Conflict after conflict. Calories upon calories. Some days it feels like this is how life will be forever, and other days I’m convinced it’s almost over.
One thing that hasn’t stopped—at least for me—is the constant walk to the refrigerator. Out of boredom, stress, or just emotional hunger. Somehow, every feeling leads me into the kitchen.
So last week I decided enough was enough. No more excuses. Time to get used to the situation—and maybe let the refrigerator get a little break as well.
I made the rice noodle salad from the recipe below (without the red bell pepper because we’re just not friends—I used fresh zucchini instead), and alongside it I baked crispy tofu schnitzel fingers in the oven. Both recipes were based off of Olga Tuksher’s.
I packed both into containers and kept them in the fridge. Over the weekend, sometimes I’d eat just the salad, and sometimes I’d reheat the tofu schnitzel in the toaster oven (never the microwave—that softens the coating) and enjoy them together.
One important tip: the noodle salad is best at room temperature or slightly warm—even hot—but not cold. Trust me, it’s just not as good straight from the fridge. And the crispy tofu is wonderful on its own with a simple salad, so don’t feel like they have to be served together. They’re both great recipes individually.
And yes—it’s vegan.
- Did you make it? Don’t forget to tag me on Instagram!
- Did you love it? Don’t miss more vegan recipes!
