1400 700 vegan sobanoodles horizontal

Soba Noodle Bowls

with Red Curry Almond Butter Dressing

lunch

Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Winter Recipes <600 Calories High-Protein Hearty Vegetables Nuts Pasta Tofu Lunch Almonds Cabbage Lime
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
560
FAT
13g
CARBOHYDRATES
74g
PROTEIN
36g

MAIN INGREDIENTS

  1. 8 oz Hodo® Organic Braised Tofu
  2. 1 lime
  3. 2 scallions
  4. 2 tbsp almond butter
  5. 1 tbsp red curry paste
  6. 6 oz soba noodles
  7. 2 oz shredded red cabbage
  8. 1 tbsp togarashi
  9. Salt*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Medium saucepan

INSTRUCTIONS

1
Make the dressing

Bring a medium saucepan with 2 quarts water and 1 tbsp salt to boil. Dice the tofu. Thinly slice the scallions. Halve and juice the lime. In a medium bowl, combine the lime juice, almond butter, red curry paste, and ¼ cup warm water. Whisk red curry almond butter dressing until smooth.

2
Cook the noodles

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain and run noodles under cold water to stop the cooking process.

3
Build your bowls

Divide the cooked soba noodles between bowls. Top with diced tofu, sliced scallions, and red cabbage. Drizzle with red curry almond butter dressing and sprinkle with togarashi.