Asian Noodle Salad


  • 1 package (14 oz.) cubed firm tofu
  • 1/4 c. Bragg’s liquid aminos
  • 10 oz. whole grain spaghetti or soba noodles, cooked
  • 1 c. shelled edamame, fresh or frozen
  • 1/3 c. red bell peppers, thinly sliced
  • 1/3 c. shredded purple cabbage
  • 1/3 c. shredded carrots
  • 1/4 c. green onions, chopped


  • 1/4 c. peanut butter
  • 2 Tbsp. Bragg’s liquid aminos
  • 1 Tbsp. lemon juice
  • 2 tsp. honey or agave nectar
  • 2 cloves garlic, minced
  • 2 tsp. freshly grated or minced ginger
  • 1 Tbsp. toasted sesame oil
  • 1/4 c. vegetable broth, or 1/4 c. water and 1 tsp. chicken style seasoning


  1. Brown tofu and liquid aminos in non-stick skillet.
  2. Place cooked noodles into a medium mixing bowl. Add vegetables and tofu. Mix well.
  3. Place dressing ingredients into blender and blend until mixed. Pour over salad and toss.
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.