Try this delicious and satisfying Vietnamese-Inspired Noodle Salad that’s bursting with flavors and textures. This salad takes inspiration from the vibrant street food scene of Vietnam. It offers a mix of fresh herbs, tender noodles, crunchy vegetables, and a zesty dressing or Nước chấm. Whether you’re a fan of Vietnamese cuisine or simply looking for a wholesome and tasty meal, this recipe has got you covered. Follow these simple steps to create this delightful dish in your own kitchen.

Vietnamese Noodle Salad served in a cowl with the nuac cham sauce on the side - 1

Origin of Vietnamese Noodle Salad

Vietnamese noodle salad, known for its harmonious blend of flavors and refreshing textures, has a rich history that reflects the diverse culinary heritage of Vietnam. This beloved dish offers a glimpse into the country’s culinary traditions, influenced by both local ingredients and international influences.

Early Roots and Influences:

The origins of Vietnamese noodle salad can be traced back to traditional Vietnamese cuisine, which often featured a combination of fresh herbs, rice noodles, and a variety of proteins. This culinary foundation was influenced by indigenous ingredients and cooking techniques, as well as early trade interactions with neighboring countries.

French Colonial Influence:

The period of French colonial rule in Vietnam introduced new ingredients and culinary techniques that left an indelible mark on Vietnamese cuisine, including the evolution of noodle salads. The French brought elements like baguettes and pâté. This eventually led to the creation of Vietnamese-style baguette sandwiches (bánh mì) and the incorporation of French-inspired dressings in salad

Vietnamese Noodle Salad served in a cowl with the nuac cham sauce mixed in with the salad - 2

Storage Instructions:

Short-Term Storage:

If you plan to consume the Vietnamese noodle salad oon, you can assemble the bowls and keep them ready. However, it’s best to avoid exposing the salad to direct sunlight or heat.

Refrigeration: For longer storage, especially if you’re making the salad ahead of time, refrigeration is recommended. Here’s how to do it:

  1. Dressing Separation: If you plan to store the salad for an extended period, store the dressing separately to prevent the vegetables from becoming soggy.
  2. Assemble without Dressing: Assemble the salad bowls without adding the dressing. You can combine the vegetables, tofu, and noodles in the bowls.
  3. Dressing Before Serving: Just before serving, drizzle the dressing over the assembled salad bowls. Toss gently to ensure even distribution of flavors.

Note: If you’re using tofu or edamame, they might release moisture into the salad over time. Assembling without dressing helps maintain the salad’s freshness and texture.

Garnish Separation: Consider keeping the mint leaves, chopped peanuts, and cilantro/coriander separate until serving. This helps maintain the crunch and vibrant colors of the garnishes.

By following these storage guidelines, you can enjoy your Vietnamese noodle salad at its best, whether you’re enjoying it immediately or savoring it later.

Other recipes from the blog:

Spicy Chili Garlic Noodles

Gobhi Manchurian Recipe

Vietnamese Noodle Salad served in a cowl with the nuac cham sauce on the side - 3

Vietnamese Inspired Noodle Salad

Ingredients1x2x3x

Simple vegan Nước chấm (Vietnamese dipping sauce):

  • 2 cloves garlic minced
  • 1/2 lime juiced
  • 2 tablespoons rice vinegar or white vinegar
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 red chili de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha
  • 2 tbsp water

To assemble the bowls:

  • 7 ounces or 200 g dried rice vermicelli noodles
  • 1 tbsp sesame oil
  • 1 large carrot julienned
  • 1 cucumber julienned
  • 1 bell pepper julienned
  • 1 cup of cubed sautéed tofu sub with edamame
  • 6 leaves romaine lettuce finely julienned

Garnish:

  • Mint leaves
  • Grilled chopped peanuts
  • Cilantro/Coriander

Instructions

  • Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
  • Combine all the vegan Nước chấm ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
  • To assemble the salad, combine the rice noodles with some sesame oil, then add bell pepper, julienned carrots and cucumber, romaine lettuce, sautéed tofu, mint, peanuts, and cilantro.
  • Pour the vegan Nước chấm and stir well to combine and serve cold!

Nutrition

Try this 2 ingredient red lentil tofu recipe if you are looking for soy-free tofu options and spruce up your tofu game. It is made using simple kitchen ingredients – red lentils and water. You can experiment with other lentils if you wish. Once pan-fried, the lentil tofu has a delightfully crispy exterior and a tender, yet firm texture at the center.

Lentil tofu cubes on a tray, hand holding a piece of lentil tofu cube - 4

Food trends and preferences are ever-change and newer plant-based alternatives continue to emerge. Although Soy tofu is more prevalent in many parts of the country, lentil tofu is lesser known. It is commonly used by people specifically looking for soy-free or soy-alternative options due to dietary preferences or allergies.

Reasons why one might look for soy-free tofu alternatives

  1. Soy Allergies and Sensitivities: Some individuals may have soy allergies or intolerances, leading to adverse reactions like digestive issues, skin rashes, or respiratory problems.
  2. GMO Concerns: A significant portion of soybeans grown worldwide is genetically modified (GMO). If that concerns you then you cannot for organic Tofu or make your homemade soy tofu.
  3. Processing and Additives: Store-bought commercial tofu in the US may contain additives like preservatives, stabilizers, and flavor enhancers. Opting for organic or home-made tofu might be a better option in such cases.
  4. Digestive Issues: For some individuals , soy tofu may be difficult to digest.
  5. Thyroid Function: Soy contains goitrogens, which can interfere with thyroid function in individuals with iodine deficiency or thyroid disorders. However, the impact is generally minimal in individuals with a balanced diet. ( Source: Health Central )
Simple stir-fried lentil tofu with soy sauce, sriracha sauce and black sesame seeds. - 5

Simple stir-fried lentil tofu with soy sauce, sriracha sauce and black sesame seeds.

Q: What are the nutritional benefits of Lentil Tofu?

A: This tofu is a nutritious source of plant-based protein and is rich in essential nutrients such as iron, folate, potassium, and dietary fiber. It is also low in fat and cholesterol-free, making it a healthy addition to a balanced diet.

Q: How to make the tofu more umami-flavoured?

This is a beextravegant secret ingredient and you will love the texture for sure. When you blend the lentils, including 2 tsp of vegan chicken bouillon or vegetable bouillon adds a tasty savory flavor to the tofu.

Q: Can the Tofu be used as a substitute for soy tofu in recipes?

A: Yes, it can be used as a 1-to-1 substitute for soy tofu in various recipes. It can be seasoned and cooked in the same way as traditional tofu, offering a versatile alternative for those seeking a soy-free option.

Q: How do I store Lentil Tofu?

A: Lentil tofu can be stored in the refrigerator in an airtight container for up to 3-4 days. To maintain its freshness and texture, it is best to keep it covered in water or its own cooking liquid.

Q: Can Lentil Tofu be frozen?

A: Yes, lentil tofu can be frozen for longer storage. It is advisable to cut it into portions and store them in an airtight container or freezer bag. Thaw it in the refrigerator before use.

Q: How do I use Lentil Tofu in recipes?

A: Lentil tofu can be used in various Indian dishes as a substitute for soy tofu or as an innovative protein addition. It can be used in curries, stir-fries, scrambles, pakoras, and even stuffed parathas.

Beextravegants On-the-Go Recipe:

Toss tofu with some leftover peanut chutney made into a paste-like consistency and air fry them till crispy. You can now add these Peanut flavoured tofu pieces to your salads, stir-fries and noodle bowls.

Q: Can Lentil Tofu be bought?

A: Lentil tofu might be available in speciality stores or health food stores that offer plant-based alternatives. Please check your local store. It can also be made at home using simple ingredients and a blender.

Cubed red lentil tofu placed in a pan - 6

Measurements Lentil to Water Ratio

The lentil-to-water ratio in the Tofu recipe is as follows:

  • 3/4 cup (141 grams) red lentils
  • 1 and 1/2 cups (355 mL) boiling water
  • 2 cups (473 mL) room temperature water (or 1.5 cups for extra-firm texture)

The ratio of lentils to water is 1:2 in the first method (3/4 cup lentils to 1 and 1/2 cups boiling water), and it becomes 1:2.5 when you add the remaining water in the saucepan (3/4 cup lentils to 2 cups room temperature water or 1.5 cups for extra-firm texture).

For firm tofu, you can adjust the lentil-to-water ratio as follows:

  • 3/4 cup (141 grams) red lentils
  • 1 and 1/2 cups (355 mL) boiling water (for initial soaking)
  • 1 and 1/2 cups (355 mL) room temperature water (for cooking)
  • Optional: 1 teaspoon salt

How to make Lentil Tofu? (Steps and Methods)

Steps

  • Rinse and clean red lentils under cold running water. Make sure that all the dirt is removed completely.
Uncooked red lentil in a storage container - 7
  • Now mix lentils with boiling water and let them sit until they plump up and the water cools down.

Note : You could also let it soak for 4-5 hours in room-temperature water and then blend it.

  • Transfer the soaked lentils along with 2 cups of water and blend the lentil-water mixture until smooth.
Add hot boiling water to the uncooked red lentils so that it can be blended into a smooth paste - 8
  • Transfer the soaked lentils along with 2 cups of water and blend the lentil-water mixture until smooth.
  • When blending the lentils, adding 2 tsp of vegan chicken bouillon (or vegetable bouillon) adds a savoury layer of flavour to the lentil tofu. Add more water and salt (if desired)
I am taking a pinch of salt to add to the soaked red lentils - 9
  • Pour the lentil mixture into a saucepan. Cook the mixture on medium-high heat, stirring until it becomes very thick and glossy.
Pouring the soaked red lentils into a sauce pan to cook - 10
  • Transfer the mixture into a baking dish and refrigerate it for at least an hour until it firms up like tofu.
Leaving the blended and cooked red lentil into a mould to set - 11
  • Once it’s firm, you can cut it into shapes and sizes you like.
Firm cubed red lentil tofu piece being shown to the camera for a better view of the piece - 12

Storing

  1. Cool Down: Allow the lentil tofu to cool down completely before storing it. This helps prevent condensation and keeps the texture intact.
  2. Air fry or saute:
  3. Wrap or Container: Place the lentil tofu pieces in an airtight container or wrap them tightly in plastic wrap or foil. This helps to keep air out and maintain freshness.
  4. Refrigerate: Store the wrapped or containerized lentil tofu in the refrigerator. It can typically stay fresh for around 3-5 days. Make sure the temperature in your fridge is set to a safe level (below 40°F or 4°C).
  5. Consider Freezing: If you don’t plan to use the lentil tofu within a few days, you can freeze it. Place the tofu in an airtight container or freezer-safe bag. Frozen lentil tofu can last for a few months. When you’re ready to use it, thaw it in the refrigerator before cooking.
  6. Avoid Excess Moisture: Moisture can lead to spoilage or texture changes. Make sure the lentil tofu is well-wrapped to prevent excess moisture absorption.

Remember, while storing cooked lentil tofu is possible, the texture and flavor might change slightly upon reheating. Use your senses to determine if the stored lentil tofu is still safe to eat and enjoy.

Check out my other Soy-tofu recipes:

  1. Vegan Malai Kofta
  2. Tofu Bhurji
  3. Vegan Ras malai
Firm cubed red lentil tofu piece being shown to the camera for a better view of the piece - 13

Simple Home-made Lentil Tofu (Soy-free)

Ingredients1x2x3x

  • 1 cup Red lentils 150 grams
  • 1 and 1/2 cups 360 mL boiling water
  • 2 cups 480 mL room temperature water or 1.5 cups for extra-firm texture

Instructions

  • Rinse and clean red lentils under cold running water. Make sure that all the dirt is removed completely.
  • Now mix lentils with boiling water and let them sit until they plump up and the water cools down.
  • You could also let it soak for 4-5 hours in room-temperature water and then blend it.
  • Transfer the soaked lentils along with 2 cups of water and blend the lentil-water mixture until smooth.
  • When blending the lentils, adding 2 tsp of vegan chicken bouillon (or vegetable bouillon) adds a savory layer of flavor to the lentil tofu.
  • Pour the lentil mixture into a saucepan and add more water and salt (if desired)
  • Cook the mixture on medium-high heat, stirring until it becomes very thick and glossy.
  • Transfer the mixture into a baking dish and refrigerate it for at least an hour until it firms up like tofu.
  • Once it’s firm, you can cut it into shapes and sizes you like.

Nutrition

Get ready for a flavor-packed experience with Spicy Tofu Rice-Stuffed Round Zucchinis – a delightful blend of textures and flavors that will excite your palate! Here’s my recipe for stuffed zucchini made with eight-ball zucchini or round zucchini which has a spicy tofu filling and baked to perfection. Let’s get cooking!

Baked stuffed round zucchni served on a plate with corrainder and cashew cream garnish - 14

Chosen One: The right Zucchini

  1. Size: Look for round zucchini that are small to medium-sized, ideally around 3 to 4 inches in diameter. This size is suitable for stuffing and ensures even cooking.
  2. Firmness: Choose zucchini that are firm to the touch. Gently press your fingertips onto the zucchini’s skin; it should feel sturdy and not give in easily. Avoid zucchini that feels soft or mushy, as they might be overripe.
  3. Roundness: Since you’re specifically looking for round zucchini, choose ones that have a nice, even, and round shape. They should not have any irregular bumps or lumps.
  4. Stems: If the zucchini still has the stem attached, make sure it looks fresh and green. This can be a sign of its overall freshness.
two round zucchini placed on a wooden format with the stem - 15

Once you’ve selected the right round zucchini for stuffing, you can store them by:

  • Refrigeration: Keep the zucchini tightly wrapped in plastic wrap or placed in a plastic bag to retain moisture and prevent it from drying out in the refrigerator. This will help extend their shelf life for a few days.

Remember that zucchini is best when consumed as fresh as possible, so try to use them within a few days of purchase for optimal flavor and texture.

Variations of Stuffed Zucchinis around the world

  1. Mediterranean and Middle Eastern Origin: In this region, zucchini are often stuffed with a mixture of rice, protein, herbs, and spices, creating a flavorful and satisfying dish.
  2. Italian Stuffed Zucchini: In Italian cuisine, stuffed zucchini are typically stuffed with a mixture of breadcrumbs, Parmesan cheese, herbs like parsley and basil, garlic, and sometimes minced protein like soy mince or vegan sausage.
  3. Turkish Stuffed Zucchini: In Turkey, stuffed zucchini involves stuffing various vegetables, including eggplant, and bell peppers, with a mixture of rice, protein, spices, and fresh herbs.
  4. Greek Stuffed Zucchini: In Greek cuisine, Zucchini or other vegetables are stuffed with a mixture of rice, tomatoes, and herbs,.
  5. Eastern European Variations: In Eastern European cuisines, you can find variations of stuffed zucchini, often using a combination of rice, protein, and vegetables as the stuffing.

You can make the above recipes and for the protein use my plant-based Chorizos .

Top shot of the Baked stuffed round zucchni served on a plate with corrainder and cashew cream garnish - 16

Stuffed Zucchini: Ingredient List and Substitutes

Ingredients

Vegetables:

  • Round zucchini
  • Red chili peppers
  • Tomatoes
  • Garlic cloves
  • Ginger

Proteins:

  • Firm tofu

Grains:

  • Rice

Cooking Oil:

  • Vegetable oil

Spices (Ground):

  • Ground cumin
  • Ground coriander
  • Red chili powder
  • Garam masala
  • Turmeric

Spices (Whole):

  • Cumin seeds

Cashew Cream:

  • Cashew
  • Rice flour
  • Nutritional yeast
  • Salt

Substitutes

  • Zucchini : You can substitute with other types of squash, such as yellow squash or pattypan squash.
  • Vegetable Oil : Any cooking oil like canola, sunflower, or olive oil can be used as a substitute.
  • Tofu: Tempeh, seitan, or even lentil tofu can be used as alternative to tofu.
  • Red Chili Peppers : Depending on your spice level preference, you can use any chili pepper.
  • Rice : Brown rice, quinoa, or couscous can be used instead of rice.
  • Tomatoes : You can use canned tomatoes or tomato sauce if fresh tomatoes aren’t available.
  • Cumin Seeds : Coarsely ground cumin can be used in place of cumin seeds.
  • Garlic : Garlic powder or garlic paste can be used instead of minced garlic.
  • Ginger : Minced ginger can be substituted for ground ginger.
  • Vegetable oil: Canola oil or sunflower oil would be suitable alternatives to vegetable oil.

For the Ground Spices:

  • Ground Coriander : If you have whole coriander seeds, you can grind them into powder.
  • Red Chili Powder : Kashmiri Red chilli powder goes well.
  • Garam Masala : You can use store-bought and make it yourself at home.

For the Cashew Cream:

  • Cashew : If you don’t have cashews, you can use blanched almonds or macadamia nuts for a similar creamy texture.
  • Rice Flour : Tapioca flour, cornstarch, or potato starch can be used instead of rice flour.
  • Nutritional Yeast : You can omit it or use a vegan cheese alternative.

How to make Stuffed Zucchini: steps and method

Prepare the Zucchini

  • Cut the tops off the zucchinis and scoop out the centers to create hollow shells.
Pointing the round zucchini towards the camera for a better view - 17

Keep the scooped-out zucchini flesh for later use.

Top shot of a hollowed out medium sized round zucchini - 18

Zucchini filling or stuffing

  • In a pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
Pouring vegetable oil through an oil bottle into a heated iron skillet - 19
  • Add the minced garlic and diced red bell pepper. Sauté for another 2-3 minutes until the pepper softens.
I am throwing in a blob of minced garlic into the skillet - 20
  • Crumble the firm tofu into the pan and cook for 3-4 minutes, allowing the tofu to absorb the flavors.
Grating a block of firm tofu using a grating equipment - 21
  • Add the chili powder, cumin powder, paprika, salt, and pepper. Stir well to coat the tofu mixture with the spices.
Ground spices placed on a plate and I am showing that plate to the camera right before I add it to the skillet - 22
  • Add the cooked brown rice and the scooped-out zucchini flesh. Mix everything together and cook for an additional 2-3 minutes. Adjust seasoning if needed.
Pouring in the zucchini flesh into the spices and onion mix - 23
  1. Stuff and Bake:
  • Place the hollowed zucchini shells in a baking dish. Garnish the mixture with chopped corriander. Spoon the tofu rice mixture into each zucchini shell, pressing down gently to pack the filling.
Garnishing the cooked veggies and rice with chopped cilantro - 24
  • Drizzle the cashew cream over the stuffed zucchini.
Side shot of the vegetable rice mix being scooped into hollowed out zucchini - 25
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender when pierced with a fork.
  • Remove the foil and bake for an additional 5 minutes to lightly brown the tops. Garnish with fresh chopped cilantro and serve with lime wedges for a zesty kick.
Slicing the baked zucchini boats using a sharp knife - 26

4. Storing the stuffed Zucchini

Refrigerating : If you plan to use the baked zucchini within a few days, store them in an airtight container in the refrigerator. Place a sheet of parchment paper or wax paper between layers to prevent them from sticking together.

Freezing : If you have a large batch of baked zucchinis or want to preserve them for an extended period, freezing is a great option. When you’re ready to use frozen baked zucchinis, remove them from the freezer and let them thaw in the refrigerator or at room temperature. Reheating them in the oven or microwave will help restore their texture. If the zucchinis have become slightly mushy after freezing, reheating them in the oven at a moderate temperature (around 350°F or 175°C) for a short time can help crisp them up before serving.

A slice of the Baked stuffed round zucchni served on a plate with corrainder and cashew cream garnish - 27

And there you have it. Simple yet decadent, stuffed zucchini with flavoured tofu and rice filling. This spicy tofu rice-stuffed round zucchini makes a delicious and satisfying main dish. Serve them warm as a standout meal that’s bursting with flavor.

Check out my other recipes here:

  • Stuffed Okra or Bharwa Bhindi
  • Mooli Paratha or Radish stuffed flatbread
  • Aloo Paratha or Potato filling stuffed flatbread
A slice of the Baked stuffed round zucchni served on a plate with corrainder and cashew cream garnish - 28

Spicy Tofu Rice-Stuffed Round Zucchinis

Ingredients1x2x3x

  • 2 medium-sized round zucchini
  • 1 tbsp vegetable oil
  • 1 block of extra firm tofu 400 g 0.8 lb
  • 2 red chili peppers
  • 2 cups of cooked rice
  • 2-3 tomatoes
  • 1 tsp cumin seeds
  • 3-4 cloves of garlic minced
  • 1- inch ginger minced

Ground Spices

  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp red chili powder
  • 2 tsp Garam masala
  • 1/2 tsp ground turmeric

Instructions

Prepare the Zucchinis:

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the zucchinis and scoop out the centers to create hollow shells.
  • Chop up and keep the scooped-out zucchini flesh for the filling.

Prepare the Filling:

  • In a pan, heat 1 tablespoon of olive oil over medium heat.
  • Add the chopped onion and sauté until translucent.
  • Add the minced garlic and diced red red chili pepper. Sauté for another 2-3 minutes until the pepper softens.
  • Add the ground spices. Cumin, coriander, turmeric, red chili powder, Garam masala and stir for 30 seconds.
  • Grate or crumble the firm tofu into the pan and cook for 3-4 minutes, allowing the tofu to absorb the flavors.
  • Add the tomatoes and zucchini flesh cook that down. Once the tomatoes blend into the mix, add the cooked rice.
  • Mix everything together and cook until most of the water has evaporated and you get a relatively thick filling to work with.
  • Let the filling cool down

Stuffing the Zucchini

  • Place the hollowed zucchini shells in a baking dish. Season the insides with salt and pepper and bake for 10 minutes
  • Seasoning and baking will help draw out excess moisture. Take the zucchini’s out carefully and discard the water inside.
  • Place it back onto the baking dish.
  • Spoon the tofu rice mixture into each zucchini shell, pressing down gently to pack the filling.
  • Blend the cashew cream mixture until smooth. Add a few tbsp of that on top.

Bake:

  • Bake for about 35-40 minutes or until the cashew cream looks golden brown!
  • Remove and garnish with fresh chopped cilantro and serve with lime wedges for a zesty kick.

Nutrition

Vietnamese Noodle Salad served in a cowl with the nuac cham sauce on the side - 29

Vietnamese Inspired Noodle Salad

Ingredients1x2x3x

Simple vegan Nước chấm (Vietnamese dipping sauce):

  • 2 cloves garlic minced
  • 1/2 lime juiced
  • 2 tablespoons rice vinegar or white vinegar
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 red chili de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha
  • 2 tbsp water

To assemble the bowls:

  • 7 ounces or 200 g dried rice vermicelli noodles
  • 1 tbsp sesame oil
  • 1 large carrot julienned
  • 1 cucumber julienned
  • 1 bell pepper julienned
  • 1 cup of cubed sautéed tofu sub with edamame
  • 6 leaves romaine lettuce finely julienned

Garnish:

  • Mint leaves
  • Grilled chopped peanuts
  • Cilantro/Coriander

Instructions

  • Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
  • Combine all the vegan Nước chấm ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
  • To assemble the salad, combine the rice noodles with some sesame oil, then add bell pepper, julienned carrots and cucumber, romaine lettuce, sautéed tofu, mint, peanuts, and cilantro.
  • Pour the vegan Nước chấm and stir well to combine and serve cold!

Nutrition