The cookbook author transforms leftover noodles into a chunky vegan salad that can be served cold or fresh out of the pan
* Check out more Alice Zaslavsky recipes
Sticky, sweet, textural, meaty and it just happens to be vegan, this bowl is gloriously glistening with eggplant that’s fried until it yields to silky strips, sponging up the sticky teriyaki sauce. Speaking of sponges, that’s exactly what tofu puffs are – and they get even juicier in the salad dressing overnight.
I’d better address the eggplant in the room: this is on the edge of what a “salad” can be according to my new definition (at least a few things in a bowl, well-dressed). If you’re looking at it and thinking “Isn’t this just cold noodles?” The answer is … yes! I hope this gives you permission to turn last night’s leftover noodles into salad by adding some fresh herbs or leafy bits and dressing it decisively to keep everything slippery. Continue reading…
http://dlvr.it/TGkbKm
