Spiralized beets, zucchini and carrots combined with protein-rich tofu make this Veggie Noodles Salad with Orange Peanut Dressing a bright, refreshing choice for warm-weather meals.
We’re in the thick of another heat wave, and the best strategy is to keep meals light, hydrating and quick to prepare. After a few sizzling weeks, our go-to summer approach became simple:
- Stay hydrated
- Stay indoors when possible
- Minimize time spent cooking
This Veggie Noodles Salad fits the bill. It’s served in one bowl, is nutrient-dense, and requires minimal hands-on time. The orange peanut dressing is tangy and nutty; swapping oil for orange juice keeps it bright and lighter in calories.
The only step that needs the stove is quickly sautéing the tofu, which takes less than 10 minutes. It adds a satisfying, savory contrast to the crisp, raw vegetable noodles.
Enjoy this salad chilled or at room temperature — it’s ideal for lunch, a light dinner, or a potluck addition. Stay cool!
Some inspired beet recipes
- Cauliflower beet dip
- Roasted beet hummus
- Roasted beet salad with creamy horseradish and candied walnuts
- Roasted beets and sweet potato tacos
- Quinoa, chickpea and beet burger
- Beet carpaccio with chia seed dressing
- Beet smoothie bowl
- How to cook beets
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Veggie Noodles Salad With Orange Peanut Dressing
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- Author: https://mayihavethatrecipe.com
- Total Time: 22 mins
- Yield: 4 people
Description
Spiralized beets, zucchini and carrots with savory tofu and a citrusy peanut dressing create a satisfying, colorful salad perfect for warm days.
Ingredients
- 2–3 medium beets, spiralized
- 2 large green zucchini, spiralized
- 2 large yellow zucchini, spiralized
- 2 large carrots, spiralized
- 16 oz extra-firm tofu, diced small
- 4 tsp avocado oil (or another neutral oil)
- 4 tsp soy sauce
- For the orange peanut dressing:
- ⅔ cup orange juice
- ⅔ cup coconut-peanut spread or all-natural peanut butter
- ¼ cup lemon juice
- 3 tbsp grated ginger
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp maple syrup (optional)
Instructions
- Place spiralized vegetables in a large bowl.
- Heat avocado oil in a large nonstick skillet. Add diced tofu and cook over medium-high heat for 3–4 minutes, stirring often, until golden. Add soy sauce and continue cooking 2–3 minutes until the liquid has been absorbed. Remove from heat and set aside.
- To make the dressing, combine all dressing ingredients in a blender and blend until smooth.
- Just before serving, add the tofu to the veggie noodles, pour dressing to taste, and toss well to combine.
Notes
For tips on spiralizing vegetables, consult a spiralizing guide or the spiralizer’s instruction manual for best results.
- Prep Time: 15 mins
- Cook Time: 7 mins