Recipe | Vietnamese Veggie and Rice Noodle Salad

Ingredients

4 large carrots, grated
1 small daikon radish, peeled and grated
1 English cucumber, thinly sliced
1/4 cup rice vinegar
1 tablespoon sugar Salt and freshly ground black pepper
2 avocados, halved and pitted 1 1-in. piece ginger, minced
1 tablespoon fresh lime juice
1 clove garlic
1 tablespoon coconut oil
1 16-oz. package extra-firm tofu, drained and cubed
8 ounces brown rice noodles 2 cups mung bean sprouts
1/2 cup chopped cilantro Unsalted peanuts, for garnish Sriracha, for garnish (optional)

How to Make It

Step 1
Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour.

Step 2
Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid.

Step 3
Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool.

Step 4
Prepare rice noodles according to package directions. Drain and rinse.

Step 5
Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve.

Recipes from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life.