber finely diced
Handful baby spinach
1 bunch coriander (leaves only) roughly chopped
½ bunch mint finely chopped
Small handful toasted chopped peanuts (optional)
4 tbs tamari
Juice of 2 limes
2 cloves of garlic crushed
2cm knob of ginger finely grated
1 tsp coconut sugar
Chilli flakes (optional)
Soak noodles in hot water as per packet instructions. Drain and place into a large mixing bowl. Run a knife through the bowl of noodles to cut them into quarters.
Preheat frypan over medium - high heat and add 1 tbs of olive oil. Cook tofu until golden.
Add all remaining salad ingredients to the noodles.
In a small bowl add all dressing ingredients and whisk well to combine. Add to noodles and mix everything well to combine.