vegan soba salad

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

No kidding.

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!

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.

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.

 

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.