Gingery Lime Soba Noodles

Ingredients

The Veggies

  • 1/2 head cauliflower
  • 5 small golden potatoes
  • 6-8 brussel sprouts
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tbsp sesame oil
  • 2 tbsp Big Tree Farms Coco Aminos
  • 2 tbsp Big Tree Farms Coconut Nectar
  • 1 Pinch salt & pepper

Sesame Tofu and Noodles

  • 1 block firm tofu, drained and cubed
  • 2 tbsp arrow root (or corn) powder
  • Pinch avocado oil
  • 1/2 cup Big Tree Farms Gingery Lime Coconut Aminos
  • 2 tbsp sesame oil
  • 2 tbsp Big Tree Farms Coconut Nectar
  • 1 tbsp liquid aminos
  • 1 tbsp sriracha or chili paste
  • 1 pkg vegan soba noodles, cooked to package instructions
  • Pinch sesame seeds, greens, and orange slices for toppings

Instructions

Gingery Lime Soba Noodles w/Sesame Tofu and Roasted Veggies

  1. Preheat oven to 400.
  2. On a sheet pan, add the veggies and toss with sesame oil, spices, coco aminos and coconut nectar.
  3. Bake for about 20-25 minutes until fork tender and slightly crispy.
  4. While the veggies are cooking, prepare the tofu.
  5. In a bowl, toss the arrowroot powder with the tofu cubes and coat well.
  6. In a cast-iron pan, or any skillet, add a dash of avocado oil to keep it from sticking and heat over medium high heat.
  7. Once the skillet is hot, add the tofu cubes. Sear on all sides, takes about 2 minutes per side.
  8. While the tofu is cooking, cook the noodles and prepare the sauce.
  9. Grab a mason jar (a bowl works too) and add the Gingery Lime Coco Aminos, the sesame oil, coconut nectar, liquid aminos and sriracha. Mix well. Set aside.
  10. Once the tofu is crispy on all sides, pour half of the dressing you just made in the mason jar. Coat well and turn off the heat.
  11. Add your drained and cooked noodles in a bowl and toss with the rest of the dressing.
  12. Serve the noodles in a bowl with the veggies, tofu and desired toppings on top!
Gingery Lime Soba Noodles

Featured Products