Step 1

Cook noodles according to package instructions, drain, and set aside.

Step 2

Chop veggies and set aside.

Step 3

Prepare dressing by adding silken tofu, dill, salt, pepper, garlic powder, agave nectar (or sugar), vinegar, oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.

Step 4

Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.

Step 5

Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.

Step 6

Serves 8 (as original recipe is written). Store leftovers in the fridge for up to a few days.