Nourishing Tri-Color Vegetable Tofu Noodle Salad
Mediterranean-Inspired Tofu Noodle Salad with Olive Oil Dressing: A Vegan Diet Meal
Fall in love with the incredibly delicious Mediterranean salad dressing! Its amazing flavor, which my husband and even our 24-month-old child adore, made me curious about marinating ingredients like zucchini and king oyster mushrooms from the fridge. This Mediterranean salad is a testament to how a few changes in toppings can create entirely new dishes. It’s perfect as a satisfying breakfast, a refreshing pick-me-up, or an elegant option for entertaining guests.
Salad Ingredients- Tofu noodles 100g
- Cherry tomatoes 10 pcs
- Garlic 7 cloves
- Zucchini 1/3
- King oyster mushrooms 1 pc
- Red onion 1/3 (soaked in water to remove pungency)
- Nuts 1 handful
- Marinated black olives 1 handful
- Olive oil 200ml (for marinating and sautéing)
- Salt to taste
- Pepper to taste
Dressing Ingredients- Soy sauce 2 Tbsp
- Honey 1 Tbsp
- Olive oil 5 Tbsp
- Minced garlic 1 tsp
- Sesame oil 2 Tbsp
- Scallions 1 handful (finely chopped)
- Soy sauce 2 Tbsp
- Honey 1 Tbsp
- Olive oil 5 Tbsp
- Minced garlic 1 tsp
- Sesame oil 2 Tbsp
- Scallions 1 handful (finely chopped)
Cooking Instructions
Step 1
To ensure the best flavor, marinate the ingredients the night before. First, halve the cherry tomatoes and toss them with olive oil, salt, and pepper. Remove the stems from the garlic cloves, slice them thinly, and marinate with olive oil, salt, and pepper. Cut the zucchini into thirds or slice thinly, then marinate with olive oil, salt, and pepper. Slice the king oyster mushrooms in half lengthwise, then into thin slices, and marinate with olive oil, salt, and pepper. Finally, toss the nuts with a little olive oil, salt, and pepper for added flavor.
Step 2
The next day, soak the red onion in water for about 10 minutes to mellow its sharpness. Take out the pre-marinated cherry tomatoes, garlic, king oyster mushrooms, zucchini, and nuts, and prepare them for cooking.
Step 3
Heat a pan over medium-low heat and sauté the garlic until fragrant. Once the garlic is lightly cooked, add the cherry tomatoes and sauté together. This combination will create a delicious base with the aromatic garlic and sweet tomatoes.
Step 4
When the cherry tomatoes start to break down, add the marinated king oyster mushrooms, zucchini, and nuts. Let everything simmer in the olive oil, tinged red from the tomatoes, for about 2 minutes, then turn off the heat. It’s important to cook the vegetables just enough to retain their fresh flavors and textures.
Step 5
Separate the mini romaine leaves and rinse them thoroughly under cold running water. Gently pat them dry.
Step 6
Blanch the tofu noodles briefly in boiling water, then rinse under cold water and drain well. This step helps to remove any residual alkaline taste, resulting in a softer and cleaner flavor.
Step 7
Arrange the washed mini romaine leaves attractively on a serving plate. Then, artfully place the sautéed cherry tomatoes, garlic, mushrooms, zucchini, and nuts coated in flavorful olive oil on top of the greens. The vibrant colors are sure to whet your appetite.
Step 8
Now, let’s prepare the delicious dressing. In a small bowl, combine the soy sauce, honey, olive oil, minced garlic, and sesame oil. Whisk until well blended. Finally, stir in the finely chopped scallions for an extra aromatic touch. Pour the finished dressing evenly over the salad.
Step 9
Add the marinated black olives as a topping for an even more visually appealing and delicious salad. This salad is a perfectly balanced meal, rich in carbohydrates, protein, and healthy fats.
Step 10
If you have any leftover ingredients or olive oil dressing, try mixing them with warm brown rice or barley rice. You’ll quickly create a delightful oil risotto-style dish. While the salad is satisfying on its own, enjoying it with rice makes for an even more fulfilling meal.
