This vegan cold noodle salad is such a great cold summer dinner idea. This easy dairy-free recipe is basically a deconstructed summer roll in a bowl. Perfect on hot lazy days, when you can’t even be bothered to roll those stupid rice paper rolls. Loaded up with fresh, crunchy veggies and protein-packed crispy tofu this vegan noodle salad is a quick and fuss-free cold summer meal that can be enjoyed for quick lunch or as a light, healthy dinner. It can be very versatile – feel free to customise it with your favourite vegetables. Tender rice noodles, crispy tofu and fresh crunchy veggies are served with a super flavourful miso tahini dressing. It’s full of amazing colours and different textures. This cold rice vermicelli noodle is vegan and gluten-free it’s also perfect for meal prep.
INGREDIENTS YOU WILL NEED TO MAKE THIS VEGAN COLD NOODLE SALAD
To make crispy tofu
- a block of tofu
- vermicelli rice noodles
- organic gem lettuce
- red bell pepper
- yellow bell pepper
- red cabbage
- peanut butter
- brown miso paste
- rice vinegar
- coconut sugar
- chilli powder
- hemp seeds
- red chillies
For the full ingredient list, exact measurements, complete recipe method, please scroll down to the recipe card at the bottom.
OTHER EASY VEGAN RECIPES YOU WILL LOVE
Vietnamese cold noodle salad – with crispy tofu, fresh crunchy salad, fragrant herbs and chilli garlic dressing.
Indonesian gado-gado salad – steamed veggies, crunchy fresh salad and tempeh served with sweet and savoury gado-gado sauce.
Vegan Mumbai cheese toastie – a grilled cheese sandwich with green mint coriander chutney, potato masala filling and fresh crunchy salad.
Smashed za’atar potatoes with tahini yoghurt sauce – topped with fresh parsley, hemp seeds, and pomegranate seeds.
Roasted tandoori cauliflower with garlic yoghurt sauce – a great healthy lunch option or can be enjoyed as a side dish to just about anything.