Tempeh Soba Noodle Salad

Here's a fun take on the Soba Noodle Salad with marinated tempeh instead of tofu for some added protein... this recipe is flavorful, citrus-y, and definitely hearty, you will get your fill with this delightful dish while tantalizing your tastebuds!

Dressing

  • 1/8 cup sesame oil
  • 1 tbsp flaxseed oil 
  • 3 to 4 tbsp apple cider vinegar
  • 1 tbsp tahini
  • 1 tbsp maple syrup, maple butter or agave
  • 1 clove thinly sliced garlic
  • 1 tbsp tamari
  • 1 tbsp organic sesame seeds

Salad

  • 1 package (8 oz) soba noodles
  • 1 Red Pepper, pitted, chopped, washed
  • 1 Orange or Yellow Pepper, pitted, chopped, washed
  • 3 green onions, finely chopped
  • 1 cup cilantro, chopped, washed or organic baby spinach
  • 1 package organic tempeh (heated in 1 tbsp olive oil & garlic powder & pinch of salt)
  • Sea Salt (to taste) or Bragg's Liquid Soy Seasoning (to taste)
  • Lime wedges (if available)

Directions

  • In a saucepan, boil water, add soba noodles. Cook till tenderness is reached.
  • In a frying pan, heat/sautee cubed pieces of tempeh in 1 tbsp olive oil, 1 tsp garlic powder and pinch of salt
  • Drain hot water from soba noodles in cold water, place into large salad bowl. Add peppers, green onions, cilantro, and toss in the cooked tempeh. 
  • In cup or bowl, add all dressing ingredients on top of the sliced garlic. Stir. If required, add a tablespoon hot water to help blend ingredients. Add Liquid Soy Seasoning to taste as needed.

Drizzle over salad and scoop up tempeh to the centre to mix salad evenly before serving. ENJOY! If it doesn't get gobbled in the first sitting, this salad will last a few days in the fridge, so store in a sealed container for freshness. You might need to squeeze some more fresh lime juice on it for the 2nd or 3rd day.