Recipe: Baked Tofu Vermicelli Salad

The recent burst of sunshine we’ve experienced in Melbourne has made me long for light, fresh meals and this baked tofu vermicelli salad was just the ticket! Full of colour, texture and flavour, it’s ready in no time and super healthy, not to mention delicious! It’s my new favourite lunch option and despite being on been on high rotation here at ISPP HQ I’m not even close to being sick of it!

I’m so glad I managed to keep some of my herbs going over the winter months as there’s nothing better than popping out onto my balcony to collect up herbs for a salad like this – the smell of freshly picked herbs is hard to beat! I’m already dreaming of Spring and Summer produce that is to come – hopefully I can get another delicious crop of tomatoes!

Baked Tofu Vermicelli Salad | I Spy Plum Pie

Anyway, enough dreaming of sunshine, let’s jump straight to the recipe for my baked tofu vermicelli salad!

Ingredients List

  • Clove of garlic
  • 2tbs sesame oil
  • 2tbs soy sauce
  • 1tbs rice wine vinegar
  • 1tsp chilli sauce (I use sriracha)
  • 2tsp honey or other liquid sweetener
  • Juice of half a lime
  • Pinch of salt
  • 400g firm tofu
  • 125g vermicelli noodles
  • 2 medium carrots
  • 1 red capsicum
  • 150g snow peas
  • Bunch of coriander
  • Half a bunch of mint
  • Half a bunch of spring onions


  1. Preheat oven to 200C
  2. Crush the garlic then combine with the sesame oil, soy sauce, rice wine vinegar, chilli sauce, honey, lime and salt, whisking well
  3. Slice the tofu into thick cubes then toss in the marinade, setting aside for up to half an hour if you have time
  4. Line the tofu in a baking dish and pour over any remaining marinade then bake for 30 minutes, turning once
  5. Meanwhile, cook the vermicelli noodles according to package directions
  6. Thinly slice the carrots (I used my spiraliser), capsicum and snow peas and toss with the noodles
  7. Roughly chop the herbs and slice the spring onions, tossing most of them through the noodle mixture
  8. When the tofu is cooked, toss through the noodle mix and drizzle over any remaining marinade
  9. Spoon into a serving dish and top with the remaining herbs and spring onions
  10. Enjoy!

Baked Tofu Vermicelli Salad | I Spy Plum Pie

Easy as that! The tofu has a really delicious mix of sweet and salty flavours, with a little kick of chilli thrown into the mix which I love, and combined with the crunchy veggies and fresh herbs this salad is so much more than the sum of its parts. It tastes just as delicious the next day, although I would leave the herbs out until you’re ready to serve it to stop them from getting limp. I have a feeling this may become my go-to salad for BBQs and potlucks over the coming months – bring on the sunshine!

Baked Tofu Vermicelli Salad | I Spy Plum Pie

What are you looking forward to eating in the warmer weather? Maybe my baked tofu vermicelli salad could go on the list?

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21 Comments on Recipe: Baked Tofu Vermicelli Salad

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:23 pm (9 years ago)

      I so love salad season! Hope you like this one lovely xx

  1. merilyn
    September 7, 2015 at 2:45 pm (9 years ago)

    it looks great thanks liz!
    fresh, tasty and healthy!
    love m:)X

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:24 pm (9 years ago)

      Thanks Merilyn, hope you’re keeping well xx

  2. iAllure
    September 7, 2015 at 9:13 pm (9 years ago)

    I love tofu although I’ve never baked them before. Will try your recipe as the weather turns warmer 🙂

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:25 pm (9 years ago)

      It takes on a great texture when baked, so I recommend giving it a try!

  3. Bec
    September 8, 2015 at 7:59 am (9 years ago)

    This looks great! Perfect for those sunny days xx

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:25 pm (9 years ago)

      Let’s hope there are lots of sunny days on the way!

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:26 pm (9 years ago)

      I hope you like it! xx

  4. leaf (the indolent cook)
    September 9, 2015 at 3:26 am (9 years ago)

    Looks delightfully fresh and healthy and also satisfying. I might have to make something similar sometime soon!

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:27 pm (9 years ago)

      Can’t beat fresh and healthy food at this time of year in my books!

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:28 pm (9 years ago)

      Thanks Em, I hope you love it!

  5. Kathryn Doherty
    September 10, 2015 at 8:02 pm (9 years ago)

    I live in the U.S. so we are moving into fall but I’m still going to have to try this salad ASAP – it sounds incredible! Pinning to save it for a meatless dinner night very soon. Thanks for sharing! Stopping by from #FabulousFoodieFridays
    Kathryn Doherty recently posted…Brown rice edamame salad with carrots

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:29 pm (9 years ago)

      Thanks Kathryn! Good idea to get in as many salads as possible before it gets too cold!

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:29 pm (9 years ago)

      Thanks Malinda!

  6. Dannielle @ Zamamabakes
    September 10, 2015 at 10:08 pm (9 years ago)

    Liz this looks so deliciously refreshing and I absolutely love vermicelli noodles so will be adding this little number to my salad collection.
    My herbs are going pretty good at the moment too although I haven’t been able to nail growing coriander as yet, must get some more o try.
    Have a beautiful weekend xx
    Dannielle @ Zamamabakes recently posted…Carrot Lentil and Salmon Patties

    • I Spy Plum Pie (admin)
      September 13, 2015 at 9:30 pm (9 years ago)

      I’ve had mixed results with coriander, it either goes nuts and I can’t keep up or it just dies inexplicably seemingly overnight! I’ve just put some more in so fingers crossed it’s the first result this time because I love it!

  7. Lucy @ Bake Play Smile
    September 12, 2015 at 6:02 pm (9 years ago)

    Hehehe I had a Tofu Salad the other day and I thought of you Liz!! Thanks for linking up with our Fabulous Foodie Fridays party xx


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