This is a perfectly balanced plate.
1 pkg (363 g) soba buckwheat noodles
1⁄3 cup 2% plain Greek yogurt
2 tsp each rice vinegar and sesame oil
1 pkg (210 g) smoked tofu
1⁄4 head purple cabbage
1 English cucumber
1 cup sugar snap peas
1 red bell pepper
Toppings (optional): chopped peanuts, sliced green onions, chopped cilantro
- In Multipurpose Pot, set over high heat, boil soba noodles until cooked, 2 min or as per package directions. Drain and rinse noodles under cold water. Place in a large bowl.
- Meanwhile, slice limes in half. Using 2-in-1 Citrus Press, squeeze juice from both halves into a small measuring cup or bowl. Whisk in yogurt, sauce mix, vinegar, and oil. Set aside.
- Using 4-in-1 Mandoline fitted with the 3.5 mm slicer plate, slice tofu into thin strips, and then carefully slice cabbage. Change plate and use the 6.6 mm julienne plate to julienne cucumber into long thin strips. Using a knife, thinly slice snap peas and pepper.
- Add veggies and tofu to bowl with noodles. Spoon dressing over top. Toss until combined. Add toppings, as desired.
Slash prep time by prepping your veggies and dressing a day ahead, then simply cook your noodles and assemble the day of.
Soba noodles are traditionally made from buckwheat, which is gluten-free, but make sure to check the label if you are avoiding gluten as wheat is often an added ingredient.