Vegan soba salad recipe
This vegan soba salad is fresh and crunchy. Soba, Japanese buckwheat noodles, are combined with cubes of tofu, cherry tomatoes, refreshing diced cucumber and chopped spring onion, all coated in a tasty Asian vinaigrette. Sprinkled with toasted sesame seeds for a touch of crunch, this salad is perfect for warm weather and a balanced, gourmet meal.
- Prep Time
- 15 minutes
- Cooking Time
- 5 minutes
- Servings
- 2 portions
Ingredients
- 200g soba (buckwheat noodles)
- 1 block firm tofu, cubed
- 1 cup cherry tomatoes, halved
- 2 spring onions (cébettes), thinly sliced
- 1 medium cucumber, diced
- 1 handful chopped shiso leaves (optional)
- Toasted sesame seeds (for garnish)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or coconut sugar
- 1 clove garlic, pressed
- 1 teaspoon grated fresh ginger
Directions
- Cook soba according to package instructions. Make sure not to overcook them, so that they remain firm. Once cooked, drain under cold water to stop cooking. Set aside.
- Heat a little oil in a frying pan over medium heat. Add the tofu cubes and sauté until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and allow to cool slightly.
- In a medium bowl, combine soy sauce, rice vinegar, sesame oil, maple syrup (or coconut sugar), pressed garlic and grated ginger. Set aside.
- In a large bowl, combine the cooked soba, golden tofu cubes, halved cherry tomatoes, diced cucumber and chopped chives.
- Pour the dressing over the salad and toss gently to coat all the ingredients.
- Sprinkle with chopped shiso leaves (if using) and toasted sesame seeds.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavours to mingle. Serve chilled, garnishing each portion with more sesame seeds if desired.
