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The Best Soba Noodle Salad

September 22, 2016 By julia

This soba noodle salad will blow your taste buds’ palate!

No kidding.

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This weekend we are off on a big adventure that includes paddle boards, camping gear and a river. Yup, so we’ve got to eat the good stuff to keep us satisfied and energized for our hours of Stand up Paddling down rapids, and likely a lot of falling off paddle boards in rapids.

Exciting, right!

julia-murry-and-karine-choiniere-sending-it-down-from-the-mamquan-crystal-pools-squamish-bcsamp

With 3 days on the river ahead of us, I needed to come up with some recipes to keep us going (and ones that can live in a big zip lock bag until we’re ready for them).

This one is perfect! It’s great cold, it is packed with clean-burning energy, and it tastes DARN GOOD!! The man in my life will be impressed. And, he’s a harsh critic I tell ya. Especially since he’s still transitioning onto the vegan train (and loving it more and more with each passing meal). So, I’m always doing my best to show him how delish vegan eating can be (even more delish and creative than the traditional way in my personal opinion).

ANYways, onto the recipe! Please make this, and enjoy, because your taste buds really will thank you.

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Benefits:

Buckwheat Soba noodles are gluten free, so are ideal for those with sensitivities. Buckwheat also contains all 9 essential amino acids, making it a complete protein. Who says you can’t get enough protein on a plant based diet!?

Wakame seaweed, and all seaweeds for that matter, are SUPER high in minerals, esspecially magnesium. Magnesium is great for relaxation, sore muscles, the production of protein and the transport of energy. Plus, it inhibits the accumulation of fat in the cells and stimulates fat oxidation (great for weight loss!)

Tofu is low calorie, gluten free, contains all essential amino acids, plus is high in calcium. Great for your bones kids! Buy organic to avoid any GMO nonsense. But, don’t be afraid of soy – it’s a health food.

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Prep Time: 40 minutes

Serves: 6

Ingredients:

For Salad:

  • 1 package buckwheat soba noodles
  • 2 red bell peppers, seeded and diced
  • 2 green onions, finely chopped
  • 2/4 cup edamame beans
  • 2 carrots, spiralized in a spiralizer (or minced)
  • 1 cup cilantro, chopped
  • 1 cup wakame seaweed, chopped to bite sized pieces (you could use sushi nori instead)

For tofu:

  • 1 package organic firm tofu
  • 1 tsp coconut oil
  • 1 tsp garlic powder
  • 1 tsp onion powder

For sauce:

  • 2 tbsp coconut aminos (gluten-free and soy-free, made from coconut sap – instead you could use soy sauce or tamari)
  • 1 tbsp tahini
  • 2 tbsp pure maple syrup
  • 1 tsp garlic powder

Directions:

  1. Press tofu to drain liquid (for at least 30 minutes). For this, I slice the tofu in half so it resembles two patties. Then, wrap them in paper towel, and sandwich them between two cutting boards. Place a heavy book or pot on the cutting board to squish the liquid out so you can have crispy tofu, just the way we like it!
  2. Make sauce: Blend (or whisk) all sauce ingredients together.
  3. Cook tofu: Heat pan up on medium heat (so water sizzles). Chop tofu into bite sized squares, toss in a bowl with coconut oil and spices. Pan sear tofu in the hot pan for about 10 minutes, flipping every few minutes, until browned.
  4. Cook soba noodles according to directions, drain and rinse with cold water. Set aside in bowl.
  5. Edamame and Wakame: In a small pot, bring water to a boil, pour in edamame and let cook for 2 minutes. At the end of the two minutes, add seaweed for 5-10 seconds. Drain in colander.
  6. Mix everything together in a large bowl.
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Filed Under: Dinner, Lunch, Recipes, Uncategorized Tagged With: asian salad, camping dinner, camping recipes, healthy dinner, soba noodle, vegan dinner, vegan soba salad

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today 🏆 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

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15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sauté 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ‘hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. 👌 

📌 Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
Ok, I’m biased… but this mama has to be the mo Ok, I’m biased… but this mama has to be the most inspiring plant-based athlete out there.

@stephaniejdsloan always supporting, motivating, moving, adventuring (in braids), and top-cheffing it up with the goodness of whole plant foods.

Happy Mother’s Day to all the amazing mama’s out there. 💕 

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This isn’t just any tofu scramble… it’s next This isn’t just any tofu scramble… it’s next-level creamy and eggy thanks to 2 secret weapons:

🥄 Hummus for texture 
🧂 Black salt (kala namak) for that eggy flava flave

Serve it up with avo, tomato, and a drizzle of hot sauce for the ultimate #MothersDayBrunch moment 🥑🔥

🌱 Tofu Scramble Recipe - from the #hookedonplantsarchives 

Ingredients:
	•	½ large yellow onion, diced
	•	2 cloves garlic
	•	6 white mushrooms, sliced
	•	1 red pepper, diced
	•	1 tsp each: garlic powder, onion powder, paprika
	•	½ tsp turmeric
	•	1 tsp cumin
	•	½ tsp black salt (kala namak)
	•	¼–½ cup nutritional yeast
	•	½ cup hummus (use your fave — or try my Roasted Garlic one!)
	•	1 block medium or soft tofu (~350g)

Directions:
	1.	Sauté onion in a hot pan (no oil needed). Let it brown, then splash with water to deglaze as needed.
	2.	Add mushrooms, garlic, and red pepper. Cook for a few minutes.
	3.	Stir in spices + ¼ cup water.
	4.	Add hummus and mix until incorporated.
	5.	Crumble tofu into the pan with your hands (tiny crumbles = perfect texture).
	6.	Stir everything together and cook for a few more minutes until golden and hot.

Top with avo, tomato slices, hot sauce… or wrap it up in a tortilla 🌯

💌 Save this for your next brunch or breakfast for dinner (the best) and tag @hookedonplants if you make it!

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PS: dogs can thrive on plant-based diet and it may actually extend their life 🎉 If you have sensitive pups, or don’t feel like feeding other animals to your family animals or want to try a more sustainable dog food for 🌍 try feeding them a vegan option. Check out the studies on @virchewdogs site, and try their starter pack (link in bio). Developed with vegetarians. Feel free to use ‘hookedonplants’ for a discount. 

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🥞💛 Vegan 3 Ingredient Blender Pancakes—so 🥞💛 Vegan 3 Ingredient Blender Pancakes—so easy, super delish, and protein-packed.✨ 
Just blend, pour, flip, and devour.

3 main ingredients plus a few powders / spices 👌 

👨‍🍳 Ingredients:
✔️ 3 ripe bananas 🍌
✔️ 3 cups oats (GF if needed)
✔️ 1-1.5 cups plant milk (oat, almond, soy… whatever floats your nut milk boat)
✔️ 1 tsp baking powder
✔️ 1 tsp baking soda 
✔️ 1/2 tsp cinnamon
✔️ 1 tsp vanilla extract
✔️ Pinch of salt
Optional:
@complement Daily Greens
@complement Chocolate Protein 
@staywyldorganics Mushroom powders 🍄‍🟫 
Vegan chocolate chips?!

Use ‘hookedonplants’ for a discount on all. 

… beer powder makes these babies nice & pink…! 

🔥 Directions:
1.  Add oats, powders to the blender, and blend to a flour
2. Add milk and bananas, blend until smooth (add a little extra milk if needed & use a tamper to help blend. 
3. Heat a non-stick pan over medium and lightly grease with coconut oil or vegan butter.
4. Pour the batter into the pan (small pancakes work best), cook for ~3 mins until bubbles form.
5. Flip, cook another 2 mins, then stack ‘em high!
✔️ TOP IT with maple syrup, nut butter, warm berries, coconut chips, chocolate drizzle… whatever makes your heart happy! 🍓

Save this for your next cozy brunch and tag me if you try it. 
Who’s flippin’ pancakes this weekend?! 💛

👌Freeze & pop in the toaster for a quick Breaki. 
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