High-Protein Soba Noodle Salad With Spicy Peanut Dressing
APPROXIMATE MACROS per servingu003cbru003eu003cstrongu003e473 caloriesu003c/strongu003eu003cbru003eu003cstrongu003e23g proteinu003c/strongu003eu003cbru003eu003cstrongu003e27g fatu003c/strongu003eu003cbru003eu003cstrongu003e42g carbohydratesu003c/strongu003e
Servings 4 servings
Calories 473kcal
Ingredients
- for the salad: 1 (8 oz) pack soba noodles 1 cup purple cabbage, finely chopped 1 red bell pepper, diced 1 and 1/4 cup shelled edamame (cooked) 1 handful fresh cilantro, chopped 1 block firm or extra firm tofu, pressed and cubed tofu marinade: 1/8 cup extra virgin olive oil or avocado oil 1/2 tbsp red curry paste 1 tbsp liquid aminos (or low-sodium soy sauce) 1 tsp honey (or maple syrup for vegan) for the dressing: 1/3 cup runny peanut butter 1 tbsp honey mustard 1/2 tbsp red curry paste 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp ground cumin 1 tbsp liquid aminos 1 tsp honey (or maple syrup for vegan) 1/3 cup water, more as needed to thin
Instructions
- prep the tofu: in a bowl, whisk together oil, red curry paste, liquid aminos, and honey. toss in the cubed tofu and let it marinate for at least 15 minutes. preheat the oven to 400°f (200°c).
- bake the tofu: place the marinated tofu on a parchment-lined baking sheet and bake for 22 minutes, flipping halfway through, until golden and slightly crispy.
- cook the soba noodles: cook noodles according to package instructions. drain, rinse with cold water, and set aside.
- make the dressing: in a large mixing bowl, whisk together peanut butter, honey mustard, red curry paste, garlic powder, onion powder, cumin, liquid aminos, honey, and water. stir until smooth and creamy. add more water if needed for desired consistency.
- assemble the salad: to the bowl with the dressing, add cooked soba noodles, chopped cabbage, red bell pepper, edamame, cilantro, and baked tofu. toss until everything is evenly coated.
- serve and enjoy: serve immediately or chill before serving. leftovers can be stored in an airtight container in the fridge for up to 3 days.