Larb Salad


  • 1 teaspoon oil
  • 1 package extra-firm tofu, pressed to remove excess water and crumbled afterwards
  • Juice of 2 limes, divided
  • 1/4 cup thinly sliced shallots
  • 1 scallion, thinly sliced
  • 5 cilantro sprigs, sliced
  • 2 tablespoons soy sauce (we used reduced-sodium soy sauce)
  • 1 or 2 mint sprigs, chopped
  • 3/4 teaspoon ground dried Thai chiles (or red pepper flakes) (we used red pepper flakes)
  • 8 lettuce leaves (iceberg or romaine), for serving (we used romaine)


  1. Take a medium-sized sauté pan (we used a large skillet) and pour the oil, setting the pan over medium heat. Once the oil’s hot, add in the tofu along with juice from 1/2 of a lime. Occasionally stir the tofu for 4 to 5 minutes or until the tofu has a light brown color to it.
  2. Take the tofu out of the skillet and add it to a mixing bowl. Add everything else but the lettuce leaves to the bowl, stirring to mix thoroughly.
  3. Spoon the tofu mixture into the lettuce leaves and eat right away.

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This was so freaking delicious ! It was supposed to be enough to fill 8 lettuce leaves but their leaves must’ve been on the smaller side ’cause we ran out of filling before we got to the 8th leaf. You can also kick up the heat in this by mixing in a minced jalapeño or serrano (seeds left in). We will definitely enjoy eating this again in the future !

This recipe came from “The Super Easy Vegan Slow Cooker Cookbook”.

We weren’t paid in any form to promote “The Super Easy Vegan Slow Cooker Cookbook”.

Take care everybody !

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