This is a quick and colorful salad recipe with a fun flavorful sauce! Siggi’s just launched their seasonal skyr, orange ginger, which is a unique flavor that pairs well with both sweet and savory profiles.
I mixed the skyr with some soy sauce, sesame oil, and tahini to make a nice creamy sauce for the noodles. You can use any type of noodles or pasta for this, but I used kelp noodles because they don’t even need to be cooked, making this even faster to whip together!
The amounts of vegetables do not need to be exactly measured, just add as much as you like. For the tofu, you can cook tofu according to your favorite recipe, or add a premade tofu as I did for efficiency. I added Hodo Moroccan tofu cubes - the flavor paired so well with the pasta sauce! You can find these at Target and Whole Foods.
To make a vegan version of this, you could use a dairy-free plain yogurt and add a few dashes of ground ginger and 1-2 tbsp of orange juice (unless you happen to find a vegan orange ginger yogurt). This recipe is gluten-free depending on what type of pasta you use, and is also nut-free!
Here’s how to make this:
1 serving noodles of choice (I used kelp noodles)
⅓ cup carrots, sliced (I used rainbow for more color!)
½ cup spinach
⅓ cup peppers, sliced
½ cucumber, sliced
½ avocado, pitted, peeled, and sliced
1 serving prepared and cooked tofu
½ (about 2 ounces) siggi's orange ginger skyr (enjoy the rest plain on the side, or with some almond butter for a little dessert!)
1-2 Tbsp soy sauce (aim for low-sodium)
1 Tbsp tahini
1 Tbsp sesame oil
Dash of ground ginger
Sprinkle on: sesame seeds (1-2 tbsp)
Mix dressing ingredients in a bowl.
Prepare your noodles following the package directions. Drain and rinse.
Toss noodles with the dressing until noodles are evenly coated.
Place the spinach in a large bowl, then add noodles, tofu, and veggies to the bowl. You can toss it all together to spread out the flavors.
Sprinkle sesame seeds on top for a garnish, and enjoy!