Vegan Food & Living - October 2017

Total fat Saturates Salt Sugar Protein

By V

Serves x | Prep mins plus chilling | Cook x hr mins | Calories

1

2

Total fat Saturates Salt Sugar Protein

21.8g 2.8g 0.69g 9.1g 26.2g

FOR THE TOFU

1 Drain the tofu, then place between

two paper towels and place

something heavy on top. Press the

tofu for at least 10 minutes.

2 Preheat oven to 200°C/Gas Mark 6.

3 In a bowl, mix together the cornflour,

sesame seeds, garlic powder, cayenne

pepper, turmeric, salt and pepper.

Once the tofu is pressed, cut into

1cm (½in) cubes and transfer to the

cornflour mixture and coat well.

4 Arrange the tofu in an even layer on

a baking tray. Bake for 25-30 minutes.

FOR THE SALAD

5 Prepare the soba noodles according

to packet instructions. Drain well

and let cool a bit.

6 Meanwhile, spiralize the courgette,

chop the spring onions and

coriander roughly, and slice the

radishes and bell pepper thinly.

7 For the dressing, whisk together

the dressing ingredients. Adjust the

consistency with water – I used

about 60ml (2fl oz) water here.

TO ASSEMBLE

8 Add the cold soba noodles,

courgette, bell pepper, spring onions,

sprouts, black sesame seeds and the

dressing to a large bowl and toss

them to combine.

9 Divide the soba noodles among

bowls and top with radish slices,

coriander and crispy tofu.

Soba noodle bowl with crispy tofu

Recipes by Evi Oravecz (www.greenevi.com)

Serves 2-3 | Prep 20 mins | Cook 30 mins | Calories 551 (per serving)

FOR THE TOFU

200g (7oz) tofu

4 tbsp cornfl our

2 tbsp sesame seeds

1 tsp garlic powder

½ tsp cayenne pepper

1 tsp turmeric

salt and pepper

FOR THE SALAD

100g (3½oz) soba noodles

1 courgette

½ a bell pepper

2 spring onions

50g (1¾oz) sprouts of

your choice

10 radishes

1 tbsp black sesame seeds

50g (1¾oz) fresh coriander

FOR THE DRESSING

2 tbsp almond butter

1 tsp miso

1 tbsp rice vinegar

1 tsp maple syrup

juice of 1 lime

1½ tsp fresh

minced ginger

2 garlic cloves

a dash of hot sauce

salt

54 VEGAN FOOD & LIVING OCTOBER

VFL17.Lunch.indd 54 06/09/2017 12:25