Tofu Summer Roll Salad

For the salad
  • Rice vermicelli noodles
  • Firm tofu
  • 4 cups lettuce, chopped
  • 1 jalapeno
  • 1 carrot
  • 1 cucumber
  • Fresh mint leaves
  • Fresh cilantro leaves
  • Fresh basil leaves
  • 1 ripe avocado
  • Chopped peanuts

For the dressing

  • 1/4 cup peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 lime
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup water

  1. Cook the rice vermicelli noodles according to the package instructions. Rinse with cold water and set aside.
  2. Fry the tofu over EVOO
  3. In a large bowl, combine the lettuce, jalapeno, carrot, basil, cucumber, mint, and cilantro. Toss to combine.
  4. Add the cooked rice vermicelli noodles and  tofu to the bowl. Toss gently to combine.
  5. In a small bowl, whisk together the peanut butter, soy sauce, red wine vinegar, honey, garlic, lime juice, red pepper flakes, and water until smooth.
  6. Drizzle the dressing over the salad and toss gently to coat.
  7. Top with chopped peanuts and sliced avocado and serve immediately.

Bright, textured, crisp