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Grilled Tofu Sandwich with Peanut Dressing

Grilled Tofu Sandwich with Peanut Dressing


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Jane Bruce

Grilled Tofu Sandwich with Peanut Dressing

There's a trendy, Cambodian-inspired sandwich shop in Manhattan called Num Pang that makes a pretty mean tofu sandwich. Mine traces its roots back to Indonesian cuisine, though, with a peanut dressing that's common on dishes like Gado Gado.

Also, just as an aside: While writing this recipe I suddenly realized this would have been really good with some cucumbers and cooked bean sprouts instead of lettuce. Just a thought.

Click here to see Tofu Can Be Delicious — 6 Great Recipes.

Notes

*Note: Fermented shrimp paste is sold in Asian grocery stores and can usually be found in the same aisle as the soy sauce. It is sold in two varieties: just the paste and the paste in soybean oil (more common). The latter is perfectly fine; just make sure to get mostly paste and not too much oil when spooning it into the dressing.

**Note: The "dressing" should be thick. I put "dressing" in quotes because it will not resemble a dressing in the sense most cooks are expecting. In all honesty, it will look more like a thick hummus or dip.

Ingredients

For the dressing

  • 1 Cup roasted unsalted peanuts
  • 2 Tablespoons dark brown or palm sugar
  • 1/2 Cup water
  • 2 Teaspoons sambal oelek or Sriracha
  • 1 Teaspoon fermented shrimp paste (optional)*

For the sandwich

  • 1 Cup fish sauce
  • 2 1/2 Cups water
  • 1/4 Cup sugar
  • 1/4 Cup Sriracha
  • One 1-inch piece lemongrass, minced
  • Juice of 2 limes
  • 1/2 Cup cilantro, chopped, plus sprigs for garnish
  • One 14-ounce package extra-firm tofu, drained and cut into approximately 1/2-inch-thick slabs
  • 1 baguette, halved and split lengthwise
  • 2 lettuce leaves
  • 1 jalapeño, sliced thinly (optinal)

Servings2

Calories Per Serving1171

Folate equivalent (total)555µg100%


19 Delicious Vegetarian Sandwich Recipes

Looking for new vegetarian sandwich recipes? This list has you covered! From crispy grilled cheese to tasty tofu, there are lots of ideas to get you started!

Grilled Halloumi Sandwiches

These grilled halloumi sandwiches are a deliciously simple dinner recipe! The salty, crispy cheese and hearty ciabatta roll make a simple sandwich irresistible! Top it with a slice of tomato and a little balsamic glaze for a grown-up grilled cheese!

Sweet Potato Grilled Cheese

This sweet potato grilled cheese sandwich takes a basic sandwich to the next level! With creamy Gruyère cheese, hearty slices of sweet potato, and creamy aioli, this grilled cheese is an elevated classic!

Avocado Salad Sandwiches

These easy avocado salad sandwiches can be made in just 15 minutes! With creamy avocado and salty feta, they’re perfect for a quick lunch.

Chickpea Salad Sandwiches

These chickpea salad sandwiches are a great meal prep option for easy lunches all week long! Fresh herbs give this sandwich tons of flavor and the chickpeas provide plenty of protein and fiber to keep you full!

Havarti Grilled Cheese with Mashed Avocado + Baby Arugula

Take your grilled cheese up a notch with a smothered avocado havarti version. A simple way to get some greens and comfort food all in one!

Vegan Chickpea Curry Salad Sandwich (GF)

This Vegan Chickpea Curry Salad Sandwich is packed full of flavour and super satisfying. Also gluten-free.

Chickpea Carrot Salad Sandwich

You’re not going to believe how tasty this Chickpea Carrot Salad Sandwich is. Made with mashed chickpeas and chopped vegetables, like carrots, tomatoes, scallions, and bell peppers, it got tons of flavor and texture. And the mustard-mayo spread that’s mixed in pulls it all together.

Grilled Goat Cheese and Fig Chutney Sandwich

A different take on the beloved grilled cheese sandwich this Grilled Goat Cheese and Chutney Sandwich comes together in a flash and is packed with flavour.

Tofu Banh Mi with Sriracha Aioli

This tofu banh mi with sriracha aioli is one of my favorites. Refreshing from the cucumber, fresh jalapeño and cilantro, a little spicy from the sriracha aioli, and tangy from the pickled carrots and daikon. You can prepare all of the ingredients ahead of time for an easy week day lunch or weekend meal prep.

Buffalo chickpea sandwich with vegan blue cheese

Love the flavors of buffalo plus cool, creamy dressing? You’re going to adore it in one handheld vessel. This buffalo chickpea sandwich is ready in just 20 minutes!

Vegan Eggplant Sandwich

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Vegetarian Green Goddess Sandwich

This fresh green goddess sandwich loaded with avocado green goddess dressing, leafy greens, crunchy cucumbers and fresh mozzarella will be your new go-to for a simple, healthy vegetarian lunch!

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Granola Crunch Apple-Peanut Butter Sandwich Wraps

These crunchy Peanut Butter Sandwich Wraps come together in just moments and are completely adaptable – no need to measure exact amounts! Perfect for on-the-go meals and make-ahead lunches, they’re full of nutrient-rich fruits, whole grains and lots of protein. Change up your PB&J routine with this delicious combination of sweet, crunchy, chewy and creamy ingredients that your whole family will love!


Grilled tofu with peanut sauce

Grilled tofu with peanut sauce is the best recipe for foodies. It will take approx 15 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grilled tofu with peanut sauce at your home.

The ingredients or substance mixture for grilled tofu with peanut sauce recipe that are useful to cook such type of recipes are:

  • Tofu
  • Soy Sauce
  • Brown Sugar
  • Vegetable Broth
  • Peanut Butter
  • Scallion

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  • 15 Minutes Or Less
  • Time To Make
  • Cuisine
  • Preparation
  • Main Dish
  • Beans
  • African
  • Vegan
  • Vegetarian
  • Dietary
  • Soy Tofu

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Comments

This recipe looks great! I actually tried something like this a while back, and this just brought back so many nostalgic memories, haha! I love cooking stuff like this. I always try to find new recipes on forums and I got great ones emailed to me from http://lovelyrecipesforyou.weebly.com and I genuinely enjoy them. Anyways, thanks for posting this dish, I really need to make this more often!

Healthy combo aarthi.. Tofu, whole wheat bread, and special is, its a no cheese version.. Love ur idea.. even i used to prepare the same coriander chutney for sandwich, never tired with sauted vegetables..

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Tips For Creating The Best Tofu That’s Packed With Flavour

  1. Prepare the tofu. Before you do anything to the tofu, squeeze out the excess fluid and use a clean tea towel to soak up the dripping liquid. Additionally, you could place a heavy pot on top of the covered tofu to drain further . There are no hard and fast rules on preparing tofu however, I’ve found that cutting into small slabs (or cubes) ensures it’s packed with flavour.
  2. Marinate it. The longer, the better however, if you’re strapped for time, 30 minutes is better than no time. Remember, strong, rich and bold marinades work really well, so don’t be shy to experiment.
  3. Turn up the heat. When pan-searing tofu, you certainly want to turn up that heat. High heat, coupled with some fat, will give you that lovely crispy coating and prevent the tofu from sticking to the pan.
  4. Talking of pans, choose non-stick every time. You can’t ignore this. Despite your best efforts in prepping it, the tofu slabs stick to the pan and fall apart. Prepare for success with a good quality non-stick pan it’s definitely worth it.
  5. Make it crispier by coating it. This is a simple method to achieve crispy tofu. I use either arrowroot flour or corn starch to dust the tofu pieces before searing them in the pan.

What Is The Best Type Of Tofu For Cooking?

You want to make sure that you use the right type of tofu for the dish you’re creating. Here’s what you need to know about the different types:

  • Silken soft: ideal for soups, smoothies and delicate desserts – a great way to add creaminess to recipes.
  • Medium block: firmer than the softer variety, this will crumble if you fiddle with it a bit too much – it’s a good baking option.
  • Firm/Extra firm block : This will keep its shape when under pressure – it’s ideal for stir-fries.


Ingredients

  • 4 Whole Wheat Brown Bread
  • 100 grams Tofu , sliced into 4 centimeter squares
  • 1 tablespoon Soy sauce
  • 1 tablespoon Honey
  • 1 tablespoon Red Chilli sauce
  • 1 teaspoon Sesame seeds (Til seeds) , Black and white For the Cole Slaw
  • 1 cup Cabbage (Patta Gobi/ Muttaikose) , shredded
  • 1 Carrot (Gajjar) , grated
  • 1 Cucumber , grated
  • 1 sprig Coriander (Dhania) Leaves For the dressing
  • 4 tablespoon Hung Curd (Greek Yogurt)
  • 1 tablespoon English Mustard Sauce
  • 1 Lemon juice
  • 1 teaspoon Sugar
  • Salt and Pepper , for seasoning

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Creamy Vegan Saag Paneer (With Tofu)

Saag paneer is almost universally beloved for good reason: It's delicious! This recipe mimics the original almost flawlessly, allowing vegans and those looking to cut down their dairy intake to enjoy the dish as well. A variety of greens help bump up the flavor, and cauliflower that's been cooked in nut milk and puréed gives the sauce the creaminess you'd expect. The tofu makes a fine substitute for paneer as is, but to achieve that savory round flavor of a fresh cheese, we marinated it briefly in lemon juice and miso.

Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao)

This dish was inspired by a Cantonese minced squab dish, but the idea works just as well with vegetable-based ingredients. The key is to cut all the jicama, the shiitake, the tofu, and the celery to about the same size, which creates a nice range of textures and tastes in each lettuce-wrapped bite. Once you have chopping done, it all comes together quickly in a wok, flavored with garlic, ginger, dark soy sauce, Chinese black vinegar, hoisin, sambal oelek chili sauce, and Shaoxing wine.

Vegan Migas (Mexican-Style Fried Tortillas With Tofu)

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Turkish-Style Vegan Tofu Scramble (Vegan Menemen)

Seeing as tofu subs for eggs so well in migas, it makes sense that it would work well in vegan version of menemen, the Turkish scrambled eggs spiked with chilies, onion, and tomato. The only real trick to this dish is to cook it all in one pot or pan, since you don't want to lose any of the flavor from the Urfa chilies, the oregano, and the healthy amount of black pepper you start off with.

Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)

Phat phrik khing is a common dry curry dish served in Thailand, and the intensely flavored curry paste can be paired with a wide variety of ingredients. One of the best ways to use it is with tofu and long beans. While you can certainly make the dish with store-bought curry paste, if you have a mortar and pestle and access to ingredients like galangal, lemongrass, and makrut lime leaves, making up your own curry paste at home is well worth the effort.

Spicy Warm Silken Tofu With Celery and Cilantro Salad

Firm block tofu is quite useful, especially for those just getting comfortable with the idea of the stuff. But, with a little more tofu experience, you'll come to appreciate the soft, almost custardy texture of silken tofu for its own sake. In this super-simple recipe, we warm up the tofu in the microwave and dress it with a blend of tahini, soy sauce, Chinkiang vinegar (available in Asian groceries), and chili broad bean paste. A simple salad of celery, scallions, and cilantro adds brightness and crunch.

The Best Vegan Mapo Tofu

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Mushrooms and Tofu With Chinese Mustard Greens

A vegan spin on a Lunar New Year favorite, this dish combines sharp, pungent Chinese mustard greens—bok choy is a good substitute if you can't find them—with firm tofu, mixed fresh mushrooms, and dried shiitakes. The tofu is first blanched, then pan-fried until crisp and golden, while the shiitakes (plus their soaking water) lend plenty of rich, deep flavor.

Sichuan-Style Asparagus and Tofu Salad

Asparagus may be nowhere near a Chinese ingredient, but it works wonderfully when treated with Sichuan flavorings in this salad. We blanch fresh, grassy asparagus spears until they're just tender, retaining plenty of snap. Then we toss them with tofu matchsticks and dress it all in a Sichuan-inspired vinaigrette made with homemade chili oil and Chinkiang vinegar. The result is not exactly authentic, but still totally delicious.

Grilled Tofu With Chipotle-Miso Sauce

For grilling, your best bet is firm, non-silken tofu that comes in block form. The keys to getting flavorful grilled tofu that's deeply browned and crisped: Cut it wide, dry it thoroughly, season it with a thick marinade that contains sugar (watery marinades tend to inhibit browning while sugar helps it along), and cook it slowly on a well-oiled grill. To add more flavors, play with the ingredients in the marinade—here, we combine salty, fermented miso, and smoky chipotles in adobo for a mixture that's both marinade and sauce.

Grilled Lemongrass- and Coriander-Marinated Tofu Vietnamese Sandwiches (Vegan Banh Mi)

Banh mi, or Vietnamese-style sandwiches built on baguette loaves, is one of those areas in which the vegan version can stand proudly alongside the meat-filled ones—a well-made vegan banh mi feels nothing like settling. Here, we marinate firm tofu in a Thai-flavored mixture heavy on garlic, cilantro, soy sauce, and bright lemongrass—be sure to apply the marinade both before and after grilling for maximum flavor penetration. Vegan mayonnaise keeps the sandwich totally egg-free. You can make your own or use store-bought (we're fans of Hampton Creek's Just Mayo).

Vegan Crispy Stir-Fried Tofu With Broccoli

Even the most dedicated haters tend to fall for tofu when it's deep-fried until crispy and golden brown all over, making this a great recipe for the tofu novice. We dredge ours in a batter containing vodka, cornstarch, flour, and baking powder for the right amount of lightness. Deep-fried tofu is perfectly good on its own, but combine it with some stir-fried broccoli and a garlicky black bean sauce and you've got dinner on the table.

Crispy Kung Pao Tofu

Want an even tastier (and more crowd-pleasing) way to use that crispy fried tofu? Prepare it kung pao–style. In this vegan version of the Sichuan dish turned Chinese-American standby, we infuse the oil with numbing-hot Sichuan peppercorns and dried red chilies, then use it to stir-fry leeks, celery, and long hot peppers. Add the fried tofu, peanuts, and a sauce made with Chinkiang vinegar and fermented broad bean paste, and you'll have all the hot, salty, savory, and pungent flavors of the original. Hold the chicken.

Vegan Chorizo for Omnivores

Our approach to vegan cooking at Serious Eats has generally not included much faux meat, since we tend to find store-bought meat substitutes sorely lacking in flavor and texture. Making our own faux meat at home, though, is a different story. A mixture of frozen tofu, tempeh, and dehydrated lentils gives this vegan mock sausage the textural contrast of real chorizo, and a boatload of spices and other aromatic ingredients give it deep, complex flavor. Best of all, vegetable shortening lends a rich fattiness and helps it cook up just like pork chorizo would. It's a time commitment, so make plenty and freeze it—it'll keep for a couple of months that way.

Easy Vegan Crispy Tofu Spring Rolls With Peanut-Tamarind Dipping Sauce

Low and slow is the way to go when cooking the tofu for these spring rolls. This helps give it an extra-crispy texture and allows it to absorb more flavor from the marinade. Once the tofu is cooked, you’ll want to prepare the fillings—julienned carrots, finely sliced chilies, chopped peanuts, tender pea shoots, and fresh herbs. After the tofu has been marinated, assembly is easy. Just dip the rice paper in a bowl of warm water, plop on your desired fillings, and roll. Don’t forget to dunk your spring rolls into the peanut-tamarind dipping sauce for an extra boost of flavor.

Korean-Inspired Crispy Tofu Tacos With Cabbage-Lime Slaw

Fusion cuisine can be tough to get just right, but these tacos hit the mark. Pressing slabs of tofu help remove excess moisture, which is key to a crispier texture. Once the tofu is browned, it gets tossed in a sweet-and-spicy sauce, and is then topped with quick-pickled cucumbers and crunchy cabbage slaw. Meatless Monday (and Taco Tuesday!) has never tasted better.

Vegan Carbonara Pasta

We took one of our favorite pasta recipes and made it vegan, thanks to the power of tofu. The sauce comes together by blending the tofu with miso and nutritional yeast, which help add a rich, egg-like texture. To mimic the lactic tang of Pecorino Romano, we throw in sauerkraut brine. As for those meaty chunks, we opt for king oyster mushrooms, which are mild enough to avoid an overpowering mushroom flavor. The result is a silky and rich near-replica for carbonara pasta.

Vegan Tofu and Herb Salad

If you’re looking to add some meaty oomph to your lunch salad, you’ll want to add strips of chewy aburaage (fried tofu). We like to marinate it in a warm dressing made up of Thai green chili, ginger, garlic, soy sauce, lime juice, kala namak or salt, and palm sugar. After letting the tofu absorb the flavors of the marinade for about 10 minutes, we toss it with onion, carrot, cucumber, radishes, herbs, and lettuce, along with the rest of the warm dressing. This flavor-packed salad can be served on its own or next to a bowl of sticky rice—the perfect vehicle for sopping up every bit of the tart and spicy dressing.

Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini Dressing

With star ingredients like crispy tofu, avocado, and grapefruit, this salad is anything but boring. It’s topped with za’atar and a miso-tahini dressing for optimal flavor. Best of all, it’s easily customizable. Add whatever greens you like, and play around with the ingredient ratios. Whether you decide to add chickpeas, toasted pine nuts, or even roasted beets, the combination of the star ingredients makes for a salad with great flavor and texture contrast.

Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt

Tofu makes this vegetarian sheet-pan meal so much more than just a tray of roasted vegetables. In order to remove excess water from the tofu, we use a technique that involves scalding it with boiling water and then pressing it between layers of paper towels. While the tofu and cauliflower brown in the oven, we like to prep the rest of the ingredients in order to save time. We mix thick and creamy Greek yogurt with a generous amount of grated ginger and freshly ground black pepper, and then create a refreshing salad of salt-rubbed red onion, cilantro, and mint. It all comes together as a light and flavorful dish that makes for a filling vegetarian meal.


Recipe Summary

  • ⅓ cup white miso (soybean paste)
  • ⅓ cup mirin (sweet rice wine)
  • ⅓ cup rice vinegar
  • 1 tablespoon finely grated peeled fresh ginger
  • ½ cup chopped dry-roasted peanuts, divided
  • 5 tablespoons canola oil, divided
  • 2 (14-ounce) packages water-packed firm tofu, drained
  • 8 cups gourmet salad greens
  • Minced fresh chives (optional)

Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl stir with a whisk.

Cut each tofu block crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 8 tofu slices to pan sauté 4 minutes on each side or until crisp and golden. Remove from pan, and drain tofu on paper towels. Repeat procedure with remaining 1 tablespoon oil and remaining 8 tofu slices. Place 1 cup greens on each of 8 plates. Top each serving with 2 tofu slices, 3 tablespoons miso mixture, and 1 1/2 teaspoons chopped peanuts. Garnish each serving with chives, if desired.


Thai Tofu Grain Bowls with Peanut Dressing

This post is in conjunction with my Chili + Garlic Grilled Tofu recipe from the other day. I split it into two separate posts because the tofu is SO good on its own. If you don’t want to use it in a grain bowl, use it in a stir fry, or serve it alongside fried rice! But these Thai Tofu Grain Bowls with Peanut Dressing is my personal favorite way to use it.

These grain bowls have it all. Crunchy veggies, flavorful tofu, fluffy quinoa and a creamy dressing. They are great hot or cold and with whatever veggies are your favorite. The peanut dressing is incredibly flavorful and ties everything together nicely.

I knew I wanted to eat my bowls cold, so I chose my favorite veggies to eat raw. I chose snap peas and bell pepper and added some purple cabbage slaw because its good on everything. And because I have a lot of cabbage in my house right now. We’re in the midst of the COVID-19 pandemic here in Boston. So, I stocked up on items that last for a while. And cabbage lasts for a WHILE. Its a great veggie to keep around anyway because it can be used in so many ways.

If you want to eat your bowls hot, lightly steam whatever veggies you want to put in your bowls. I would probably choose broccoli and carrot slices. But, I still recommend adding the purple cabbage slaw to your Thai Tofu Grain Bowls. It lends a delightful tang and crunch to the bowl, tying everything together.

Speaking of the cabbage slaw, its important to really massage the cabbage with your hands. Don’t just stir it together. Its important to manually break down some of the fiber to make it easier to chew and digest. Its takes a few minutes, but you will know when its ready when the cabbage changes color a little bit and no longer looks dry.

The peanut dressing is incredibly flavorful and comes together just by shaking a jar! Its mostly pantry ingredients and is good on SO many things. Its a great stir fry sauce, dipping sauce for spring rolls or dumplings, and obviously as a grain bowl dressing. But, be sure to use a natural creamy peanut butter. If you are in the Boston area, my favorite brand is Teddie. And if you are outside the Boston area, I like Smuckers peanut butter!

If you are still working during this weird and unsettling time, make these Thai Tofu Grain Bowls with Peanut Dressing your quick and easy meal prep work lunches. But, if you are at home, this makes a great lunch for 3 or 4 but is easily doubled. Stay safe and healthy, everyone!


If you’ve never tried kelp noodles before, don’t be afraid! This kelp noodle salad with mango and peanut dressing is the best dish to try it in! The crunchy and chewy noodles add tons of texture, and soak up the spicy peanut sauce, and the sweet mango makes it taste bright and summery! Bulk it up with protein like grilled chicken or baked tofu!

This post was originally published July 2014. Text and images have been updated.

I was first introduced to the world of food blogs back in college, when a friend turned me onto the site Hungry Girl. It was perfect timing. I had just moved into my first apartment and was learning to cook, and had just decided to double major with nutrition.

If you remember that blog, it was full of tons of recipes that were quick, easy, and fit my definition of healthy. Of course, back in college healthy meant low calorie. And Hungry Girl was ruthless in chopping calories. She swapped burger buns for those sandwich thin atrocities, had the gall to use fat free cheese, and sweetened everything with Splenda. Somehow I convinced myself that these were all things that were edible.

One of the swaps I remember most were these weird tofu noodles and kelp noodles she used for pasta dishes. Her whole shtick was you were *allowed* to have a whole bowl of pasta, as long as you swapped actual noodles for these weird low-calorie noodles. Even in my slightly disordered mind, that was one step too far.

To this day, I still have lingering food trauma, and every time I pass these "Hungry Girl foods" at the grocery store, I shudder a little bit.

But one day a couple years ago, curiosity got ahold of me and I decided to grab a bag of kelp noodles. Weirdly, I actually kinda liked them! Lawd knows they are no pasta, and I wouldn’t suggest doing the Hungry Girl thing and loading them up with fat free sour cream and Laughing Cow cheese and pretending it’s fettucine alfredo (ick). But for cold noodle salads, kelp noodles are pretty tasty! They have this slightly crunchy texture that I really like in there. If you've ever had cellophane noodles, they kinda remind me of that (and you could easily swap them or rice noodles in the dish if you can't find/are too terrified to try kelp noodles). I don't recommend them right out of the bag, but after soaking a bit in peanut sauce, they soften up a bit, but still retain a slightly crunchy, chewy texture.

What are Kelp Noodles?

If you’re scratching your head wondering what this whole kelp noodle thing is, first of, #same. I did some research (i.e. googled “what are kelp noodles?") and discovered that they are made the jelly-like extract that comes from steaming kelp. Mmmmm, I know I’m selling it to you. Kelp noodles were originally used in Korean cuisine, but now are big with the raw vegan and low carb crowds.

How to Make this Kelp Noodle Salad

I almost didn’t share this recipe with you because technically it is raw/vegan/gluten free/paleo/grain free and that is just TOO MUCH. But you know, it’s actually really tasty, and why do the diet folks get to lay claim to fun foods?

For this kelp noodle salad, I tossed the kelp noodles with zoodles, sliced mango and a spicy peanut sauce. The sweet-tart mango is SO good with the spicy, peanut sauce, and the noodles and zoodles add great texture. There’s no cooking involved so it’s a perfect summer dish.

To make the zoodles, simply cut the zucchini into ribbons using a spiralizer. I use this one, but I love this version that spiralizes them into a cup. Looks much easier for cleanup! If you don’t have a spiralizer, a regular mandolin slicer will work too. You could probably use that on the mango too if it’s not too ripe and still has some firmness, but mind was quite soft and just turned to mush, so it was much easier to slice on my own.

Kelp Noodle Salad Recipe Adaptions

It makes a really nice light lunch salad, but I would definitely bulk it up with some baked tofu or grilled chicken. To save time, swap a bottled peanut dressing.


Watch the video: Grilled Tofu Sandwich Recipe by Manjula