My go to recipe is Cold Noodle Salad with Peanut Butter Dressing with Tofu and Veggies
I prefer broccoli to asparagus and I use Trader Joe’s Organic Baked Tofu because it has a texture that is more like chicken (not so scary for the non-vegetarians) This recipe calls for soba noodles, but you can also make it with the lighter colored somen noodles for a less intense flavor than the buckwheat noodles.
This salad tastes better the second day, so you can make it ahead of time.
Hint: as soon as you have drained and rinsed the noodles in cold water, to stop the cooking, put them into your bowl and add a teeny bit of the sesame oil and stir it into the noodles, making sure to separate the strands. The first time I made this dish, I didn’t do that and the noodles tended to clump together.
Another good idea is Minestrone Soup which you can make the night before, transport in tupperware and then reheat in a crockpot. You could serve it with some sliced French bread and you could even have a tub of garlic butter to serve with it. My cousin just did this last week at our family Xmas party. She used Smart Balance Buttery Spread which is vegan. She put some chopped garlic in it and let it sit in the fridge over night, so the flavor could develop. It was excellent!
Another good option, if you have the time and patience to make these the day before is Vegetarian Fresh Spring Rolls You can also add in some of the Trader Joe’s tofu.
You could also make Mock Curried Chicken Salad wraps. Wrap the salad with whole wheat tortillas and add fresh lettuce. Cut them on the diagonal so each tortilla makes 2 sammiches.