After over a year of planning, three months of building, countless lunch breaks spent organising finances, permits and other final details and just as many countless nights spent lying awaking deciding on details – we finally moved back into our house. To say we’re excited is an understatement. I’m planning on putting together a post with the before and after shots sometime in the new year, once we’ve finished decorating.
While we were staying up at B’s parent’s house, I’ve was a bit limited in my cooking – we didn’t have much space to keep food, and I’m conscious of not taking over someone else’s kitchen to cook in (I’m definitely not one of those people that cleans as they cook – my kitchen often looks like a hurricane’s passed through after I’ve spent a few hours in there cooking! My hope is that I’ll develop better habits in our new kitchen fully equipped with more storage, a dishwasher and plenty of bench space, but we’ll see!) This forced me to be a little creative and come up with different ways of serving what was essentially the same dish. Most of our meals over the past three months were variations of a cold greens-based salad or a one-pot veggie stiry-fry type dish. To keep things interesting, I’ve been alternating the dressings – chimichurri, pesto’s and zesty blended avocado creations.
This dressing ended up being one of my favorites – a creamy avocado base kept interesting with a generous amount of ginger, some zesty lime, and fresh herbs. I’ve served it here with some soba noodles and spiralised zucchini – you could obviously choose just the one type of noodle here but I like to mix mine up to get a sneaky dose of veggies that’s still filling and satiating.
I served this dish cold, but I like to add the tofu freshly roasted – the contrast in texture and temperature adds a wonderful element to the dish. Leftovers are fine to serve completely cold though if you wish, or alternatively heat up the entire dish for something a little more warming.
- 1 zucchini, spiralised
- 1 270g packet soba noodles
- 250g tofu, sliced
- 2 Tbsp tamari
- 1 Tbsp rice wine vinegar
- 2 tsp coconut sugar or honey
- 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
- Preheat oven to 200 C || 395 F
- Combine the tamari, rice wine vinegar and sweetener and coast the tofu. Leave to marinate at least 20 minutes while the oven preheats.
- 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.
- While to tofu is roasting, spiralise the zucchini and set aside.
- Cook the soba noodles according to packet directions, and rinse under cold water to cool once done.
- 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.
- 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.
So glad you’re back to blogging Dearna, and I cannot wait to see the before and after shots of the kitchen! No exaggeration – I love everything about this noodle bowl and it’s definitely going on my list to make soon.
Thanks so much Katie – I think I need to make it for myself again soon too :) Hope you like it! x
We did like it! We actually loved it. Looking forward to leftovers today and I’ll definitely make this again. I love the arugula avocado sauce.
Yeah my kitchen looks like a warzone after I’m done with the cooking hehehe. Glad you’re back in the game, gal! These noodles couldn’t look any better than they do. That tofu ahhhh!!! Totally calling my name! x
Hello Consuelo! Lovely to hear from you – hope you had a lovely Christmas :) Thanks honey – tofu + noodles are a match made in heaven! x
Congratulations on moving back into your house, and for taking the time away from “re-nesting” to give us this gorgeous, wholesome recipe. :-)
Thanks so much Kellie!
I found this recipe on pinterest and made it a while back. Absolutely DELICIOUS!!! My bf and I have added this to our list of favorite dishes. So flavorful. Thanks for the recipe :)
Thank you so much Jennifer – such a lovely comment :) It’s made my day that you enjoyed it so much! xx
This is a meal staple for my family who love it so much that my daughter asked for it as her birthday dinner!
Is there any better feedback than a child requesting your food for their birthday dinner!? Thank you so much Jenine, so glad your family are loving this dish, and Happy Birthday to your daughter :) x