Vegan Thai mango tofu noodles
Q. Why was the lettuce embarrassed?
A. Cos he saw the salad dressing! 😝 so bad hey!!!! 😂 can’t help it 😂😂😂 Jetty bought a book of the Worst Jokes in the World and I will absolutely bringing the worst of them to the table (pardon the pun 😁). Showing you how I make this delicious Mango Tofu Salad on my stories today. If tofu ain’t your thang you can swap for tempeh, chicken or egg as you wish! Love meals like this – fresh light delicious easy wholesome!
THAI MANGO TOFU NOODLE SALAD
Gluten free : Dairy Free : Vegan
1 pack rice vermicelli
1/2 cup peanuts
400g firm organic tofu or tempeh
2 mangoes, sliced
1 punnet cherry tomatoes, halved
1/2 small red onion, diced
1 cucumber, finely sliced
1/2 bunch coriander, chopped
1 cup mint leaves
Chilli – as you wish!
1 – 1.5 tablespoons tamari
1.5 tablespoons olive oil
1/2 clove garlic minced (or 1tsp garlic oil)
Juice of 1 lemon (approx 2-3 tbsp)
Cook vermicelli in boiling water and drain.
Toast peanuts in frypan, set aside, wipe pan, drizzle with oil and then sear tofu for 3-4 minutes. Whisk dressing and toss with noodles. Add remaining ingredients, toss again gently then serve!