Vegan Watermelon Feta Balsamic Salad With Tofu Feta + Mint

Watermelon goes surprisingly well in salads. I still remember the first time I had watermelon in a lettuce salad. It was at LPQ right when I moved to NYC to start at NYU. It was served with arugula + feta + mint and seriously good balsamic.

watermelon_feta_arugula_salad_vegan_kbaked

My mom and I adored this meal. To us, the flavor combo was new. Now, you see this stuff all over. But at the time, it seemed like a fun, wild treat to us. Something I totally would have Insta’d. But that was an age where people didn’t Insta their food. Strange to think about, I know.

Vegan_arugula_salad_watermelon_feta

Anyways, when watermelon is in season, I have thrown it into salads ever since that day. I love it.

Now I’m plant-based mostly, and rarely have feta around. Even when I wasn’t plant-based, I rarely bought cheese because it was rare I’d use cheese for more than just a garnish. I was never a huge cheese eater.

arugula

But it adds such a nice a lovely saltiness and a bit of staying power to the salad. So here we are. I used this homemade tofu feta, but you can totally use conventional feta or purchase a plant-based feta at the store.

Arugula provides a nice peppery green, but you can also use baby kale or whatever green you want.go together surprisingly well together. I also often add avocado to this salad. Because avocado. Duh.

watermelon salad ingredients

Also, it’s essential to use a good balsamic. I mean, really you don’t have to, but it will truly kick it up a notch. And if you haven’t experienced a really good balsamic yet in your life, you should. They are sweet and sticky and wonderful.

I used this one from Trader Joe’s, which I’d highly reccomend.

balsamic_arugula_salad_watermelon_vegan

Speaking of Trader Joe’s, I need to hit it up tomorrow. This week has been crazy busy. I started 2 new jobs, did a lot of freelance, and took a day trip to Chicago, which I’ll be sharing soon.

Stay tuned!

Tofu Feta

Prep Time:  10 minutes
Cook Time: 0 minutes
Servings: 1 as entree or 2 as side, easily doubled or tripled

Ingredients:

  • 3 cups arugula, baby kale, or spinach
  • 1 cup watermelon, cubed
  • 3/4 cup tofu feta or conventional feta, or plant-based store-bought feta
  • 1/2 large avocado, sliced (optional)
  • roughly 1/4th cup fresh mint
  • 4 tablespoons high quality balsamic
  • 2 tablespoons olive oil
  • salt & pepper to taste

Method:

  1. Assemble greens, avocado, watermelon, mint and tofu feta in a bowl. Drizzle with desired amount of balsamic and oil. Season with salt and pepper to taste.
  2. Serve with crusty bread and enjoy.

 

 

Herby Tofu Feta

Feta: a cheese I never really purchased, but enjoyed when it was used as a seasoning. Tofu: something I have always adored plain and/or manipulated. Tofu feta: a fun experiment I simply had to try one day and have loved ever since.

Tofu_Chopped_Kbaked

So here we are: Herby marinated tofu feta. Are you ready for this? I hope you’re ready for this.

Tofu_Feta_Katherine_Baker_Kbaked

Simply to prepare, and full of flavor, this stuff is good on salads, pasta, pizza, sandwiches, avo toast — you pretty much can’t go wrong.

Tofu Feta Kbaked

Does it taste like authentic feta? No. And I’m not going to lie to you about that. This isn’t really a good substitute if you’re craving hardXcore cheese. For that I’d reccomend buying an aged plant-based cheese or actual feta.

Tofu_Feta_Kbaked_vegan

This IS a delicious, protein-packed, flavorful way to eat tofu and something I am going to be making regularly from now on.

I used Trader Joe’s 21 Seasoning Salute as a shortcut. If you’ve never had it, it is delicious. I add it to so.many.things: like vinaigrettes and roasted veggies. SO GOOD. If you don’t have it, I listed easy swaps.

Feta_herbed_tofu_kbaked

 

Make this and add it to your next salad or Greek salad. Then HMU on Insta and let me know what ya thought!

Herbed_Tofu_Feta_Kbaked

Tofu Feta

Prep Time:  minutes
Cook Time: 0 minutes, but at least 2-4 hours for chilling
Servings: about 4

Ingredients:

  • 1 12-16 ounce package tofu
  • juice of 1 large lemon
  • 1/4 cup water
  • 2 tablespoons cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 tablespoon Trader Joe’s 21 seasoning salute (or, 1/4 tablespoon) garlic powder, 1/2 teaspoon oregano, and 1/2 tablespoon dried basil)
  • pinch sugar
  • 1/2 teaspoon salt

Method:

  1. Drain and press tofu with a paper towel. You want to remove excess moisture.
  2. Cut tofu into small cubes.
  3. Combine lemon juice, water, vinegar, nutritional yeast, olive oil, oregano, sugar and sea salt.
  4. Place tofu into marinade and allow to marinate in the refrigerator for 2-3 hours, or longer if desired.
  5. Serve on top of salads or with pasta. Store in the refrigerator for up to 2 days.

Peanut Butter & Sriracha Veggie Sandwich

Hello and welcome to a recipe post that probably sounds very strange at first. But bare with me. Let me walk you through my logic.

Vegan Peanut Butter and Sriracha Veggie Sandwich

Behold the PB&S. PB&S? Can we make that a thing? Okay great. Because it’s surprisingly delicious. Sure, the combination sounds weird and perhaps even a bit icky at first, but think about it: do you like pad thai? Of course you do. Pad Thai is delicious. Pad Thai also has a peanut butter-based sauce. And is spicy and has veggies in it and is paired with carby noodles.

So why not pair peanut butter and Sriracha (or not if you don’t care for spicy) with some crunchy veggies on bread, add some cilantro, and call it lunch?

So here we are. A savory veggie-packed peanut butter sandwich. This is a highly satisfying combination, and makes for a fun way to switch up your lunch time game. I suggest pairing it with a nice crunchy apple with additional peanut butter for dipping.

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And then eat something sweet for dessert. Maybe a cookie. Or maybe a marshmallow fondant covered spotted dick. Have you been watching Great British Bake Off on Netflix?

I can’t stop. I binged the entire three seasons available on Netflix in 4 days. And now I’m rewatching it. If you haven’t seen it yet, you simply must. It makes every other food show feel inferior. I don’t think I’ll ever look at the Food Network again.

Vegan Peanut Butter and Sriracha Veggie Sandwich

There’s just something about how compassionate the contestants are towards one another that is simply beautiful. Also, the hosts are hilarious.

Would anyone reading this be interested in me diversifying my content? Because that’s what it’s about to happen. I realized I like blogs that share things like daily life info and eats so I’m going to try and experiment with that soon, instead of just recipe post after recipe post.

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Also, I apolotize that pictures look blurry on WordPress lately. All of them look crystal clear on my computer, but WordPress keeps distorting them. So I’m working on figuring out how to fix that since it’s been stopping me from uploading content. So for now just deal with my blurry pics plz.

Anywho, happy spring. And on your mark, get set, MAKE (a sandwich) !

Peanut Butter Sriracha Sandwich

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: ~5 minutes
Servings: 1 sandwich

Ingredients:

  • 2 slices of bread, toasted
  • 2 tablespoons natural peanut butter
  • Sriracha (as much or as little as you please)
  • 3/4 cup chopped vegetables of choice  (I used carrots, cucumbers, bell peppers, and lettuce, because that’s what I had in my fridge, but any of your favorite crunchy veggies would do)
  • small handful of cilantro (optional)

Method:

  1. Toast bread.
  2. Spread peanut butter on both pieces of bread.
  3. Chop vegetables and cilantro and add to bread.
  4. Drizzle with Sriracha.
  5. Assemble sandwich and enjoy.

Ginger Miso Soba Noodle Soup with Wasabi Tofu

All aboard the hot mess express! Choo-choo we’re chuggin’ along. What mess, you ask? Well, let’s see. I move across the country in 5 days with zero help, I haven’t packed (but I did do some laundry! – #win), I don’t have an apartment to move into when I get there, AND I have about a million things to do before I leave, including work on Saturday. Heyyyyy reality, it’s really nice to ignore you.

Ginger Miso Soba Noodle Soup with Wasabi Tofu-Vegan

Also, a massive wrench was just thrown into my life and everything is more complicated now. People keep asking me “What are you going to do?” to which I respond, “Go get an iced coffee and chill.” And that’s about all I can handle right now. Hi, adulthood, you scare me.

Ginger Miso Soba Noodle Soup with Wasabi Soy Tofu - Vegan

Anyways, when it comes to crazy times, nothing comforts me more than baking, and/or making a nice home-cooked meal. Home-cooked meals = comfort x 20. Even when you cook it yourself. It can’t be beat.

So the Recipe Redux challenge for August was, “Back to the Table,” and asked contributors to share a recipe that was either an old family favorite or a current family favorite – just something that brought or brings your family together as school and fall and reality sink back in. Speaking of school, hellooo graduate school at Columbia University, I’ll see you Monday! And hopefully maybe I’ll have an apartment by then…

Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan .

Anyways, my mom used to make the most amazing home cooked meals ever! Favorites were always her pastas and soups (she kicks BUTT at those), and other dishes full of perfectly cooked or roasted vegetables nd homemade salads with homemade dressing and berry crisps for dessert. Yum. You raised me well, mama. Thanks.

Life is much different now than back when I could sit with a family of four and eat. Lots has changed. And family meals have taken on a new meaning. I did actually live with my mom this year, and we actually did share a lot of dinners. But now-a-days with a different family structure and just the two of us, “family dinner,” has a much different meaning.

Ginger Miso Soba Noodle Soup with Wasabi Tofu - Vegan

My mom isn’t really  able to cook much anymore, so we made a lot of simple things and/or went out to sushi. Every Monday and Tuesday is half-price sushi and hibachi and ramen and noodle bowls an excellent Japanese place nearby. So right now, to me, family meals mean Japanese.

No complaints; I love Japanese food. It’s simple, clean, and allows flavors to speak for themselves. The weekly-Japanese dinners inspired this meal, as now I associate Japanese food as mommy time.

Miso Ginger Broth

So here is a big bowl of delicious soba noodles in an umami ginger miso broth. I bought mine at Trader Joe’s. I then added some marinated Wasabi Baked Tofu because marinated baked tofu is delicious and I just found wasabi paste on clearance at Target for $0.84 and felt like I won the lottery. WHOO! I love wasabi. #feeltheburn.

This dish probably is not in anyway authentic Japanese cuisine (just like chicken parmesan is faux-Italian), but hey – it’s inspired by Japanese flavors and my current definition of a family dinner. Hope you enjoy! And if you like Japenese-ish things, check out this Miso Ginger Baked Tofu, this Miso Hummus,  or these Soba Noodle Asian Kale Salad with Soy Ginger Dressing. Yums.

Prep Time: 20 minutes
Cook Time: 30-45 minutes
Level: Easy

serves 2-3 as entree, 4 as side

Ingredients – Ginger Miso Soba NoodleSoup:

  • 32 ounces (1 box) Ginger Miso Broth (from Trader Joe’s – you can substitute other miso broth and add additional ginger) with 1/2 cup reserved for tofu marinade.
  • 4-ounces soba noodles
  • 1 tablespoon sesame oil or vegetable oil
  • 1 scallion
  • 1 clove garlic
  • 1 teaspoon freshly grated ginger (can substitute dried ground ginger)
  • 3/4 cup mushrooms
  • 3/4 cup sugar snap peas or broccoli (or both!)
  • 1/2 cup diced green onions

Ingredients – Wasabi Tofu:

  • 1/2 cup Ginger Miso Broth
  • 1/4 cup soy sauce
  • 2-4 teaspoons wasabi paste, (depending on desired level of spice ~ I tend to like things really hot)
  • 1 tablespoon orange juice (can substitute one tablespoon sugar)
  • 1 teaspoon freshly grated ginger
  • 1-2 tablespoons Sriracha (optional)

Directions:

  1. Drain as much liquid from the tofu as possible by pressing gently with a paper towel. Prepare marinade by combining Ginger Miso Broth, Soy Sauce, wasabi paste, freshly grated ginger, orange juice, and Sriracha. Whisk well.
  2. Slice tofu into bite-sized pieces and place in a low baking dish (a 9×9-inch or similar baking tray should work). Pour marinade over tofu. Cover and set aside in the refrigerator, at least 30 minutes (ideally 2-3 hours)
  3. Meanwhile, preheat oven to 425 F. Prepare soba noodles according to directions on package, drain and rinse in cold water and set aside.
  4. Place tofu in the oven and bake for 30-40 minutes until firm, browned, and crispy around the edges, flipping halfway through if desired. When finished, remove from oven and allow to cool. While it’s baking, you can prepare the broth, below.
  5. Dice scallions and garlic. Dice green onions and set aside. If using broccoli, wash and cut into bite sized pieces. Wash and dice mushrooms.
  6. In a large skillet pan over medium heat, warm oil with scallions and garlic and allow to simmer until scallions become translucent. Add freshly grated ginger and allow to simmer. Add broccoli and/or snap peas and mushrooms and cook until vegetables become slightly tender, 4-6 minutes. Add broth and allow to warm and simmer, about 15 minutes.
  7. Add soba noodles to broth and warm for an addition 2-3 minutes.
  8. Serve in bowls and top with tofu and green onions, and Sriracha if desired. Serve with this Asian Kale Salad.

For more Recipe Redux Back to The Table Meals, click around below:

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Papaya Mango Coconut Tropical Cream Pie

The other night I had a crazy wild fun dream that I made a mini pie. As a result of this magical dream, I couldn’t stop thinking about a mini pie for a full 36 hours, which prompted me to go to Crate and Barrel and buy not one, but two mini pie dishes. Hashtag why buy one mini pie dish when you can have two?!

Vegan Papaya Mango Coconut Tropical Cream Pie.

I mean, how could I not? JUST LOOK AT THEM. I even took an iPhone foto to document the cuteness/brag about my purchases.

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This pie trip was actually super appropriate and justifiable because 1) I love pie and mini things and 2) The Recipe Redux challenge for the month of June was “Pie Love.”

I love me a good pie. I mean, really, who doesn’t like pie?Pie is for everyone; it is truly a food for the people. And pie can be oh so many different things – sweet or savory, fluffy or dense, chocolatey or fruity, or even veggie packed and dinner-appropriate. Pie is a food of many hats, you could say.

Papaya Mango Tropical Coconut Cream Pie - Vegan & Gluten Free!

I wanted to make a sweet pie because sweet I’m a dessert queen. At first I was going to make a fruit-filled pie. And then I did. It was peach and blueberry with a crumble topping. It was great. I ate it all in 24 hours. It’s likely that it’s recipe will pop up soon right here on kbaked.com. But then I next had a hankering for a cream pie. A fluffy, wonderful pillowy refreshing pie for summer. One you could hypothetically place your head down to sleep on, should you desire.

Vegan Papaya Mango Coconut Tropical Cream Pie.

Cream pies are a little bit less common for those who are dairy-free to come across. So I also enjoyed the additional challenge of dreaming one up and executing it. I used canned coconut cream as a substitute for heavy whipping cream. This works magically. There are a million recipes for coconut whipped cream on the internet, so I”m not going to pretend like I made it up. If you’ve never had coconut whipped cream, you should give it a whirl. Google “coconut whipped cream” recipe and make some. Side note: it’s delightful with berries.

Papaya Mango Coconut Cream Pie - Vegan & Gluten Free

I bought my coconut cream at (surprise surprise) Trader Joe’s for $1.49. Damn good deal. Also a good deal is the $2.99 papayas we have had in recently. Papayas have been such a nice change of pace for me as far as fruit goes. It’s like this creamy buttery mellow flavored tropical melon. Gimme.

Papaya Mango Tropical Coconut Cream Pie - Vegan & Gluten Free!

Papaya basically has the word “pie” in it, so I figured why not put it in a pie. And then I decided to add some mango for extra sweetness and a tropical flavor punch. The result is a wonderful fluffy and refreshing pie which is light and airy and fluffy and reminiscent of sitting on a beach in Cabo or something. Or sitting on your porch in Suburbia, WI. Basically the same thing right? right.

Papaya Mango Coconut Tropical Cream Pie. Vegan.

If you need something to lighten your spirits, tantalize your taste buds, or just something plain different to mix up the summertime dessert routine, I suggest you make this pie. Pro tip: tastes great with a whole lotta berries and a little extra crushed up graham cracker on top. Enjoy 🙂

Prep Time: 15 minutes
Chill Time: at least 1 hour
Level: easy

makes one pie serving 6-8, easily halved for a mini pie

Ingredients – Crust:

  • 10 graham crackers (about 1 + 1/2 sleeves) –> for gluten-free, use gluten-free graham crackers or other plain crispy cookies
  • 2 tablespoons granulated sugar
  • 6 tablespoons coconut oil, melted

Ingredients – Pie Filling:

  • 1 can coconut cream refrigerated at least 2 hours, preferably overnight. —> (coconut cream is available at Trader Joe’s. If you do not have a Trader Joe’s in your area, simply take a can of full fat coconut milk and place in the fridge overnight. remove solid fat portion from can for pie)
  • 1/2 large papaya (about 1.5-2 cups cubes)
  • 1 cup cubed mango (frozen or fresh)
  • 2 tablespoons sugar
  • 1/4 cup shredded coconut for garnish (optional)

Directions:

1. In a food processor, pulse graham crackers into crumbs. If you don’t have a food processor, place in a ziplock bag and smash with a wooden spoon or rolling pin until crumbs form. Pour into a medium bowl and add sugar. Mix.

Vegan Papaya Mango Coconut Tropical Cream Pie

2. Melt coconut oil and add to graham crumbs. Mix well. Pour graham mixture into a pie dish and press into bottom and edges. Place in the refrigerator to set.

Coconut Whipped Cream  - Vegan

3. In a food processor or blender, combine cubed papaya and mango. Puree until smooth. Add sugar and puree again.

Vegan Papaya Mango Coconut Tropical Cream Pie.

4. In a large bowl using an electric beater, whip solid coconut fat from a can until light and fluffy, about 2 minutes. Gently fold in papaya and mango puree mixture until just combined. Pour into pie dish with graham crust. Garnish with shredded coconut if desired. Place in fridge to chill for at least an hour. Enjoy :-D.

For more Pie Love from fellow Recipe Redux members, click around below:

Ginger Miso Baked Tofu

I have been on a several-year-long quest to make drop-dead delicious tofu. You know, tofu that has that perfect texture with the crispier outside and chewy inside, and that’s full of flavor that would even leave even a vegetarian-hating-carnivore begging for more.

Miso Ginger   Tofu Vegan

Over the 15 years of my vegetarianism, I have had myself quite a bit of tofu. Baked, fried, made into pudding, in salads, stirfrys, noodle dishes, etc etc etc. I like tofu. Heck, I’d even say I love the stuff. I even eat it plain and cold and straight from the fridge from time to time. Some people turn their nose up to it without ever giving it a shot. Major bummer/loss for them, because as many vegetarains, vegans, and meat-eaters know, the stuff can be crazy delicious.

Ginger Miso  Baked Tofu Vegan

I’ve read all sorts of things about how to make to-die-for tofu happen. After years of experimenting, I think I finally a method that makes me sing. This is a multi-step process, but if you’re crunched for time or lazy, you can easily skip parts and your tofu will still turn out okay. Honestly, I think one of the most critical steps is freezing the tofu before reheating. It sounds strange, but the tofu seems to adapt a new texture and chewiness as a result. It’s nom-tastic.

Ginger Miso Baked Tofu Vegan

The whole freezing/reheating thing was actually something I discovered by accident while in college. I used to buy myself a block of tofu, and would often eat only half. As I’m a paranoid freak about food safety, I felt uneasy leaving it the fridge for a few days, so I’d pop it in the freezer. After a while, I came to the conclusion that I actually liked it better reheated out of the freezer. Googling lead me to find that this wasn’t just in my head, but an uncommonly known method that people sometimes use to achieve chewy-texture-tofu.

Ginger Miso Tofu Vegan

One of the great things about tofu is that not only can you manipulate the texture to suit your palate, it’s also a blank canvas for flavor. When presented with the Recipe Redux April challenge – “Spring Cleaning” – to go through your pantries and use something you haven’t used in a while, I saw a perfect opportunity to make use of the White Miso Paste I bought at Trader Joe’s a few weeks ago, but haven’t yet played around with.

Miso Ginger Tofu Vegan

I’ve also been on a super sushi-and-Asian-flavored-kick lately, which has resulted in me dragging my mom to half-price sushi on a weekly basis. We even went for Easter dinner b/c we’re so #fancy. No matter what night of the week it is, I always order a couple rolls and a house salad. The house salad comes with this amazing Carrot Ginger Miso dressing stuff dumped all over it, and it has been infatuation from the first bite. I always lick up every last drop. I hoard the freakin’ bowl when the waitress tries to politely collect it when all the lettuce is gone, so I can use it as a dipping sauce for my sushi. I’m insane. Go ahead and judge.

Ginger Miso Baked Tofu Vegan

Anyways, such a flavor inspired me to glaze my tofu in a miso-ginger marinade of sorts. Ginger Miso Baked Tofu resulted. I was extremely pleased with the results. A lovely umami and subtly spicy flavor and a to-die-for hearty chewy texture, this recipe is a keeper for me, and I hope you’ll give it a whirl and find it to be the same. You can cut the tofu into whatever sized pieces you fancy; I made little nuggets and found them perfect for topping salads, stir-fries, and dipping straight into Sriracha as a snack. No matter how you slice it, it’s gonna be delish. Happy tofu-eating!

Miso Ginger Tofu  Vegan

 

Prep Time: 1-8 hours (depending on how long you let the tofu drain and/or marinate)
Bake Time: 30-40 minutes
Level: easy

Ingredients:

  • 1 14-ounce package Extra Firm Tofu
  • 1 tablespoon miso paste
  • 2 tablespoons soy sauce
  • 1-2 tablespoons brown sugar or honey ??
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons orange juice or water

Directions:

1. Drain excess water out of tofu by removing from package, and wrapping in a paper towel, and pressing gently on block of tofu to squeeze out liquid. For best results, place a weight (like a book or block) on top of covered tofu and allow to press out liquid for a few hours or overnight.

2. Meanwhile, prepare marinade by combining miso paste, soy sauce, brownu sugar/honey, freshly grated ginger, garlic and OJ or water in a small dish and whisk with a fork to combine.

3. Slice tofu into cubes or large rectangles, depending on your preference. Lay flat in a baking dish. Pour marinade over tofu, cover, and allow to marinade for 1-3 hours.

4. Preheat oven to 400°F. Cover a baking sheet in parchment paper. Transfer tofu from the baking dish to parchment paper. Bake for 30-40 minutes. Flip tofu halfway through cook time if desired. Allow to cool and enjoy! 🙂

Ginger Miso Baked Tofu Vegan

For more recipes inspired by the April Spring Cleaning Recipe Redux Challenge, click around below: 🙂

Soba Noodle Asian Kale Salad with Soy Ginger Dressing

The April Recipe Redux challenge was to make a dish, and repurpose the leftovers of that dish for another meal. It’s like double the yummies with one grocery trip. Win.

Soba Noodle Salad Edamame Vegan

I’ve been wanting to play with Soba noodles for a while now. There’s something I love about the idea of a cold soba noodle salad.  I also love anything covered in gingery-soy dressing. Which is why I go to half price sushi every week with my mom and order a salad just so I can DRINK the ginger dressing they put on top. And then when the server comes to clear my bowl I hoard my bowl like “NO! I NEED THAT DRESSING!” so I can dip my sushi into it and soak up every last drop. I’m boarderline insane. Or just really weird. Or both. Anyways, SOBA:

Soba Noodle Salad  Vegan

I used my leftover Asian Kale Salad, added it to some cooked soba noodles, used the same dressing, and threw on some tempeh (could sub tofu or omit completely), and viola! Meal 2.0 was born, drenched in soy gingery goodness.

Asian Kale Salad Edamame Soy Ginger

Okay so I need to relax about my dressing obsession; regardless, this is a healthy, refreshing, yet filling and nourishing meal. The soba noodles were a welcome change of pace for me. I actually really loved the unique buckwheat flavor. They have a bit of a heartier feel to them than regular noodles, yet all the slippery slidy mouthfeel. Another bonus was that they cooked in 4 minutes are a source whole grain. Yay whole grains! #carbs5ever

Soba Noodle Salad Edamame Vegan tofu

Combine with the crunch from the Asian Kale Salad, the edamame, and the tofu, it makes for a power-meal that will keep you going for hours wtihout feeling icky or weighed down. This is like a bowl of power noodlez, y’all.

Soba Noodle Salad Edamame Vegan

Prep Time: 10 minutes
Cook Time: 4-5 minutes
Level: easy

serves 2

Ingredients:

  • 2 cups soba noodles, cooked (about 4″ in diameter, uncooked)
  • 1 cup Asian Kale Salad
  • 1/2 cup Sesame Soy Ginger Dressing
  • 3/4 cup tempeh or tofu, cubed
  • 1/4 cup cilantro or green onions (optional)
  • hot sauce or Sriracha (optional)

Directions:

1. Cook soba noodles according to direction on package. Drain and allow to cool. Transfer to bowl.

soba noodles

2. Pour 1/2 cup Sesame Soy Ginger Dressing on noodles and stir until noodles are lightly coated. Add Asian Kale salad and toss again.

Soba Noodle Salad  Vegan

3. Cube tempeh or tofu and use to top noodles. Chop cilantro or green onions and add to noodle bowl. Add hot sauce or Sriracha as desired. Enjoy~!

Soba Noodle Salad Edamame  Vegan

For more make one, eat twice ideas, click around below! Happy eating :-).