A delicious rainbow salad that combines fresh raw veggies with some yummy filling noodles, and tofu by @plantbased.traveler
For a lighter meal you could of course skip the noodles and just use more raw veggies and greens!
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For 2 servings you need:
2 servings of extra firm tofu *
1/4 cup stir fry sauce of choice **
2 servings of soba noodles (cooked in salt water and rinsed)
A variety of chopped mixed raw veggies
Rainbow radishes, Persian cucumbers, purple carrot, mini bell peppers, spring onion
1/4 cup of orange juice
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp maple syrup
Cut tofu into large slices and pat them dry with a paper towel or a clean kitchen towel.
Heat up a grill pan and pan fry tofu on both sides until slices are lightly browned and have visible grill marks (a small drizzle of cooking oil is optional).
Pour sauce over tofu and toss for a few more minutes to glaze them from both sides.
Prepare soba noodles and veggies of choice in the meantime.
Mix all ingredients for the dressing in a separate bowl, add veggies and soba noodles and toss until combined.
Serve with grilled tofu, some sesame seeds and chili and enjoy!
*the high protein super firm tofu works best
** I used my saucy soy curls sauce (see last post for the recipe) but you can use any stir fry sauce you like or soy sauce, coconut aminos etc
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