Tofu and Soba Citrus Bowls

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 Tofu and Soba Citrus Bowls

Packed with plant-based protein and nutrient-dense carbohydrates, this bowl will have you satisfied and your body loving you for it!

Prep Time 30 minutes | Cook Time 8 minutes | Servings servings

INGREDIENTS

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 spinach

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 chopped coriander

INSTRUCTIONS

  1. Cook noodles as per instructions on packet, until al dente (usually about 6-8 minutes rolling boil). Rinse well and set aside.

  2. If purchased frozen, defrost precooked edamame beans in the microwave or add to a pot of boiling water to warm them. Set aside.

  3. Heat 2 Tbsp of macadamia oil or olive oil in a frypan and add your cubed tofu. Sautee tofu for 5 minutes, turning to ensure even browning. Remove pan from heat and set aside.

  4. Assemble salad by adding chopped carrot, cabbage and spinach to two bowls. Add noodles, edamame and tofu, then garnish with chopped spring onion, coriander and sesame seeds.

  5. 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!

RECIPE NOTES

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!

Recipe by: Nicky Skinner.
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