Rainbow Pad Thai Salad with Tofu Scramble

I’ve been meaning to write up this super fresh recipe for pad Thai salad with tofu scramble for ages now – where does time go?? I was in the process of deleting some of the thousands of photos on my iPad (I hate deleting even them though I know they’re backed up) and came across some pics I’d taken a few weeks ago for this delicious and unbelievably healthy pad Thai salad.
I absolutely love Thai flavours, I can’t say this is completely authentic but I think it captures the key flavours. And I love the colour, texture and contrast of the crisp veg, soft and creamy tofu, edamame and of course crunchy peanuts and cashews.

This recipe has quite a long list of ingredients but don’t be put off its really quick and easy to make and its so deliciously healthy and nourishing with all the amazingly colourful veg; green, orange, purple etc… like eating a rainbow.



I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  2 servings
  20 minutes preparation time
  10 minutes cook time


  • Dressing ingredients;
  • 3 tbsp sesame oil
  • 2 rice wine vinegar
  • 1tbsp tamari
  • Knob ginger
  • Handful coriander
  • 1/2 tsp chilli flakes
  • Veg;
  • 2 carrots
  • 1 beetroot
  • 1 courgette
  • 1 tsp sesame oil
  • Tofu scramble;
  • 2 garlic cloves sliced
  • Knob grated ginger
  • Chilli flakes
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 pack organic silken tofu
  • 1 tsp tamari
  • Squeeze lemon juice
  • 1/2 tsp Himalayan salt
  • Black pepper
  • Toppings;
  • 1 cup edamame – defrosted by running them under hot water
  • Handful mint
  • Handful coriander
  • Peanuts and cashews


  1. Add all the dressing ingredients to a jar and shake to combine.
    To make the tofu scramble;
  2. Heat the olive oil in a small frying pan and add the spring onions. Fry until soft and browning.
  3. Add the garlic, turmeric, cumin seeds, salt and pepper. Cook a a further minute.Next  add the tofu and mix everything to combine.
  4. Finally add the tamari, chili flakes, any further salt and pepper if you think it needs it and a squeeze of lemon juice.Spiralize  the veggies and the add the sesame oil to a large frying pan. Heat to a medium heat then add in the veg. Sautée for a few minutes to soften the transfer to two large bowls.
  5. Stir in the dressing then top with the edamame, mint, coriander and nuts.


  1. Cassie on May 2, 2016 at 4:05 am

    This looks absolutely delicious!! I used to love pad thai but it was just way too heavy and too saucy at restaurants. Your take looks so fresh and delicious to perfection. I love the idea of combining the salad with a tofu scramble!

    • Niki on May 2, 2016 at 7:37 am

      Hi Cassie
      Thank you so much. I’m so glad you like it – it really is a super healthy version!
      Love, Niki ????

  2. Emmie on May 2, 2016 at 9:16 am

    Looks so pretty and delicious and makes me want a spiralizer…

    • Niki on May 5, 2016 at 6:51 am

      Thank you so much Emmie!
      Love Niki ????????

  3. 15 Hearty Vegan Salads that Will Fill You Up! on March 14, 2017 at 8:36 pm

    […] Rainbow Pad Thai Salad with Tofu Scramble – Rebel Recipes […]

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