This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
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A fresh noodle salad with crunchy raw veg and sweet in season cherry tomatoes. Feel free to change the veg depending on what you have, if you don’t have a spiraliser you can finely slice your vegetables.
Serves 2
Pre heat over 190c and line a baking tray with parchment paper. Cube the tofu into 1cm pieces, coat with the sesame oil and soy sauce. Place on the roasting tray. Once the oven is hot, roast the tofu for 30 minutes until golden.
While the tofu is roasting prepare the rest of your ingredients. Peel your carrot, using a spiraliser to create noodles with your carrot and courgette following your spiraliser instructions. Using a sharp knife or mandolin finely slice your cabbage, halve your tomatoes, slice the spring onion & chili.
Bring a large pan of salted water to the boil and add your noodles, cook according to packet instructions. Make sure you give the noodles a stir so they don’t stick together.
Drain the noodles and rinse under cold water to stop the cooking. Transfer to a mixing bowl along with your veg, dressing, tofu and tear your basil into the bowl. Mix, taste for seasoning and serve.
160g soba noodles - I used king soba – 2/3 of the packet
1 carrot
1 courgette
100g cherry tomato
30g red cabbage
3 spring onion
1 finely sliced red chili
10g basil, picked & torn
Dressing:
4 tbsp. tamari
3 tbsp. sesame oil (I used cold pressed untoasted)
3 tsp. maple syrup
3 tsp. brown rice vinegar
juice 1 lime
1 clove garlic, grated
1 tsp. grated fresh ginger
Mix dressing ingredients together in a bowl.
Sesame roasted tofu
200g tofu
2 tbsp. sesame oil
2 tbsp. soy sauce