Vegan Recipes | Raw Recipes | Plant-Based Recipes | Free Recipe Book

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.

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

If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Rainbow Pad Thai Salad with Tofu Scramble

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

Add all the dressing ingredients to a jar and shake to combine.
To make the tofu scramble;
Heat the olive oil in a small frying pan and add the spring onions. Fry until soft and browning.
Add the garlic, turmeric, cumin seeds, salt and pepper. Cook a a further minute.Next add the tofu and mix everything to combine.
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.
Stir in the dressing then top with the edamame, mint, coriander and nuts.

5 Comments

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
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
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

Leave a Comment Cancel Reply

Recipe Tags: Beetroot raw spiraliser thai tofu veg

Seasonal Vegan Recipes

Get in touch

Email me

Most Popular Recipes

Sitemap

View Sitemap

Subscribe

Subscribe and receive a free download of my SuperSix recipe book.

First name

Email address *

I consent to receiving the Rebel Recipes newsletter and via email

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.