Ginger-spiked soba noodles with green pesto and roasted tofu
  • 1 zucchini, spiralised
  • 1 270g packet soba noodles
Roasted Tofu
  • 250g tofu, sliced
  • 2 Tbsp tamari
  • 1 Tbsp rice wine vinegar
  • 2 tsp coconut sugar or honey
Avocado dressing
  • ½ avocado
  • 2 Tbsp tamari
  • 1 tsp minced ginger
  • 1 Tbsp rice wine vinegar
  • 1 loosely packed cup of rocket
  • ½ loosely packed cup of coriander (cilantro) leaves
  • ½ lemon, juiced
  • 2 Tbsp sesame oil
  • 1 small garlic clove, minced
  • ½ Tbsp honey
  • Water, to thin
  1. Preheat oven to 200 C || 395 F
  2. Combine the tamari, rice wine vinegar and sweetener and coast the tofu. Leave to marinate at least 20 minutes while the oven preheats.
  3. Line a baking tray and brush or spray with some oil. Add the tofu, and bake around 20 minute, then turn and bake another 10 - 15 minutes or until golden.
  4. While to tofu is roasting, spiralise the zucchini and set aside.
  5. Cook the soba noodles according to packet directions, and rinse under cold water to cool once done.
  6. To make the dressing, add all ingredients to a blender and blend until smooth, adding a little water (around a tablespoon at a time) until you get your desired consistency - I usually add around 3 - 4 tablespoons.
  7. To serve, combine the noodles together and then stir through the dressing. Place in bowls, and top with the roasted tofu, sesame seeds and coriander leaves.
Recipe by to her core at