A colourful and vibrant salad loaded with crunch, protein and bold Asian-inspired flavours. This soba noodle salad is topped with oven-baked tofu and tossed in a sesame-ginger vinaigrette. A quick, satisfying meal perfect for weekday dinners or healthy lunch prep. Loved by our dietitians for its high fibre content and plant-based protein sources.
Preparation
20
min
Cooking
20
min
Portion
4
Ingredients
Salad
- 1 block (400 g / 14 oz) extra firm tofu, cut into desired shape
- 2 red bell peppers, cut into matchsticks
- 250 ml (1 cup) boiled edamame
- 1 English cucumber, halved lengthwise, cut into matchsticks
- 1 large carrot, peeled into ribbons
- 50 g dry soba noodles, boiled
- 60 ml (1/4 cup) chopped cilantro
- 30 ml (2 tbsp) sesame seeds
Dressing
- 15 ml (1 tbsp) fresh ginger, chopped
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) low sodium soy sauce
- 5 ml (1 tsp) fish sauce
- 1 garlic clove
Preparation
- Preheat the oven to 350°F (180°C).
- Place the tofu on a parchment-lined baking sheet and bake for 20 minutes.
- In the meantime, in a saucepan, boil the soba noodles and edamame as per package instructions. Drain and set aside.
- In a large bowl, combine the peppers, cucumber, carrot, noodles, edamame, tofu, cilantro, and sesame seeds.
- In a small bowl or jar, combine all dressing ingredients and mix until smooth.
- Pour the dressing over the salad and toss to coat. Serve immediately or refrigerate.
Notes
Keeps for up to 4 days in the refrigerator in an airtight container. Do not freeze.
