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Soba Noodles with Ginger, Tofu, and Cashews

35 min Vegan (Plant diet) Lunch Dairy freeLactose free
585
Calories
24.8g
Protein
15.8g
Fat
86.6g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 5 ml (1 tsp)
  • Zucchini - 70 g
  • Salt and pepper - 0.3 g (1 pinch)
  • Soba noodles - 100 g
  • Soy sauce - 5 ml (1 tsp)
  • Bell pepper - 100 g (0.5 whole)
  • Tofu - 100 g
  • Cashew nut - 10 g
  • Greens - 5 g (1 tbsp)
  • Ginger powder - 0.3 g (1 pinch)

How to make:

  1. Boil noodles. Cut tofu into pieces, coat with spices and salt. Sauté in oil for 2-3 minutes
  2. Cut bell pepper and zucchini into long slices, add to the tofu and fry for 5 minutes
  3. Top the boiled noodles with vegetables and tofu, add greens before serving
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