Tofu and Soba Noodle Citrus Bowls
I found some 100% buckwheat noodles the other day and I knew a soba bowl was in store…
When buying soba noodles, be aware of what you're buying and check the ingredient list carefully! I unknowingly purchased a well known organic soba noodles brand and took it home, only to find it was 30% buckwheat flour and 70% wheat flour! Opps! Not good for my gluten sensitive household. Glad I caught that in time. Lesson learned.
I love the nutty earthy taste of buckwheat, so in noodle form it's even better!
This plant-based bowl even went down a treat with the hard-to-please hubby who is my biggest critic when it comes to kitchen creations (I suspect this had much to do with the delicious cashew citrus sauce and spicy siracha).Super versatile, you can actually add whichever protein source you prefer, but I went with tofu lightly fried in macadamia oil for a little crunch.
Some more advice, make a double batch of this sauce because it's so good, you'll want to use it to top everything in the coming days! Perfect for dipping with veggie sticks, over rice or veggies or any quick salad.
Packed with plant-based protein and nutrient-dense carbohydrates, this bowl will have you satisfied and your body loving you for it!
Salad
200 grams soba noodles (100% buckwheat flour)
1 cup edamame beans, steamed (you can purchase shelled beans in the freezer section of any supermarket)
100 grams firm tofu, cubed (organic is best)
1 large carrot, cut into matchsticks
1/4 head red cabbage, thinly sliced
1 handful baby spinch
Dressing
1 Tbsp cashew butter
2 oranges juice and zest
1 inch ginger, grated
2 cloves garlic, minced
1 medjool date
1 Tbsp tamari
1/4 cup water (can use orange juice)
Garnish
1 Tbsp sesame seeds
1 drizzle sriracha sauce
2 chopped spring onions
2 Tbsp chopper coriander
Directions:
Cook noodles as per instructions on packet, until al dente (usually about 6-8 minutes rolling boil). Rinse well and set aside.
If purchased frozen, defrost precooked edamame beans in the microwave or add to a pot of boiling water to warm them. Set aside.
Heat 2 Tbsp of macadamia oil or olive oil in a fry pan and add your cubed tofu. Sautee tofu for 5 minutes, turning to ensure even browning. Remove pan from heat and set aside.
Assemble salad by adding chopped carrot, cabbage and spinach to two bowls.Add noodles, edamame and tofu, then garnish with chopped spring onion, corrainder and sesame seeds.
To make your sauce, add all ingredients to a food processor and process for 1 minute until creamy.Generously drizzle over both salad bowls and then add half a tsp of sriracha sauce to each bowl if you like a spicy kick!
Feel free to substitute your favourite protein source here or change up the salad ingredients for whatever you have on hand. Cucumber or zucchini sticks also work a treat!
