Monday, September 12, 2011

Tofu Noodle Salad

Tofu noodles from Phoenix Bean are just great. Made fresh shortly before we bought them at the Farmer's Market, they make a great snack food right out of the bag and can be used in almost any way that noodle pastas are. We decided to make a salad out of them.


The noodles are fairly long, so we cut them up into manageable lengths before using them. One package was enough to make our salad, and we also chopped up a cucumber, tomato, and a bunch of mushrooms. We went ahead and shredded a golden beet to add some sweetness to the mix.

To balance that out, our dressing was an eighth of a cup of olive oil and an eighth of a cup of spicy vinegar, handcrafted by Ruby Sara. The vinegar was really amazing, infused with ginger root, turmeric, and cayenne pepper. Into the dressing base we added crumbled goat cheese and mixed the whole concoction together until it was nice and creamy.

When we were ready to eat our salad we drizzled it with the dressing we'd made, tossed it all together with a little sea salt, and topped the whole thing with crumbled sweet potato tortilla chips for some added crunch and texture.

The Results

Our tofu noodle salad turned out spectacularly, with a spicy southwestern tang to it. The noodles were tender and moist, and the handcrafted vinegar made for an excellent dressing. None of the ingredients were very expensive or hard to acquire, and the results were decadent bordering on guilt — I can't help but think that I'm not well off enough to eat so well!