Vegan Tofu Rice Noodle Salad (GF)

September 12, 2017

For the salad:
2 portions rice noodle salad (ensure gluten-free if necessary)
300 g (10.5oz) soft, silken tofu
Carrot, peeled and cut into thin ribbons
Zucchini (courgette), cut into thin ribbons
Radishes, thinly sliced
Sweet red pepper, cut into thin strips
Cress
Fresh basil, finely sliced
Pickled ginger, roughly chopped
Sugar-snap peas, thinly sliced
For the dressing:
1 tablespoon sesame oil
1 tablespoon olive oil
3 tablespoons soy sauce (or tamari if gluten-free)
1 tablespoon vinegar (apple cider or rice wine vinegar) (ensure gluten-free if necessary)
1 teaspoon agave syrup (or sub any other sweetener)
Salt + pepper, to taste

http://www.rhiansrecipes.com/2017/08/11/vegan-tofu-rice-noodle-salad-gf/
See the full directions on my site

Nutritions

Calories
114135

Sodium
158119mg
6588% DV

Fat
8467g
13026% DV

Protein
7879g
15759% DV

Carbs
384g
130% DV

Fiber
426g
1704% DV