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Tofu With Soba Noodles & Kale

Serves 2 generously

INGREDIENTS 
2 serves soba noodles, cooked according to instructions
The leaves off half a bunch of organic kale, stalks trimmed
1 cup baked pumpkin
120g organic firm tofu chopped into cubes
1 handful raw cashews
1/2 or whole an avocado (optional, I always add avo)
2TBS soy sauce
Coconut oil for frying

Dressing 
3TBS sesame oil
1TBS kejap manis
1/2 stevia stick
1TBS lemon juice
2TBS soy sauce

METHOD
Whisk the dressing ingredients together and set aside. Place the cooked soba noodles on a large platter. Then, heat a large fry pan with coconut oil and saute the kale until soft and wilted. Place on top of the soba noodles, along with the pumpkin.
2 Wipe the pan clean and add more coconut oil for frying. Heat the pan and add the tofu and cashews, along with 2TBS soy sauce. Keep ingredients moving in pan so as not to burn and cook until crisp and golden. Add to the salad and drizzle with dressing.

Written by Bannie Williams

Bannie Williams is a Nutritionist, former model and the founder of The Healthy Ingredient- a holistic nutritional consultancy based in Melbourne.

Having since completed Nutrition and Food Sciences at University, Bannie is a powerhouse in the world of Nutrition. From nutrition writing, to health food recipe development, Bannie is all about holistic living.

Bannie is the resident nutritionist for a number of publications including The Carousel and Cleo magazine. Bannie also practices as an Associate Nutritionist through her Melbourne based consultancy.
All recipes and images posted on The Healthy Ingredient are Bannie’s delicious, clean creations all individually designed to have a superior nutritional profile.

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