Description
This lime crunch noodle salad is packed with protein and veggies to fill you up and keep you satisfied. Great to meal prep and easy to customize exactly how you like.
Ingredients
Baked Shredded Tofu or Swap for Thawed Edamame
- 1 lb super firm tofu (see note if using extra firm tofu)
- 1 tbsp rice vinegar
- 1 tbsp tamari
- 1 tsp smoked paprika
- 1 tbsp cornstarch
- 1 tbsp avocado oil
Noodle Salad
- 180g bean thread noodles (mung bean vermicelli or regular rice vermicelli works as well)
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 shallots, thinly sliced
- 1 tbsp avocado oil
- 1 tsp lemon pepper seasoning (salt-free)
- 3 radishes, julienned
- 2 scallions, thinly sliced
- 1 jalapeno, thinly sliced (optional)
- 1/2 cup cilantro leaves, minced
- 1/4 cup fresh mint leaves, thinly sliced
- Kosher salt
Hoisin Sauce
- 1 tbsp hoisin sauce (I used a gluten-free variety)
- 3 tbsp tamari or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- Juice of half a lime
Roasted Tajin Cashews
- 1/2 cup roasted cashews, unsalted and roughly chopped
- Zest and juice of half a lime
- 1/2 tsp tajin
Instructions
- Preheat the oven to 425F. Place a box grater over a lined baking tray and grate the tofu over the largest holes on the grater. Top with vinegar, tamari, cornstarch, smoked paprika then toss to evenly coat. Spread the tofu out into an even layer then bake for 15 minutes. Give the tofu a toss then bake for an additional 5-10 minutes until crispy around the edges.
- To a separate tray add the shredded cabbage, shallots, lemon pepper, a generous pinch of salt, and oil. Toss and rub the cabbage to evenly coat then spread it out into an even layer. Place in the oven on the bottom rack for 20-25 minutes, tossing half way.
- Prepare the noodles according to package instructions then drain and place in a large mixing bowl. Add the roasted cabbage, tofu, scallions, radish, jalapeno, cilantro, and mint.
- To a separate bowl, add the hoisin sauce, tamari, vinegar, maple syrup, sesame oil, ginger, and lime juice then whisk together. Pour the sauce over the bowl of noodles and toss to combine.
- To make the cashews, add the cashews to a bowl with the zest and juice of half a lime and tajin. Toss together until coated.
- When serving, portion out your noodles between bowls then sprinkle the tops with the roasted cashews.
Notes
Add extra fiber with beans. If not a fan of tofu or looking to add more fiber to this meal, try adding edamame, peas, or fava beans!
For lower sodium, use a low sodium soy sauce or coconut aminos in place of the tamari.
Change up the veggies. Add what you like, use what you like and skip what you don’t like. A lot of different veggies can work for this salad, so change them up using some of the ingredient swaps listed above or use what works best for you.
Super firm and extra firm tofu are different. Super firm tofu comes in a vacuum sealed package while extra firm tofu typically comes in a tub of water. If you don’t have access to super firm tofu, you can use extra firm tofu. Just make sure to press before using it. Do note, after pressing, the tofu is likely still too soft for grating. However, you can crumble the tofu into small pieces and season and bake instead of grating. If needed bake the tofu a little longer until the pieces are your preferred crispiness.
To roast your own cashews, preheat the oven to 350F. Place raw cashews on a baking tray and bake for 10 minutes or until golden in color.
Save time with these shortcuts. Use pre-shredded cabbage or use a veggie chopper to make the veggie chopping process faster. Want to reduce prep further? Swap the tofu for some plain edamame to save on roasting prep and time. You can also use pre-seasoned cashews. This recipe is very easy to customize!
