Food Minimalist

Creamy Soba Noodle Salad w/ “Smoked” Tofu . Sharing a really comforting and nou…

Creamy Soba Noodle Salad w/ “Smoked” Tofu 🌿🍃🍜 .
Sharing a really comforting and nourishing soba noodle salad that comes together in about 30 min 🙋🍜🔥
If you saw my easy “smoked tofu” recipe (Dec 18th post), this is the same marinade, included again below. I also have some substitutions in the recipe that may be helpful! This creamy sauce for the salad was made using tahini, but you can sub natural peanut butter. You may need an extra bit of water to whisk in. 🌿🍃
1/2 tsp liquid smoke
1/8 tsp salt
1 tsp rice vinegar
1/4 tsp garlic powder
5 tsp agave (or maple syrup)
1/4 cup reduced sodium soy sauce (or tamari)
1/4 tsp onion powder🌿🍃
For Salad:
1 cup cucumbers sliced
1/2 package soba noodles
1 block organic tofu cut into small cubes and marinated per smoked tofu recipe below
1 can chickpeas drained
2 cups broccoli florets steamed and cut into bite size pieces
Red chili flakes for garnish

Sauce (whisk together in bowl):
1/3 cup pourable tahini or peanut butter
Juice of 1/2 lime or lemon
1 tbsp water
1 tsp white miso paste (optional)
1/2 tsp ginger powder
1 tbsp tamari or soy sauce
2-3 tsp sambal oelek, sriracha or chili garlic sauce
1.5 tbsp agave or maple syrup
1 tbsp rice vinegar
1 tbsp sesame oil
Cook soba noodles according to package directions. Drain, rinse under cold water, drizzle with bit of sesame oil (optional). Meanwhile bake marinated tofu cubes at 400 degrees for about 15-20 min, flipping halfway (watch them for burning). Assemble plates with noodles, cucumbers, broccoli, cucumbers and sauce. Serve with red chili flakes for spice. 🌿🍃🌿🍃
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