This Vegan Vietnamese Salad Comes With Ginger Tofu

This Vegan Vietnamese Salad Comes With Ginger Tofu

Welcome to Everyday Vegan Food. (Formally known as Plant-Based Kindness.) I’m Roxan Forest, a Rouxbe trained plant-based chef, food photographer, and a huge foodie!

If you’re looking for a light and fresh lunch or dinner, this recipe is for you!

It’s a recipe packed with flavors, yet pretty easy to make. It’s so vibrant and fresh, I love eating dishes like this. You can’t tell from the picture because of the bowl I chose, but there’s a whole head of green leaf lettuce under there! Use any kind you like.

It’s a massive salad! Enough for two people for lunch! Vegan, gluten-free, and the dressing is super low-fat because it’s oil-free, made with just rice vinegar, coconut aminos, and coconut sugar. It’s filling, too thanks the addition of rice noodles.


Looking for more simple summer recipes? This vegan fried rice with kimchi and mushrooms is packed with flavor, but so easy to make. It’s spruced up with veggies like carrots, broccoli, and string beans, but you can opt for whatever’s in your freezer. This skillet meal is great for warmer weather since you don’t even need to turn on the oven. Save any leftover rice for meals later in the week.

This vegan tabbouleh is another great option. It swaps quinoa for the traditional couscous or bulgur and adds chickpeas for a boost of gluten-free, plant-based protein. Crisp red bell peppers, cucumber, and red onions add satisfying crunch while fresh parsley and mint add a cooling effect that’s perfect for staving off the summer heat. Have it for lunch or serve it as part of a mezze-style vegan picnic with pita, hummus, olives, banaganoush, and falafel.

For loads of veggies, try this vegan tempeh Buddha bowl. It combines tempeh marinated in a sweet and savory sauce with quinoa, chickpeas, and any vegetables of your choice, so it can be customized to any season. It’s drizzled with a bright, creamy homemade orange tahini dressing. Bonus, this is another oven-free recipe! The tempeh is cooked with the sauce right in a skillet.

This recipe was republished with permission from Everyday Vegan Food.