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–+ servings

Rainbow Thai-style Noodles with Tofu

These rainbow, vegetable noodles are seriously next-level! Full of nutrients, light as a feather to digest and packed full of flavour with the Thai- style dressing. Serve as a side to the main event or use them as a main meal by adding in some oven-baked tofu (or chicken or firm, white fish), and fresh sliced avocado.
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Servings 4 serves
Calories 502 kcal

Ingredients
  

  • 600 g firm tofu cubed
  • 1 beetroot red and/or yellow, peeled
  • 1 zucchini spiralled
  • 1 red capsicum thinly sliced
  • 2 carrot thinly sliced
  • 2 radishes thinly sliced
  • 1 avocado diced
  • 1 cup fresh basil roughly chopped/torn
  • 1/4 cup roasted peanuts
  • 1 bunch fresh spinach

Ginger Vinaigrette

  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger grated
  • 2 tbsp tamari or soy sauce
  • 1 tbsp fish sauce optional
  • 1 lime juiced
  • 1/4 cup coriander chopped finely

Instructions
 

Roasted tofu

  • This step can be done in advance as part of your meal prep and stored in fridge for up to 3 days.
  • Pre heat oven to 180 degrees C. Take cubed tofu and pop in bowl with a splash of olive oil, some tamari, fresh ginger and toss to combine.
  • Spread coated tofu over a tray lined with baking paper and place into the oven. Cook for 15 mins or until lightly golden and remove.
  • Using a spiralizer (or a spiralled peeler), spiralize the peeled beets, zucchini and carrot. If you do not have a spiralizer, cut these 3 vegetables into thin matchstick size.
  • Add the zoodles (zucchini noodles) and carrot noodles, into a moderately heated fry pan with 2 tbsp water. Pan fry quickly.
  • Add beet noodles for very quick flash-fry (literally 20-30 secs), then stir through the baby spinach. Turn off heat and rest.
  • Combine all vinaigrette ingredients into a small, screw-top jar and shake well.
  • Pour the dressing over the lightly tossed noodles (vege noodles) and toss well to coat.
  • Add in salad veges (radishes, cucumber & capsicum) and fresh herbs, making sure the dressing coats all the veggies well.
  • Just before serving, add avocado, sprinkle through peanuts (or sesame seeds), tofu, fresh chilli (optional) and toss once more. Enjoy!

Notes

Want more? Give our Summer cucumber and ginger salad or our Spring greens salad a go.

Nutrition

Calories: 502kcalCarbohydrates: 35gProtein: 13gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gFiber: 13gSugar: 9gVitamin C: 85mgCalcium: 201mgIron: 5mg
Keyword rainbow side salad, thai noodles, vege noodles, zucchini noodles
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