This salad can be served warm or cold and is a super fresh-tasting, healthy, and delicious vegetarian option that works well for either lunch or dinner. Hope you enjoy!

Ingredients:

(Serves 2)

• 125g soba noodles

• 150g firm tofu, diced

• 1 medium carrot, julienned

• 1 red pepper, julienned

• 1 green onion, diced

• 1/2 cup purple cabbage, shredded

• 1/3 cup edamame

• cilantro and sesame seeds for garnish

Tofu marinade:

• 1 garlic clove, minced

• 1 tsp red pepper flakes

• tbsp tamari

Peanut sauce:

• 2 tbsp peanut butter

• 2 tbsp tamari

• 1 tsp grated ginger

• 1 tsp maple syrup

• Juice of 1 lime

Directions:

• Preheat oven to 400

• Dice tofu and gently toss with marinade

• Bake on a baking sheet for 10 minutes or until golden and crispy, remove from heat and set aside

• Boil water and cook soba noodles according to package directions. Rinse with cold water and set aside

• Stir together ingredients for peanut sauce

• Prepare and chop vegetables

• Toss soba noodles with vegetables and tofu. Garnish with cilantro and sesame seeds

• Enjoy!

Serving options:

To serve warm, lightly sauté vegetables until warmed through. Drain and serve soba noodles without rinsing with cold water. Toss together noodles, tofu, and vegetables and serve with peanut sauce and garnishes.

For a non vegetarian option, cut one chicken breast into strips and marinate in the tofu marinade sauce. Cook in a frying pan until cooked through and serve along with noodles and vegetables.

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