A light, plant-based dish with Japanese inspiration

This simple and satisfying recipe brings together buckwheat soba noodles, crispy tofu, and fresh vegetables. It's perfect for anyone following a vegan, macrobiotic, or fasting-friendly diet.


Ingredients (serves 2-3)

  • 300g plain  tofu

  • A pinch of  salt

  • Freshly ground black pepper

  • 200g  soba noodles

  • 150g broccoli florets

  • ¼ cup soy sauce  (tamari, shoyu, or teriyaki)

  • 6 radishes (thinly sliced)

  • ¼ cup unsalted  cashews


Instructions

  1. Prepare the tofu: Slice it and season with salt and pepper. Grill or pan-fry until golden, then cut into bite-sized cubes.

  2. Cook the soba noodles according to the package instructions. Once cooked, rinse with cold water and drain thoroughly.

  3. Assemble the bowl: Place the noodles into a serving dish. Top with broccoli, radishes, and the cooked tofu. Drizzle with soy sauce.

  4. Finish with cashews for an extra crunchy twist.

Serve immediately and enjoy a well-balanced, flavorful, and nourishing meal!