We return to this salad time and time again because it is so quick and easy, and because my kids love the tofu puffs.
As lifelong vegetarians, tofu nuggets are to my kids what chicken nuggets are to many others. For that reason, while this recipe calls for ten tofu pu!s, I almost always cook the entire packet, as I know they will be eaten.
Ingredients 14
Dressing
1 tbsp soy sauce
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp toasted sesame oil
1 tsp sambal oelek
1 tsp maple syrup
Salad
150 g soba noodles
10 tofu puffs
2 handfuls baby spinach, sliced
1 tbsp hemp seeds, toasted
10 baby roma tomatoes, halved lengthwise
2 spring onions (scallions), sliced
Handful coriander leaves, small
1⁄2 avocado, diced, optional
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Method 5
Preheat the oven to 180–200˚C (360–390˚F) and bring a large saucepan of water to a boil. Once the water is boiling, cook the according to the directions on the packet, then drain, rinse in lots of cold water, and soak in a bowl of cold water until you are ready to use them.
Once the oven is hot, place the on a baking tray and cook for 5–10 minutes. (I find they are fine after 5 minutes if you are too hungry to wait, but are better after 10 minutes.) Remove from the oven and set aside. These are best warm, so if you’re not making the salad now, hold off on heating them until you are ready to serve. They can also be cooked in an air fryer for 5 minutes.
Drain the , shake off excess water, then transfer to a mixing bowl along with the , and half the dressing. Toss to combine, then split the noodles between two serving bowls.
Toss the and in the remaining dressing (use the same bowl the were in) then add to the salad bowls along with the and herbs. Once the is cool enough to touch, slice into thin squares and place on top of the salad.
Devour.
Jessica Prescott's tips
Add literally any veggie – even if it’s weird, it will be great. Roasted pumpkin (squash) – yes. Grilled asparagus – also yes. Miso eggplant (aubergine) – absof*ckinglutely yes!
