This meal can be made for omnivores and vegans, and for anyone who is gluten free and dairy free. The soba noodles that we use are made out of buckwheat, which is actually a seed, but is commonly misunderstood to be a grain. Buckwheat is a wonderful alternative to eating grains because it is easily digested by people who are sensitive to wheat and other gluten containing grains. This isn't the only great thing about buckwheat- studies have shown that buckwheat actually helps to lower blood glucose levels*, which can be helpful for Diabetes management.
Deconstructed Soba Noodle & Lime Almond Bowl
2 servings of gluten free, buckwheat soba noodles (we love the brand king soba)
2 servings of sprouted, organic tofu (we love the brand Wildwood)
1 large zucchini
2 cups cauliflower florets
5 cups baby spinach
2 cloves garlic, diced
coconut oil for sautéing
Lime Almond Sauce:
1 lime, juiced
2 Tbsp almond butter
2 tsp tamari
2 tsp maple syrup
2 tsp toasted sesame oil
1. Cook the soba noodles in boiling water, follow instructions on the package. Run under cold water once cooked and set aside.
2. While the soba noodles are cooking, prepare the vegetables. Spiralizing the zucchini is our favourite way to prepare this yummy vegetable. If you don't have a spiralizer, you can simply chop the zucchini- it will still taste great.
3. Saute the garlic with coconut oil for a moment and then add the carrots, cauliflower and zucchini for 5-10 minutes.
4. Add the spinach in at the very end, it will cook down quickly.
5. Mix together the sauce ingredients.
6. Slice the tofu in thin pieces and saute quickly with coconut oil.
7. Serve the soba noodles in bowls, top with vegetables, tofu and the lime almond sauce.