A vibrant and fresh vermicelli noodle salad packed with seasonal vegetables and topped with a spicy hoisin sauce. Perfect for meal prepping and enjoying throughout the summer!
1: In a bowl, combine the hoisin ingredients and mix to combine. Set aside.
2: In a large container, place the tofu in and drizzle with 2 tbsp veg oil and 2 tbsp soy sauce. Toss to evenly coat. In a hot cast iron over medium heat or BBQ, cook the tofu until slightly charred on both sides for about 5 minutes a side. Remove and set aside.
3: Once all the vegetables are cut up, build your salads. If storing in a jar, place a scoop of the hoisin on the bottom, then the noodles, followed by a scoop of each vegetable, top with tofu and romaine, then close up.
