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Rainbow Pad Thai Salad with Tofu Scramble

May 1, 2016 / Niki / 5 Comments

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.

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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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Info

 

  2 servings
  20 minutes preparation time
  10 minutes cook time

Ingredients

  • 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

Directions

  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.

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5 Comments

  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!

    Reply
    • 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 ????

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

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

    Reply
    • Niki on May 5, 2016 at 6:51 am

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

      Reply
  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 […]

    Reply

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Recipe Tags: Beetroot raw spiraliser thai tofu veg

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