Vegan Drenched Pad Thai Salad with Zoodles from The Little Vegan Cookbook
I love Allyson's recipes and this perfect summer recipe is originally from her book, Great Gluten-free Vegan Eats. This salad is similar to pad Thai, but made with raw zucchini “noodles.” It’s hearty enough to serve as a meal because it contains grilled pineapple and tofu.
Author Allyson Kramer
1package16 ounces, or 455 g extra- firm tofu, well drained and pressed
FOR THE TOFU MARINADE:
¾cup175 ml pineapple juice
3tablespoons45 ml wheat-free tamari (or soy sauce)
1teaspoonChinese five-spice powder
1teaspoonpeanut oilor olive oil
1can15 ounces, or 420 g pineapple slices in pineapple juice
FOR THE ZUCCHINI NOODLES:
2or 3 zucchini
FOR THE SALAD DRESSING:
¾cup180 ml liquid from tofu marinade
2tablespoons30 ml lime juice
4heaping tablespoons64 g smooth peanut butter
Wheat-free tamari or soy sauceto taste
FOR THE SALAD:
1mangocut into bite-size pieces
½cup110 g roasted peanuts, crushed
Chopped fresh cilantrooptional
Halve the tofu, making two rectangles about ½-inch (1.3 cm) thick. Cut them into bite-size triangles.
In a medium baking dish, arrange the tofu in a single layer.
To make the marinade: In a bowl, whisk all of ingredients together. Pour the marinade over the tofu. Marinate for at least 2 hours, flipping the tofu halfway through. Remove the tofu from the dish, reserving the leftover marinade.
Grill the tofu and the pineapple rings on an electric indoor grill (or a mesh grill pan placed on an outdoor grill) for 10 to 15 minutes, or until golden brown on both sides, flipping if necessary.
To make the zucchini noodles: Remove the ends from the zucchini and peel if desired. Using a vegetable spiralizer or vegetable peeler, cut the zucchini into long noodle-like strips, chopping into shorter “noodles” if necessary, and place in a large bowl.
To make the dressing: In a bowl, whisk all of the dressing ingredients until smooth. (The dressing will be quite soupy.) Add more tamari to taste, if desired. Pour the dressing over the zucchini noodles and mix together until well coated, allowing the excess to remain at the bottom of the bowl.
Vegan Drenched Pad Thai Salad with Zoodles from The Little Vegan Cookbook https://healthyslowcooking.com/vegan-drenched-pad-thai-salad-with-zoodles-from-the-little-vegan-cookbook/