Tofu · vegan

Avocado ‘n’ Tofu soba noodles

Creamy zesty delight

happyfacenobackground  happyfacenobackground  281 kcal  VE

Flavours: 1 tsp sesame oil, 2g grated ginger, 1 garlic clove 1 tsp dark soy sauce, ¼ ts paprika, 3 tsp lemon juice, S/P, pinch of chilli powder

Jazzy: top with some toasted sesame seeds

Bulk: 60g soba noodles, 200g firm tofu, 1 small avocado (this flesh weighed 90g)

Lets cook: Preheat the oven to 200oC. Cut the tofu into cubes and add to a bowl with the sesame oil, soy sauce, crushed garlic and some chilli powder (to taste). Mix all together to evenly coat the tofu (I found using my hands easiest), place the tofu on some tin foil and cook in the oven for 30 minutes, turning them over after 15 minutes. Around 15 minutes into the tofu’s baking time, boil the soba noodles for around 5 minutes until soft. Mash the avocado flesh with the lemon juice, paprika, grated ginger, salt and plenty of crushed black pepper (to taste) to form a consistent paste. Drain the noodles and combine with the avocado. Mix well to evenly coat. By now the tofu should be ready so plate up and sprinkle with some toasted sesame seeds  cutefacenobackground


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