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Gluten-Free Spicy Ginger Tofu Noodle Salad

Looking for a filling, healthy, and gluten-free lunch dish for the spring? Carol Kicinski, a professional gluten-free recipe developer, food writer and TV chef shares this amazing vegan salad recipe that boasts color, texture, and taste.

Looking for a filling, healthy, and gluten-free lunch dish for the spring? Carol Kicinski, a professional gluten-free recipe developer, food writer and TV chef shares this amazing vegan salad recipe that boasts color, texture, and taste.
Looking for a filling, healthy, and gluten-free lunch dish for the spring? Carol Kicinski, a professional gluten-free recipe developer, food writer and TV chef shares this amazing vegan salad recipe that boasts color, texture, and taste.

Gluten-Free Spicy Ginger Tofu Noodle Salad

Serves 4

Ingredients:

  • 1/3 cup San-J Gluten Free Tamari Ginger Dressing

  • 1 teaspoon garlic powder

  • 1/2 teaspoon (more if you want it spicier) red pepper flakes

  • 1 pound gluten free brown rice fettuccini style pasta

  • Gluten free non-stick cooking spray

  • 1 pound firm tofu, pressed with paper towels, cut into 1-inch cubes

  • 4 ounces shitake mushrooms, stems removed and sliced

  • 1 English (hothouse) cucumber

  • 1 bunch fresh cilantro, coarsely chopped

  • 4 green onions, thinly sliced on the diagonal (green and white parts)

  • 1 red bell pepper, seeded, cut into small dice

  • Salt and freshly ground black pepper

  • 1 teaspoon sesame seeds


Directions:

  1. Whisk together the dressing, garlic powder, and red pepper flakes.

  2. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse with hot water. Add the dressing and toss to coat.

  3. Heat a large skillet over medium-high heat. Spray the pay heavily with non-stick cooking spray and add the tofu pieces. Let cook for 1 to 2 minutes undisturbed or until they are golden brown.

  4. Flip the tofu pieces over and continue cooking until browned on all sides. When the tofu is done, remove from the skillet, and add to the pasta.

  5. Add the mushroom slices to the hot skillet and cook until browned, stirring often, about 2 to 3 minutes. Add the mushrooms to the pasta.

  6. Peel the cucumber, cut in half lengthwise, scrape out the seeds with a spoon, cut into thin slices and add to the pasta.

  7. Reserve some of the chopped cilantro for garnish and add the rest to the pasta along with the green onions and bell pepper.

  8. Toss everything together and season with salt and pepper to taste. Garnish with the reserved cilantro leaves and the sesame seeds.


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