This is a calcium rich, Asian inspired salad, great for lunch, dinner, or even as a snack. Each serving offers 31% of your daily recommended calcium, and is full of great plant protein, fiber, and a host of vitamins and minerals. If you sit outside in the sun you will also get your vitamin D!

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Ginger Citrus Tofu Salad With Buckwheat Soba Noodles [Vegan]

Calories

448

Serves

4

Ingredients

For the Tofu and Marinade:

  • 1/8 cup orange juice (fortified)
  • 1/8 cup tamari
  • 1/8 cup toasted sesame oil
  • 1/8 cup extra virgin olive oil
  • 1 tsp finely grated ginger
  • 1 clove garlic, minced
  • 2 teaspoons maple syrup
  • ¼ teaspoon cayenne powder
  • 1 package extra firm tofu (made with calcium sulfate)

For the Thai Citrus Vinaigrette:

  • Leftover marinade
  • Zest of 1 lime
  • Juice of ½ lime
  • 1/8 cup orange juice (fortified)
  • 3 tablespoons seasoned rice vinegar
  • 2 teaspoons maple syrup
  • Sea salt to taste

For the Salad:

  • 1/4 cup dry arame seaweed (I used Eden)
  • ½ package Eden Soba Noodles (I used 100% buckwheat to make it gluten-free)
  • 1 stalk broccoli, florets only
  • 1 large carrot, peeled and cut into matchsticks
  • 1 ½ cups lacinato kale, de-ribbed and cut into ribbons
  • ½ cup green cabbage, shredded
  • 1/3 cup cilantro, chopped
  • 8 basil leaves, chopped
  • 1 tablespoon sesame seeds, toasted
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Preparation

For the Tofu and Marinade:

  1. Preheat the oven to 350 degrees Fahrenheit. In a bowl mix together orange juice, tamari, sesame oil, olive oil, ginger, garlic, maple syrup, and cayenne and set aside. Cut the tofu into 1-inch cubes and place into a small baking pan without overlapping.
  2. Pour the marinade over the tofu. Put the tofu into the oven and bake for 15 minutes, stir, and bake for 15 minutes more until browned.
  3. With a slotted spoon, scoop out the tofu and place onto a plate and allow to cool. Pour the remaining marinade into a bowl and set aside.

For the Thai Citrus Vinaigrette:

  1. Add the lime zest and juice to the remaining marinade. Continue to add the orange juice, rice vinegar, maple syrup, and sea salt to taste. Set aside.

For the Salad:

  1. Place the arame into a bowl covered with filtered water. Cook the soba noodles as described on the package, rinse with cold water and set aside.
  2. Meanwhile, bring a small pot of water to a boil, and blanch the broccoli florets for 30 seconds. Immediately strain the florets and rinse with cold water.
  3. Strain the soaked seaweed. Put the seaweed, soba noodles, blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss.
  4. Dress the salad with the Thai citrus vinaigrette.
  5. Serve the salad topped with baked tofu and garnished with sesame seeds.

Nutritional Information

Per Serving: Calories: 448 | Carbs: 50 g | Fat: 21 g | Protein: 19 g | Sodium: 688 mg | Sugar: 13 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.