Dive into the vibrant flavors of this Roasted Tofu and Mushroom Vermicelli Salad! It’s a gluten-free delight that’s quick to prepare and bursting with refreshing tastes and crunchy textures. Perfect for a light lunch or dinner, this salad combines roasted tofu, fresh mushrooms, and aromatic herbs with a zesty dressing. Get ready to impress your taste buds with this simple yet delicious Asian-inspired dish!
The Journey
Creating my Tofu and Mushroom Vermicelli Salad was a delightful journey inspired by a spontaneous summer picnic. It was one of those perfect sunny days when the idea of a light, refreshing meal sounded like bliss. I wanted something easy to prepare yet bursting with fresh flavors, and that’s when I remembered a fantastic vermicelli salad I had tried at a local Asian restaurant.
Determined to recreate that experience, I began with a mental inventory of my pantry and fridge. I spotted some dried rice vermicelli and tofu, which I knew would form the perfect base for my salad. Next, I rummaged through the vegetable drawer and found a fresh cucumber, red onion, and a bundle of herbs – mint, basil, and cilantro. The thought of combining these crisp, vibrant ingredients was exciting.
Mushrooms, Tamari, and Putting it All Together
The mushrooms were a last-minute addition. I had some dried healthy black fungus mushrooms, a gift from a friend who had recently traveled to Asia. I decided to soak them, adding a unique texture and earthy flavor to the dish. I also grabbed some oyster mushrooms to add to the mix for extra depth.
The dressing was inspired by a classic Thai flavor profile, with a twist of my own. I mixed coconut sugar, lime juice, tamari, garlic, chili oil, and fresh cilantro, blending it all with extra virgin olive oil for a smooth, zesty dressing. It had just the right balance of sweet, sour, and spicy, perfect for tying the whole Tofu and Mushroom Vermicelli Salad together.
With everything prepped and ready, I tossed the rice noodles with the tofu, mushrooms, crisp veggies, and fresh herbs, drizzling the dressing over the top. A sprinkle of toasted sesame seeds added a final touch of nuttiness. As I packed the salad into containers for the picnic, I couldn’t help but sneak a taste. It was everything I had hoped for – light, refreshing, and bursting with flavor.
That day at the park, the Tofu and Mushroom Vermicelli Salad was a hit. It was the perfect dish for a warm day, easy to transport, and even easier to enjoy. Creating this salad reminded me of how simple ingredients can come together to create something truly special.
Chef’s Notes – Roasted Tofu and Mushroom Vermicelli Salad
- Make sure not to overcook the rice vermicelli noodles. They should be tender but firm to the bite. After soaking, rinse them under cold water to stop the cooking process and prevent them from becoming mushy.
- Use fresh herbs for the best flavor. If fresh herbs are not available, dried herbs can be used, but the flavor will be less vibrant.
- For extra texture, consider adding a handful of crushed peanuts, cashews, or toasted sesame seeds just before serving.
- This Tofu and Mushroom Vermicelli Salad pairs well with a side of fresh spring rolls, miso soup, or a light vegetable stir-fry for a complete meal.
- Feel free to add or substitute other vegetables based on what’s in season or your personal preference. Bell peppers, carrots, and snap peas can add color and crunch.
Tofu and Mushroom Vermicelli Salad
Dive into the vibrant flavors of this Tofu and Mushroom Vermicelli Salad! It’s a gluten-free delight that’s quick to prepare and bursting with refreshing tastes and crunchy textures. Perfect for a light lunch or dinner, this salad combines roasted tofu, fresh mushrooms, and aromatic herbs with a zesty dressing. Get ready to impress your taste buds with this simple yet delicious Asian-inspired dish!
4
servings20
minutes2
minutes250
kcal15
minutes37
minutesKeep the screen of your device on
Ingredients
- Main Ingredients
1/4 cup dried black fungus mushrooms
6 cups boiling water
5 ounces dried rice noodles
6 ounces baked tofu (see note)
3/4 cup fresh oyster mushrooms
1 medium red onion, thinly sliced
1 small cucumber, thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
2 tsp toasted sesame seeds (white or black)
- Dressing
2 tbsp coconut sugar
1/4 cup freshly squeezed lime juice
2 tbsp tamari (gluten-free soy sauce)
1 clove garlic
1/2 tbsp chili oil
1/4 cup fresh cilantro leaves
2 tbsp extra virgin olive oil
1/2 tsp sea salt
- Alternative Ingredients:
Black Fungus Mushrooms: Substitute with shiitake mushrooms.
Rice Noodles: Substitute with glass noodles.
Baked Tofu: Substitute with tempeh or chickpeas for a different protein source.
Coconut Sugar: Substitute with brown sugar or honey not vegan.
Tamari: Substitute with regular soy sauce if gluten is not an issue.
Directions
- Soak Mushrooms – In a large bowl, soak the dried black fungus mushrooms in hot water for about 15 minutes until they soften. Drain and pat dry with a paper towel.
- Prepare Vermicelli – Bring water to a boil in a saucepan. Remove from heat and immerse the rice noodles in the hot water. Stir briefly and cover with a lid. Let it sit for 2-3 minutes until tender but not mushy. Drain and rinse under cold water to halt further cooking. Transfer to a salad spinner to remove excess water and let air-dry for 10-15 minutes.
- Chop Ingredients – While the noodles dry, cut the tofu into bite-sized pieces. Slice the oyster mushrooms, red onion, and cucumber as desired. Coarsely chop the mint, basil, and cilantro leaves.
- Make Dressing – Combine all dressing ingredients in a food processor and blend until smooth.
- Assemble Salad – In a large mixing bowl, gently toss together the rice noodles, tofu, mushrooms, red onion, cucumber, and herbs. Drizzle with the dressing and sprinkle with toasted sesame seeds.
- Serve – Serve immediately for the freshest taste.
Equipment
- chef’s knife
- cutting board
- food processor
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 35g
- Protein: 10g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 300mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 8mg
- Iron: 15mg
Tofu and Mushroom Vermicelli Salad
Cooks in 37 minutesDifficulty: EasyDive into the vibrant flavors of this Tofu and Mushroom Vermicelli Salad! It’s a gluten-free delight that’s quick to prepare and bursting with refreshing tastes and crunchy textures. Perfect for a light lunch or dinner, this salad combines roasted tofu, fresh mushrooms, and aromatic herbs with a zesty dressing. Get ready to impress your taste buds with this simple yet delicious Asian-inspired dish!
FAQs – Roasted Tofu and Mushroom Vermicelli Salad
Can I use other types of noodles in this salad?
Yes, you can substitute rice vermicelli with glass noodles, soba noodles, or even spiralized vegetable noodles like zucchini or carrot for a lower-carb option.
How long can I store the Tofu and Mushroom Vermicelli Salad, and what’s the best way to keep it fresh?
This salad is best served fresh. If you need to store it, keep the components (noodles, vegetables, and dressing) separate and combine just before serving. Stored separately, they can last up to 2 days in the refrigerator.
Can I make the dressing ahead of time?
Yes, you can prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. Shake or stir well before using.
