Author Notes: This gluten-free and vegan salad is stock full of plant-based calcium with
tofu, and sesame. Its great made ahead so it can marinate and soak up all the flavors.

Citrus Ginger Tofu Salad with Buckwheat Soba Noodles

Serves: 4 
Prep time: 15 min 
Cook time: 45 min

Ingredients

For the Tofu + Marinade:

• 1/8cup orange juice
• 1/8cup tamari
• 1/8cup toasted sesame oil
• 1/8cup extra virgin olive oil
• 1teaspoon finely grated ginger
• 1clove garlic
• 2teaspoons maple syrup
• 1/4teaspoon cayenne pepper
• 1package extra firm tofu

For the Salad:

• 1leftover marinade
• 1lime, zested
• 1/2lime, juiced
• 1/8cup orange juice
• 3tablespoons seasoned rice vinegar
• 1pinch Sea salt to taste
• 1/2package Eden Buckwheat Soba Noodles
• 1stalk broccoli, florets only
• 1large carrot, peeled and cut into matchsticks
• 1 1/2cups lacinato kale, de-ribbed and cut into ribbons
• 1/2cup green cabbage, shredded
• 1/3cup cilantro, chopped
• 8basil leaves, chopped
• 1tablespoon sesame seeds, toasted

Directions

For the Tofu + Marinade:

1. Preparing the Tofu + Marinade: 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. 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. 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 Salad:

1. Preparing the Thai citrus vinaigrette: Add the lime zest and juice to the remaining marinade. Continue to add the orange juice, rice vinegar, and sea salt to taste. Set aside.
2. Preparing the salad: Cook the soba noodles as described on the package, rinse with cold water and set aside. 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. Put the noodles, blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss. Dress the salad with the Thai citrus vinaigrette.
3. Serve the salad topped with baked tofu and garnished with sesame seeds

https://food52.com/recipes/23059-citrus-ginger-tofu-salad-with-buckwheat-soba-noodles