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.

Gluten-Free Spicy Ginger Tofu Noodle Salad

Serves 4

Ingredients:

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  • 1/3 cup San-J Gluten Free Tamari Ginger Dressing
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  • 1 teaspoon garlic powder
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  • 1/2 teaspoon (more if you want it spicier) red pepper flakes
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  • 1 pound gluten free brown rice fettuccini style pasta
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  • Gluten free non-stick cooking spray
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  • 1 pound firm tofu, pressed with paper towels, cut into 1-inch cubes
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  • 4 ounces shitake mushrooms, stems removed and sliced
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  • 1 English (hothouse) cucumber
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  • 1 bunch fresh cilantro, coarsely chopped
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  • 4 green onions, thinly sliced on the diagonal (green and white parts)
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  • 1 red bell pepper, seeded, cut into small dice
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  • Salt and freshly ground black pepper
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  • 1 teaspoon sesame seeds

Directions:

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  1. Whisk together the dressing, garlic powder, and red pepper flakes.
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  3. 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.
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  5. 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.
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  7. 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.
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  9. 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.
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  11. Peel the cucumber, cut in half lengthwise, scrape out the seeds with a spoon, cut into thin slices and add to the pasta.
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  13. Reserve some of the chopped cilantro for garnish and add the rest to the pasta along with the green onions and bell pepper.
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  15. 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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