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!
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
Steps
- Preheat oven to 200C
- Crush the garlic then combine with the sesame oil, soy sauce, rice wine vinegar, chilli sauce, honey, lime and salt, whisking well
- Slice the tofu into thick cubes then toss in the marinade, setting aside for up to half an hour if you have time
- Line the tofu in a baking dish and pour over any remaining marinade then bake for 30 minutes, turning once
- Meanwhile, cook the vermicelli noodles according to package directions
- Thinly slice the carrots (I used my spiraliser), capsicum and snow peas and toss with the noodles
- Roughly chop the herbs and slice the spring onions, tossing most of them through the noodle mixture
- When the tofu is cooked, toss through the noodle mix and drizzle over any remaining marinade
- Spoon into a serving dish and top with the remaining herbs and spring onions
- Enjoy!
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!
What are you looking forward to eating in the warmer weather? Maybe my baked tofu vermicelli salad could go on the list?
[inlinkz_linkup id=561188 mode=1]
Share the Love
I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lucy @ Bake Play Smile
September 7, 2015 at 6:48 am (9 years ago)Yay! I’m so happy it’s salad season again! Woo hoo! I’ll be trying this one for sure!
Lucy @ Bake Play Smile recently posted…Donna Hay’s Jersey Caramel Cookies
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
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
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!
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!
Maxabella
September 8, 2015 at 10:28 am (9 years ago)This looks sooooo good, Liz. I’m going to make it for a weekend lunch. x
Maxabella recently posted…Is parenting really only good in hindsight?
I Spy Plum Pie (admin)
September 13, 2015 at 9:26 pm (9 years ago)I hope you like it! xx
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!
Em
September 9, 2015 at 9:29 pm (9 years ago)Bookmarking. Looks perfect for Spring dinners- so fresh and colourful!
Em recently posted…SPIN THE PIN SEPTEMPER EDITION {Fashion Challenge with @iCurvy}
I Spy Plum Pie (admin)
September 13, 2015 at 9:28 pm (9 years ago)Thanks Em, I hope you love it!
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!
Malinda @mybrownpaperpackages
September 10, 2015 at 8:37 pm (9 years ago)I love hitting on a super combo like this that you can just eat over and over again and not get sick of. Great job!
Malinda @mybrownpaperpackages recently posted…Blueberry & Coconut Crumble
I Spy Plum Pie (admin)
September 13, 2015 at 9:29 pm (9 years ago)Thanks Malinda!
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!
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