Vietnamese Tofu, Bean & Herb Salad
Tofu, edamame, and black-eyed peas tossed with herbs in a lime dressing. A fresh, high-fiber vegan bowl.
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Join HomecookedIngredients
- 250 g Firm tofu
- 250 g Black-eyed peas
- 150 g Edamame
- 1 Carrot
- 15 g Mint
- 15 g Cilantro
- 2 Lime
- 40 g Peanuts
- 1½ tbsp Light soy sauce
- 150 g Cabbage (optional)
- 1 Thai chilies (optional)
Method
- Pan-fry the cubed tofu until golden; blanch the edamame; shred the carrot and cabbage.
- Whisk the lime, soy, and chili into a dressing.
- Toss the tofu, black-eyed peas, edamame, vegetables, and herbs in the dressing and top with peanuts.
About Vietnamese Tofu, Bean & Herb Salad
Vietnamese Tofu, Bean & Herb Salad is a Vietnamese lunch or dinner that comes together in about 25 minutes and serves 3.
Vietnamese Tofu, Bean & Herb Salad: frequently asked questions
Is Vietnamese Tofu, Bean & Herb Salad gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Vietnamese Tofu, Bean & Herb Salad take to make?
About 25 minutes start to finish, but only around 13 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Vietnamese Tofu, Bean & Herb Salad?
The core ingredients are essential, but you can leave out cabbage, thai chilies — they're optional and mainly there for extra flavor or finish.
How many servings does Vietnamese Tofu, Bean & Herb Salad make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.