I don’t know about you, but I consider ramen a primary cheap-eats food group, and this take on it has major protein and flavor punch. Keep some ramen noodles on hand for quick and easy salads like this one. Thanks to bagged slaw mix and baked marinated tofu (both found in most supermarkets), it only takes minutes to assemble. Reprinted from The Book of Veganish by Kathy Freston & Rachel Cohn ©2016, by arrangement with Pam Krauss Books, a member of Penguin Group U.S., a Penguin Random House Company.
- 3-ounce package ramen noodles, broken up into 1-inch pieces (seasoning packet discarded)
- ⅓ cup peanut butter
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons rice vinegar
- 1 tablespoon tamari soy sauce
- ½ teaspoon sugar
- 8-ounce bag cabbage slaw
- 8 ounces baked marinated tofu, diced
- ¼ cup toasted slivered almonds
- Place the noodles in a small saucepan of boiling water. Reduce the heat to low and cook until just tender, about 2 minutes. Drain and rinse with cold water, then drain again. Set aside.
- In a large bowl, combine the peanut butter, garlic, ginger, vinegar, tamari, sugar, and ⅓ cup water. Whisk the dressing until smooth and well blended.
- Add the cooked noodles, slaw, tofu, and almonds to the dressing and toss well to combine. Serve at once.
- Here are more tasty Asian Noodles recipes.
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