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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.

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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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 […]

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Recipe Tags: Beetroot raw spiraliser thai tofu veg

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