Vegan Meal of the Week: Soba Noodles with Tofu

Eating vegan for one day uses only 300 gallons of water, while a meat eating diet takes 4,000. Save water today by trying these delicious soba noodles instead of your meat dish! This is an amazing Asian salad I adapted from a recipe in Vegetarian Magazine.

Serves: 7

Ingredients:

1 9.5-ounce package soba noodles

3 teaspoons olive oil

4 tablespoons rice vinegar

3 tablespoons soy sauce

1 teaspoon organic brown sugar

3 teaspoons lime juice

1 cup grated carrots

1 cup minced celery

½ cup minced red, yellow, and/or orange bell peppers

2 cups finely chopped baby kale

2 cups broccoli

8 ounces marinated or baked tofu (try my marinated tofu recipe or use storebought baked tofu)

1. Prepare tofu.

2. Prepare carrots, celery, peppers, and kale. Chop broccoli and sauté over medium heat for 5 minutes. Remove from heat when done.

3. Bring a large pot of water to a boil. Add soba noodles and cook as directed. When noodles are done, drain and rinse.

4. While noodles cook, combine rice vinegar, soy sauce, brown sugar, and lime juice. Stir until well blended.

5. Gently toss marinade with noodles, peppers, carrots, celery, marinated tofu, kale, and broccoli.