Grilled Tofu Madras Noodle Salad
Mix in a little India
Difficulty
Heat Level
Servings
4
These energy packed bowls will have you feeling great and the smoky BBQ flavour infused into each vegetable will have you craving more.
This recipe uses
Ingredients
- 3 Tbsp Patak’s Madras Curry Paste
- 3 Tbsp vegetable oil
- 2 Tbsp rice wine vinegar
- 1 Tbsp lemon juice
- 1 clove garlic, minced
- 1 ½ tsp Dijon mustard
- 1 ½ tsp honey
To make the Madras Vinaigrette
- In a medium bowl, whisk together all 7 ingredients. Set aside.
Ingredients
- 250g rice noodles
- 275g extra firm tofu, sliced ½” thick
- 1 red chili pepper, halved and seeded
- 1 red onion, thickly sliced
- 1 zucchini, halved lengthwise
- 2 Tbsp olive oil
- salt and pepper to taste
- 2 Tbsp chives, chopped
To make the Noodles
- Cook rice noodles according to package directions, drain and rinse in cold water until chilled. Transfer to large bowl.
- Heat grill to medium-high and grease grate well. Brush tofu, red chilli pepper, onion, and zucchini with oil, then sprinkle with salt and pepper.
- Grill Tofu and vegetables for 3-4 minutes per side, until grill marks appear on tofu and vegetables are tender-crisp.
- Chop tofu and vegetables into bite size pieces, then add to noodles. Drizzle vinaigrette over noodles, then toss to coat and combine. Top with chives to serve.
Notes
For a less intense heat, replace the Madras Curry Paste with Mild Curry Paste, or top each bowl with a dollop of Greek yogurt (keep in mind that with yogurt the recipe will no longer be vegan). Gluten-free; vegan.
