Energizing Vietnamese Vegetarian Dinner
This recipe is a vegetarian Vietnamese dinner option that's easy to prepare and packed with energy-boosting ingredients. It combines fresh vegetables, noodles, and tofu for a balanced and nutritious meal.
Allergens
N/A (Excludes common allergens)
Ingredients
- 1/2 cup vermicelli rice noodles
- 4 oz extra
- firm tofu, sliced into thin triangles
- 1 cup mixed fresh greens (spinach, lettuce, kale)
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 tbsp roasted peanuts, chopped
- 1 lime, cut into wedges
Instructions
- Cook the vermicelli rice noodles according to package instructions, then rinse under cold water and drain well. Set aside.
- In a large bowl, combine the mixed greens, carrots, cucumber, cilantro, and green onions. Toss with a light dressing made from the juice of one lime, 1 tbsp rice vinegar, and 1 tsp honey.
- Arrange cooked vermicelli noodles in a bowl or on a plate. Top with the dressed salad mixture.
- Place sliced tofu on top of the salad and sprinkle with roasted peanuts. Serve with lime wedges on the side.
Chef’s Insight
Use fresh, organic ingredients whenever possible for maximum nutritional benefits.
Notes
Feel free to add additional protein such as grilled shrimp or chicken for a non-vegetarian option.