Cilantro Noodle Bowl
Ingredients
The noodles and vegetables
-
8
ounces
dried soba noodles
-
2 - 3
cups
baby Romanesco or broccoli florets
-
zest of one
lemon
-
2
cups
fresh cilantro, chopped
The dressing
-
2
large cloves
garlic
-
¼
teaspoon
cayenne powder
-
½
teaspoon
fine grain sea salt
-
scant ½
cup
extra-virgin olive oil
The protein
-
12
ounces
extra-firm nigari tofu
Instructions
- Cook the soba noodles in boiling salted water, adding the Romanesco or broccoli 20 seconds before the noodles are done.
- Drain and rinse the noodles and vegetables under cold water, then sprinkle with lemon zest.
- Make the dressing by blending cilantro, garlic, cayenne, salt, and olive oil in a food processor.
- Prepare the tofu by draining, patting dry, cutting into rectangles, and cooking in a skillet until browned.
- In a large bowl, combine the soba, Romanesco, and dressing, then add the tofu and toss gently.
- Serve on a platter, garnished with cayenne and a squeeze of lemon juice.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
You might also like