Guest Post: Drenched Pad Thai Salad | Blissful and Fit
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Guest Post: Drenched Pad Thai Salad

Cooking Tool of the Month – Spiralizer

Today’s guest recipe post features a delicious salad using our Cooking Tool of the Month and is by the lovely Allyson Kramer of Manifest Vegan. MV has been one of my favorite vegan blogs since I new what a food blog was. Her recipes are creative, all gluten-free, and the photography is inspiring. 

This recipe has a few extra steps but it’s totally worth it! Now that summer is here, I don’t know about you but I’m warming up the grill any chance I get. Grilled pineapple happens to be one of my favorite foods ever and its addition to this salad is where it’s at! Such a great idea to use the spiralizer to make zucchini noodles instead of using the traditional rice noodles. Allyson you are so darn smart! This is just a perfect dish for summer! 

You should totally run now to the bookstore (or hop on over to Amazon) to get Allyson’s new cookbook Great Gluten-Free Vegan Eats. You will not be disappointed! I will post a thorough review on her new book soon! Now fire up the grill!

Drenched Pad Thai Salad

6 servings, about 2 cups (240 g) each

This dish is similar to pad Thai, but made with raw zucchini “noodles.” Even though there is no actual pasta in this salad, I find it hearty enough to serve as a meal because it contains grilled pineapple and tofu.

1 package (16 ounces, or 455 g) extra- firm tofu, well drained and pressed

2 or 3 zucchini

For Tofu Marinade:

3⁄4 cup (175 ml) pineapple juice

3 scallions, thinly sliced

2 cloves garlic, minced

3 tablespoons (45 ml) wheat-free tamari or soy sauce

1 teaspoon Chinese five-spice powder

1 teaspoon peanut oil or olive oil

1 can (15 ounces, or 420 g) pineapple slices in pineapple juice

For Salad:

1 mango, into bite-size pieces

1⁄2 cup (110 g) roasted peanuts, crushed

Chopped fresh cilantro (optional)

Favorite hot sauce (optional)

For Salad Dressing:

3⁄4 cup (180 ml) liquid from tofu marinade

2 tablespoons (30 ml) lime juice

4 heaping tablespoons (64 g) smooth peanut butter

Wheat-free tamari or soy sauce to taste

Preparation

 

Slice the pressed tofu block in half, making two rectangles about 1⁄2-inch (1.3 cm) thick, and then cut into bite-size triangles. Arrange the tofu in single layer in a medium-size baking dish.

To make the marinade: 

Whisk all the tofu marinade ingredients together and then pour the marinade over the tofu. Let marinate for at least 2 hours, flipping the tofu halfway through.

Remove the tofu from the dish, reserving the leftover marinade.

To cook the tofu, place on an electric indoor grill (or mesh grill pan placed on an outdoor grill) and cook until golden brown on both sides, 10 to 15 minutes, flipping if necessary. While grilling your tofu, also grill the pineapple rings.

To make the Zucchini Noodles: 

Remove the ends from the zucchini and peel if desired. Using a vegetable spiralizer or vegetable peeler, cut the zucchini into long noodle-like strips, chopping into shorter “noodles” if necessary, and place in a large bowl.

To make the dressing: 

Whisk together all the dressing ingredients until smooth. The dressing will be quite soupy. Add a touch more tamari to taste, if desired. Pour the dressing over the zucchini noodles and mix together until well coated, allowing the excess to remain at the bottom of the bowl.

To assemble the salad:

Divide the drenched zucchini noodles among separate bowls, also transferring some dressing to each bowl. Top with the grilled tofu, mango, grilled pineapples, crushed peanuts, cilantro, and hot sauce. Serve.

Nutritional Analysis Per serving: 430 calories; 25 g fat; 23 g protein; 35 g carbohydrate; 8 g dietary fiber; 0 mg cholesterol.

Tell us in the comments, what is your favorite thing to grill in the summer?

Allyson Kramer is the author of the cookbook Great Gluten-Free Vegan Eats and the founder, food photographer, and recipe developer behind the popular website manifestvegan.com. Allyson has become an authority on vegan and gluten-free recipe development and known for her colorful food photography and simple food styling.

Originally from Enon, Ohio, she currently resides in Philadelphia, Pennsylvania with her husband, two kids and adopted animal friends. She holds a BFA in painting and sculpture and is a self taught photographer, writer and cook.



Posted in Cooking, Lunch/Dinner Ideas, Recipes, Salads on 06/12/2012 02:35 pm
 

5 Comments

  1. This looks divine!  I'm now convinced summer has arrived 🙂

    I love to toss a head of romaine on the grill – sliced in half and flat side down for just a few minutes. I chop it and serve as a warm salad.

    Reply

  2. sounds absolutely delicious!

    Reply

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