Tofu Vietnamese Noodle Salad

Fresh, vibrant salad.
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This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 

Now this is a crowd-pleasing summer salad. Full of fresh, colorful veggies and drizzled with a seriously tasty peanut sauce. Best part? 100% plant based. 



  • 1 block tofu - cut into cubes
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil


  • 3 carrots, thinly sliced
  • 3 cucumbers, thinly sliced
  • 1 head romaine
  • 1 bundle basil
  • 1 bundle cilantro
  • 2 cups rice noodles
  • 1/3 cup bean sprouts
  • 1 avocado (optional)

Peanut Dressing

  • 1⁄4 cup peanut butter
  • 1 tablespoon Unsweetened Almondmilk
  • juice of 1 lime
  • 1 tablespoon soy sauce/tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha
  • 1 teaspoon ginger, finely minced


Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Set aside.

Make your peanut dressing by stirring peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha and ginger. Set aside.

Prep your salad veggies by slicing your carrots, cucumbers, romaine, basil and cilantro. Next, cook your rice noodles according to the package instructions.

Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing. Mix well and enjoy!