janet @ the taste space

Slivered Veggie and Soba Salad with Maple Tofu

In Mains (Vegetarian) on July 14, 2015 at 6:55 AM

Slivered Veggie and Soba Salad with Mapled Tofu

I don’t know about you guys, but where I am, it is H.O.T. We’ve done pretty well for not using the air conditioner during the days but we closed our windows and turned it on yesterday. To think all my friends in Houston are always 10 degrees hotter (and humid) and positively melting. That is possibly the one thing I do not envy because we loved living in Houston.

Slivered Veggie and Soba Salad with Mapled Tofu

Here is a fun pasta dish which adds layers of veggies to your meal. Carrots and cucumber are spiralized into thin noodle shapes and thinly sliced red peppers add some crunch, too. The maple sweetened tofu is unique with a salty/peppery bight and makes this a complete meal. Avocado rounds this out as a fabulous fat and feast for your eyes.

Enjoy!

Slivered Veggie and Soba Salad with Mapled Tofu

Recipes from The Sprouted Kitchen Bowl + Spoon spotted elsewhere:

Baked eggs with barley creamed greens and mustardy bread
Cacao nib pavlovas with mixed berries
California quinoa
Chickpea deli salad
Chunky Mediterranean eggplant dip
Coconut sorbet with strawberry rhubarb sauce
Curried sweet potato soup with crispy black lentils
Golden quinoa breakfast bowl
Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds
Kale Caesar salad with cornbread bits
Marrakesh carrot salad
Roasted asparagus salad
Roasted zucchini and quinoa bowls with cilantro pepita pesto
Smoky tortilla soup
Strawberry millet tabbouleh
Tahini kale slaw with roasted tamari portobello bowl
Tropical smoothie bowl
Winter fruit salad in a ginger-lime syrup

I am sharing this with Meat Free Mondays, ExtraVeg and Pasta Please.

Slivered Veggie and Soba Salad with Maple Tofu
Adapted from The Sprouted Kitchen Bowl + Spoon (original recipe here)

14 oz (400 g) extra-firm tofu, pressed, dried and chopped into 1 cm cubes
2 tbsp coconut oil
2 tsp low-sodium soy sauce
1 tbsp maple syrup
fresh ground pepper, to taste
3 oz (85 g) soba noodles (look for pure buckwheat noodles if you need gluten-free)
1 red bell pepper, thinly sliced
3 carrots, peeled and thinly sliced or spiralized
1 English cucumber, spiralized
1 bunch of cilantro, coarsely chopped
2 green onions, thinly sliced
2 tbsp toasted sesame seeds, for garnish
1 large avocado, sliced

1 tbsp yellow miso paste
1 (3-inch/8-cm) piece of fresh ginger, peeled and grated
1 tsp maple syrup
Zest and juice of 2 limes
1 tbsp toasted sesame oil
1 tsp sriracha sauce

1. In a medium non-stick skillet over medium heat, heat oil. Add tofu and cook, flipping so that most of the sides are brown, cooking around 10 minutes. Stir in the soy sauce, maple syrup and fresh pepper. Continue to cook for another 6-8 minutes until the edges are crisp. Set aside to cool.

2. Meanwhile, cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water (it is very important to rinse!). Place noodles in a large bowl.

3. Chop and spiralize your vegetables and stir them into the cooked soba noodles.

4. Prepare your dressing by combining the miso, ginger, maple syrup, lime juice and zest, toasted sesame oil and sriracha in a small bowl. Shake or whisk to properly combine.

5. Prior to serving, combine the chopped cilantro with the noodles and dressing. Top with chopped green onions, toasted sesame seeds and chunks of avocado.

Serves 4.

  1. Love love love it! Must try a spiral user to go with soba, the idea of having the grains and veggies looking the same really appeals. Thanks for posting 😊

  2. Yes! This is the best kind of dinner when it’s sweltering outside. You have to love all the different veg in noodle form!

  3. great salad janet – looks perfect for your hot weather – it is freezing here – we had a really cold day yesterday that was 10 C but I guess that is probably not so bad for canadians.

  4. I am always looking for new spiralizer recipes. And my son loves soba noodles – looks like a win win!

    Ceecee

  5. I haven’t turned on my oven in weeks…it’s been too hot here in Vancouver! This recipe looks gorgeous – and I don’t think I’ve ever spiralized a cucumber before.

  6. I am loving this salad and I mean LOVING it! Thanks for submitting it for Meat Free Mondays, I was delighted to publish it as a featured recipe. It’s great inspiration for everyone. Stumbled and tweeted🙂

  7. Ha- I was actually in Ontario at the time of this post and was finding it quite hot. Sauna-like. Fun times ;p
    This bowl sounds SO GOOD! I love the spiralized veggies. I do not use my spiralizer enough!

  8. […] bowl full of deliciousness is the first thing that I thought of when I saw this Slivered veggie and soba salad with maple tofu. A superb combination of Asian flavours this is a healthy and wholesome meal with no compromise on […]

  9. Hello Janet, thanks for linking up with Pasta Please in July 2015 ! Lovely recipe and love your photos too! The round up is now up for you to browse through the other recipes as well! Cheers – Manjiri

  10. Fantastic salad, anything with tofu and avocado is bound to be amazing, far too good for just the summer. Thanks for sharing with #ExtraVeg and apologies for being terribly slow to come and visit.

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