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Full recipe below or head to my website for an easier to follow format, here:

https://evannryan.com/blogs/high-prot...

Spring Roll Salad with Peanut Dressing
Recipe makes 4 servings
Macros per serving:
496 cals - 12g fat - 60g carbs - 37g protein 


Ingredients, Salad:
700g extra firm tofu
1 heaping tbsp vegetable bouillon (or sub 4 cups vegetable broth)
150g vermicelli noodles (or 4 servings)
2 carrots, peeled and grated or chopped
2 Persian cucumbers, sliced
2 cups sliced purple cabbge
1 bunch mint leaves, lightly chopped (roughly 1 cup)
1/2 bunch fresh cilantro, lightly chopped (roughly 1/2 cup)
1-2 jalapenos, sliced (seeded if you want less hot)



Ingredients, Peanut Dressing: 

(TO NOTE: this is a salad "dressing" not a thick dipping sauce. If you want a thick peanut sauce reduce the soy sauce, rice vinegar, and maple syrup by 1 tbsp each)

1/2 cup peanut butter powder
1/4 cup liquid aminos/soy sauce
2 tbsp maple syrup
2 tbsp rice vinegar
1 tbsp chili flakes


Instructions:
Chop the tofu into mismatched bite size chunks and set aside. 
Add the 1 heaping tbsp vegetable bouillon to a pot with 4 cups water. Bring to a boil and stir until the bouillon is completely mixed through. 
Add chopped tofu to the boiling broth and reduce heat to medium high or a low boil.
Cook tofu in the broth until 90% of the broth has been absorbed by the tofu. This should take 20-25 minutes. 
Set the tofu aside to cool.
Bring 4 cups water to a boil and add vermicelli noodles. Cook until soft and cooked through. This will depend sightly on the size and brand of your noodles, mine took 6-7 minutes. 
Drain the noodles and immediately run cold water over the noodles to stop them from cooking any further. 
Prepare all the vegetables by chopping into bite size pieces: carrot, cabbage, cucumber, jalapeno, and herbs. 
Make the peanut dressing by adding all the peanut dressing ingredients to a bowl and whisking to combine.
PLATING:
For meal prep you can either keep the dressing on the side until ready to eat, or add the dressing to the 4 meal prep containers first so it sits on the bottom. Then build the salads on top of the dressing going from tofu, to vegetables and herbs, and noodles last. (If the noodles sit in the sauce they will absorb it over time.)
For enjoying right away add your noodles to the bottom of 4 bowls, top with poached tofu, vegetable, and fresh herbs, then drizzle with the peanut dressing.