Easy Larb Salad | Healthy Lunch Recipe

BY : PUBLISHED : June 24th, 2019 UPDATED: November 20th, 2021

This is not your typical salad recipe, but it sure is special! The name of this recipe is larb salad and it originally from Laos but also from a region in Thailand called Isan. I grew up with many Hmong friends, who introduced me to the traditional version of this dish. I’ve since given it a healthy, plant-based makeover and my version is crammed with flavor. Are you ready to try something new?

Meatless Larb Salad

The original larb salad recipe is made with meat; however, my version is entirely plant-based and super healthy.  I used firm tofu and lots of other flavors such as cilantro, onions, soy sauce, and jalapeño. It turned out so yummy and fresh! Perfect for a warmer day when you really want to eat something quick and light.

You’ll be surprised how meaty the texture and flavor is! This mix is great on these romaine leaves, but it would be amazing on corn tortillas with some tomato salsa or even mango salsa! You could use this tofu mix on a sandwich with some vegan mayo! You can let yourself be creative and try different preparations.

Ingredients Swap!

With simple recipes like this one, you can easily swap ingredients without affecting the outcome. Don’t have cilantro? You could try parsley or basil. Did you run out of tofu you? Could mash some chickpeas or lentils! If you don’t have romaine, you could use crispy iceberg. See? Don’t let the lack of an ingredient unmotivate you to give it a go.

This larb salad recipe is a perfect example of how you can turn any dish into a plant-based version of it. You can apply this principle to any beloved recipe like lasagna or steak (like this mushroom one!). Whatever the dish, you can veganize it!

Let me know how yummy this salad turns out!

 

Easy tofu larb salad tucked into romaine leaves on two plates.

Larb Salad Recipe 1 1

Easy Larb Salad

Toni Okamoto
Are you bored with your regular salad? This larb salad recipe is different plus so healthy, full of protein and amazing flavors!
3 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Lunch
Cuisine Asian
Servings 4 servings
Calories 230 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 teaspoon of canola or vegetable oil
  • 14 ounces of extra-firm tofu, pressed and crumbled
  • 3 Tablespoons of lime juice (about 11/2 limes), divided
  • 2 1/2 Tablespoons of minced cilantro
  • 2 Tablespoons of soy sauce
  • 1 green onion, sliced
  • 1/2 Tablespoon of minced jalapeño
  • 1/4 cup of thinly sliced red, white, or yellow onion
  • 2 Tablespoons of minced mint
  • 8 iceberg or romaine lettuce leaves

Instructions
 

  • Heat the oil in a saucepan over medium heat. Add the tofu and 1 tablespoon of the lime juice, and sauté for 4 or 5 minutes or until the tofu is light brown.
  • Place the tofu in a medium bowl and combine with the remaining 2 tablespoons lime juice, cilantro, soy sauce, green onion, jalapeño, onion, and mint. Mix well.
  • Serve in the lettuce leaves.

Nutrition

Calories: 230kcalCarbohydrates: 37gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 675mgPotassium: 1748mgFiber: 14gSugar: 23gVitamin A: 5591IUVitamin C: 38mgCalcium: 239mgIron: 6mg
Keyword larb salad, lettuce wraps, salad, vegan salad
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Top view of two plates of larb salad in romaine leaves.

 

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto
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