10 years ago

Roasted Tofu, Mushroom, and Rice Vermicelli Salad
[Vegan]

JG By: Joyce Gan

Author Bio

I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Roasted Tofu, Mushroom, and Rice Vermicelli Salad [Vegan]

2-4

Dairy Free

A noodle salad is a great option for when you're craving a light salad dish, but actually want to stay full for longer than an hour. Rice vermicelli is a gluten-free pasta that adds bulk to salads in an easy and tasty way. Along with roasted tofu, mushrooms, and fresh... Read More

Ingredients You Need for Roasted Tofu, Mushroom, and Rice Vermicelli Salad [Vegan]

For the Salad:

1/4 cup Wood Ear mushrooms
6 cups water
5 ounces rice vermicelli, dried
6 ounces oven baked tofu
3/4 cup fresh oyster mushrooms
1 medium red onion, sliced
1 small cucumber, sliced
1/4 cup mint leaves
1/4 cup basil leaves
1/4 cup cilantro leaves
2 teaspoons roasted sesame, white or black

For the Dressing:

2 tablespoons palm sugar
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 garlic clove
1/2 tablespoon chili oil
1/4 cup cilantro leaves
2 tablespoons olive oil
1/2 teaspoon salt

Order with Instacart Download Our App

How to Prepare Roasted Tofu, Mushroom, and Rice Vermicelli Salad [Vegan]

In a large bowl, soak wood ear mushrooms in hot water for approximately 15 minutes, until they are soft. Strain and dry with a paper towel.
Bring water to a boil in a saucepan. Remove the saucepan from heat and submerge the rice vermicelli into the hot water. Stir briefly and cover the saucepan with lid. Let it stand for 2-3 minutes. Do not overcook the rice vermicelli, otherwise, the noodles will become mushy.
Drain the cooked rice vermicelli and rinse with cold running water to stop further cooking. When the rice vermicelli is thoroughly rinsed, transfer them into a salad spinner and remove the excess water. Place the rice vermicelli onto a plate and allow it to air-dry for 10-15 minutes while preparing the other ingredients. Cut the rice vermicelli noodles into shorter lengths, if desired.
Cut tofu, oyster mushrooms, red onion, and cucumber into the desired size. Coarsely chop mint, basil, and cilantro leaves.
Put all salad dressing ingredients in a food processor and blend until it is combined.
Gently toss to combine all ingredients. Serve immediately.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!