Zoe's soba noodle salad with tahini miso dressing and crispy tofu

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative.

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and texture.

Start with the dressing by adding tahini, miso paste, honey, garlic, and lemon juice into a food processor; blend until smooth.

Prepare the soba noodles as the base for the salad; cook according to package instructions until al dente.

Pour half of the dressing over the cooked soba noodles and mix; save the other half for later.

Press the tofu to remove excess moisture; cut into cubes.

Heat oil in a pan over medium to high heat; add tofu and fry until crispy.

Add a fried egg to the salad for extra protein and richness; this adds depth and color.

Combine the soba noodles, crispy tofu, chopped kale, shredded carrot, and walnuts in a large bowl; mix well.

Drizzle the remaining dressing over the salad; toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens