SOBA NOODLES AND CRISPY KALE

Serves: 4

Ingredients

• 200g firm tofu, chopped into bite-sized cubes and dabbed dry with kitchen paper

• 4 tbsp extra virgin olive oil

• 2 tbsp sesame oil

• 2 large handfuls of kale, stalks removed and torn into bite-sized pieces

• 20g nutritional yeast

• 200g mushrooms, sliced

• 240g soba noodles (I use buckwheat soba noodles)

• ½ cucumber, sliced into ribbons

Sauce

• 120g light tahini

• 2 tbsp light soy sauce or tamari

• 2 tsp sesame oil

• 1 tbsp honey

• ½ tsp chilli flakes

• Zest and juice of 1 lime

• 60ml extra virgin olive oil

Method

1. Pop the tofu into a bowl with 2 tablespoons of the extra virgin olive oil and the sesame oil and leave to marinate for 1 hour.

2. When you’re ready to start cooking, preheat the oven to 190°C/170°C fan/gas mark 5.

3. Next, cover the kale with the remaining 2 tablespoons of extra virgin olive oil and the nutritional yeast, making sure it is evenly coated – you may need to use your hands. Then lay the kale out across two large, lined baking trays – make sure the kale is evenly spaced and not overlapping. Pop in the oven to cook for 15–20 minutes until the kale is crispy.

4. Meanwhile, make the sauce by adding all the ingredients to a bowl and mixing together well.

5. Place a large frying pan over a medium heat, add the tofu and cook until it is golden brown. Transfer to a plate and set aside. Use the same pan to sauté the mushrooms until they are cooked through and tender.

6. Meanwhile, cook the soba noodles according to the packet instructions, then rinse well under cold water.

7. Grab a large serving plate and add the soba noodles and mushrooms, then pour over the sauce, making sure the noodles are evenly coated. Top with the kale, tofu and cucumber, then mix it all together.