Asian-style soba noodle salad loaded with fresh seasonal veggies, nori wrapped tofu and delicious scallion tentsuyu.
Remove Vegano Nori Wrapped Tofu, Vegano Scallion Tentsuyu, buckwheat soba noodles, broccoli & gai lan, edamame and toasted hemp & sesame seeds from the bag to prepare for cooking.
Bring a medium pot of water to a boil. Once boiling, add the broccoli and gai lan and cook in the boiling water for 2 - 3 minutes or until tender. Once cooked, strain and set aside for plating.
Bring another medium pot of water to a boil. When the water is boiling add the soba noodles and cook for 4 - 5 minutes or until the noodles are al dente, stirring regularly.
When the noodles are done cooking, strain and set aside for plating.
In a medium pan over medium heat, cook the Vegano Nori Wrapped Tofu in a small amount of vegetable oil. Cook each side for 2-3 minutes until crispy.
When done cooking, slice the Vegano Nori Wrapped Tofu into four triangles and set aside for plating.
Divide the soba noodles into two bowls. Pour Vegano Scallon Tentsuyu over the noodles and top with the edamame beans and broccoli & gai lan. Top with Vegano Nori Wrapped Tofu triangles and garnish with the toasted hemp and sesame seeds. NOTE: We do not add salt to our meals so season to your liking.