Artificial Food Coloring Free Vegan Tofu Larb
This vibrant Thai-inspired salad is bold, herby, and packed with texture — the kind of dish that makes you wonder why you ever ordered takeout. Every ingredient here is naturally free from synthetic dyes: fresh lime juice, tamari, shallots, mint, cilantro, and lemongrass do all the heavy lifting, and the color you see on the plate comes entirely from real food. That toasted jasmine rice powder is the secret weapon — ground to a coarse, nutty dust, it adds a subtle crunch and depth that no artificial additive could replicate. The tofu gets crumbled into uneven pieces and crisped in a hot skillet until golden, giving it a satisfying bite that soaks up the tangy, spicy dressing beautifully. For anyone navigating dye sensitivities, this recipe is a genuine win because there's nothing processed or suspicious hiding in the ingredient list — just whole herbs, citrus, and pantry staples. Serve it piled into butter lettuce cups or alongside steamed rice for a meal that's as stunning to look at as it is to eat.
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Learn more →Ingredients
4 servings
For the toasted rice powder
- ¼ cup raw jasmine rice
For the tofu
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 1 tbsp neutral oil
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp tamari
- 1 tsp sugar
- ½ tsp red pepper flakes, or more to taste
For the salad
- 3 medium shallots, thinly sliced
- ½ cup fresh mint leaves, roughly torn
- ½ cup fresh cilantro leaves and tender stems
- 3 green onions, thinly sliced
- 1 stalk lemongrass, outer layers removed, tender inner core finely minced
- 4 fresh thai chilies or 1 serrano pepper, thinly sliced (optional)
For serving
- butter lettuce or cabbage leaves, for serving (optional)
- steamed jasmine rice or sticky rice, for serving (optional)
Instructions
- 1
Toast the rice in a small dry skillet over medium heat, stirring constantly, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
- 2
Crumble the pressed tofu into rough, irregular pieces about the size of a large pea — uneven texture is ideal. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook, undisturbed, for 4–5 minutes until the underside is golden and crisp. Stir and continue cooking for another 3–4 minutes until most pieces are golden and dry. Remove from heat and let cool for 5 minutes.
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