I had some tofu and cooked linguine in the refrigerator, and that was all the incentive I needed to make the Spicy Tofu Noodle Salad from American Vegan Kitchen by Tami Noyes. If you don’t know about this fantastic new cookbook, you can check it out on Amazon.

Tami has been a terrific recipe tester for several of my books and posts such great recipes on her Vegan Appetite blog, so I had high expectations for her cookbook. And she doesn’t disappoint. (I’m proud to mention that American Vegan Kitchen was published by my husband Jon’s company, Vegan Heritage Press.)

American Vegan Kitchen is filled with full-flavored comfort food recipes — vegan versions of diner and bistro favorites as well as loads of homestyle recipes, just like mom used to make, assuming that “mom” was a great vegan cook!

I’ve already tried lots of recipes from American Vegan Kitchen, including the Seitan Katsu with Tonkatsu Sauce, the City Skillet, Mustard-Mac Slaw, San Fran Seitan Wraps, Bistro Asparagus Twists, and the Lettuce Wraps.

They were all great, so it was no surprise that the Spicy Tofu Noodle Salad was a winner as well. Made with lots of fresh veggies and a flavorful sauce redolent of ginger, garlic, soy sauce, and chili oil, this satisfying salad was delicious, easy to put together, and a great one-dish meal for Spring.