Hot Day, Cool Bowl [No-Cook Ramen Salad]

This is the perfect meal for when it's too hot to cook. Or if you're feeling lazy. Or if you just love ramen. So glad I recently found this gluten free ramen—game changer.

you'll need...

1 brick of gluten-free ramen (or any kind of ramen that's to your liking)

1/2 block of tofu, extra firm (preferably organic—soybeans are controversial enough. drain well.)

1/2 of a large English cucumber (skin on)

1 large carrot, peeled if desired or thoroughly washed

2 tablespoons of gf peanut sauce (I like this one)

2 tablespoons of sliced scallions

, to tasteSriracha

to make...

First boil the water to cook the ramen (follow directions on pack). As it heats up, spiralize half the cucumber and the entire carrot. If using tofu, slice up and season it with a marinade (you can use the peanut sauce, too), or cook in coconut oil and seasoning (I used a spice rub from Whole Foods, but try soy sauce or whatever you have on hand). I wanted the tofu firm and crumbly so I cooked it for a while, until a lot of the moisture had evaporated, but I've also made this with simply marinated (un-"cooked" tofu) and it's equally good. Once the ramen is prepared, layer noodles, cucumber, carrot and tofu into 2 large soup bowls. Top each with peanut sauce, adding more to taste. Sprinkle with scallions and enjoy. This fed 2 hungry adults.

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