Citrus ginger tofu salad with buckwheat soba noodles

Delight in the vibrant flavors of citrus-infused tofu paired with nutty buckwheat soba noodles in this zesty ginger salad. Taste freshness!

Ingredients:

• 1/8 cup orange juice
• 1/8 cup tamari
• 1/8 cup toasted sesame oil
• 1/8 cup extra virgin olive oil
• 1 teaspoon finely grated ginger
• 1 clove garlic
• 2 teaspoons maple syrup
• 1/4 teaspoon cayenne pepper
• 1 package extra firm tofu
• 1 leftover marinade
• 1 lime, zested
• 1/2 lime, juiced
• 1/8 cup orange juice
• 3 tablespoons seasoned rice vinegar
• 1 pinch Sea salt to taste
• 1/2 package Eden Buckwheat Soba Noodles
• 1 stalk broccoli, florets only
• 1 large carrot, peeled and cut into matchsticks
• 1 1/2 cups lacinato kale, de-ribbed and cut into ribbons
• 1/2 cup green cabbage, shredded
• 1/3 cup cilantro, chopped
• 8 basil leaves, chopped
• 1 tablespoon sesame seeds, toasted

Instructions:

1. For the Tofu + Marinade:
2. Starting with the Tofu + Marinade: Heat the oven to 350°F. Combine orange juice, tamari, sesame oil, olive oil, ginger, garlic, maple syrup, and cayenne in a bowl. Cut the tofu into 1-inch cubes and place in a small baking dish. Pour the marinade over the tofu. Bake the tofu for 15 minutes, stir, then bake for an additional 15 minutes until golden brown. Use a slotted spoon to transfer the tofu to a plate to cool. Transfer the remaining marinade to a bowl and set aside.
3. For the Salad:
4. Making the Thai citrus vinaigrette: Mix lime zest, lime juice, and the leftover marinade. Add orange juice, rice vinegar, and sea salt to taste. Set aside.
5. Preparing the salad: Cook the soba noodles according to package instructions, rinse with cold water, and set aside. In a pot of boiling water, blanche the broccoli florets for 30 seconds. Drain and rinse the florets with cold water. Combine noodles, blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds in a large bowl. Toss the ingredients together. Drizzle the Thai citrus vinaigrette over the salad.
6. Present the salad with baked tofu on top and sprinkle with sesame seeds.

Summary:

• Calories: 1883 kcal
• Fat: 96 g
• Protein: 94 g
• Carbs: 183 g
• Potassium: 2534 mg
• Magnesium: 412 mg