Name: Crispy Ramen and Tofu Salad
Prep time: 20 s
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Cholesterol,Weight loss,Fibre-rich,Vegan,Vegetarian
Ingredients: Vegetables; Tofu and soy; Crispy Noodles 2 blocks of dry ramen noodles (without the seasoning packets) 30 ml (2 tbsp) sesame seeds Tofu 5 ml (1 tsp) sesame oil 1 block firm plain tofu; patted dry and cut into cubes Dressing 125 ml (1/3 cup) tahini The juice of 2 limes (or 60 ml / ¼ cup) 15 ml (1 tbsp) fresh ginger; grated 15 ml (1 tbsp) maple syrup 15 ml (1 tbsp) reduced-sodium soy sauce 2 garlic cloves (2 tsp / 10 ml); finely chopped 60 ml (¼ cup) water Salad 2 L (8 cups) fresh spinach; chopped or other greens 3 Lebanese cucumbers; cut into half-moons 2 large carrots; grated 1 red bell pepper; diced 375 ml (1 ½ cups) shelled edamame 1 bunch fresh mint; finely chopped Green onions; sliced; to taste

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Salade de tofu et nouilles croustillantes ÉquipeNutrition TeamNutrition

What could be more comforting than a good bowl of ramen? This salad revisits ramen noodle blocks in an original and flavorful way, no matter the season. The contrast between oven-baked crispy ramen and the creamy tahini-lime dressing is simply irresistible. Why do dietitians love it? Because it checks all the boxes: satisfying plant-based protein, healthy fats from tahini, and a beautiful variety of vegetables rich in vitamins and antioxidants.

Preparation 20 min

Cooking 10 min

Servings 4

Nutrition Facts (per serving)

Calories 460

Fat 23

Carbohydrates 39

Fibre 10

Protein 25

Sodium 585

Ingredients

Crispy Noodles

2 blocks of dry ramen noodles (without the seasoning packets)
30 ml (2 tbsp) sesame seeds

Tofu

5 ml (1 tsp) sesame oil
1 block firm plain tofu, patted dry and cut into cubes

Dressing

125 ml (1/3 cup) tahini
The juice of 2 limes (or 60 ml / ¼ cup)
15 ml (1 tbsp) fresh ginger, grated
15 ml (1 tbsp) maple syrup
15 ml (1 tbsp) reduced-sodium soy sauce
2 garlic cloves (2 tsp / 10 ml), finely chopped
60 ml (¼ cup) water

Salad

2 L (8 cups) fresh spinach, chopped or other greens
3 Lebanese cucumbers, cut into half-moons
2 large carrots, grated
1 red bell pepper, diced
375 ml (1 ½ cups) shelled edamame
1 bunch fresh mint, finely chopped
Green onions, sliced, to taste

Preparation

Preheat the oven to 375 °F (190 °C).
Break the ramen noodles onto a baking sheet, add the sesame seeds and bake for 5 to 8 minutes, until golden.
In a non-stick skillet, heat the sesame oil over medium-high heat and cook the tofu cubes for 8 to 10 minutes, until nicely golden.
In a bowl, mix the tahini, lime juice, garlic, ginger, maple syrup and soy sauce. Add the water gradually until a smooth and creamy dressing forms.
In a large salad bowl, combine the spinach, cucumbers, carrots, bell pepper, edamame and mint. Divide the salad into 4 bowls.
Top with the warm tofu and crispy noodles. Drizzle with dressing and garnish with green onions, if desired.