Recipe // Soba Noodle Salad

Ingredients

• 5 tbsp olive oil, divided
• 4 tbsp tamari, divided
• ½ lb firm tofu, cubed
• ½ lb traditional soba noodles, cooked
• 1 tbsp dried shiitakes, broken into small pieces
• 1 red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 cucumber, peeled and thinly sliced
• 2 tbsp fresh cilantro, sliced
• Handful raw cashews, toasted
• 2 tbsp sesame seeds, toasted
  
  Dressing:
• 3 tbsp olive oil
• 1 tbsp sesame oil
• 4 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp tamari
• 1 tsp pepper
• 1 tsp salt
• 1 tbsp water

Directions

• Preheat your oven to 400 degrees fahrenheit. In a small baking dish add the cubed tofu along with 2 tbsp olive oil and 2 tbsp tamari. Mix to coat and bake for 15 minutes. Toast the cashews and sesame seeds in a pan until golden brown. Remove from heat and set aside.
• As the tofu is baking, cook the soba noodles with the dried shiitake mushrooms. In a large salad bowl, add all the dressing ingredients together. Combine the cooked soba noodles and hydrated shiitake mushrooms to the salad bowl along with the bell pepper, green onions, cucumbers, cilantro, toasted cashews and sesame seeds, and the baked tofu.
• Mix to combine and serve immediately or refrigerate. Enjoy!