Delicious and original salad recipe, accompanied by a tasty dressing.   Recipe serves 4, so adjust quantities to suit.


Assortment of Tofu: Smoked tofu, tofu sausages and plain white tofu in the background, focus on smoked tofu


  • 125g buckwheat noodles
  • 1 large carrot
  • 1 courgette
  • Handful green beans, thinly slices
  • Small handful Thai basil leaves, ripped
  • Handful bean sprouts
  • Handful coriander leaves
  • Seeds from half pomegranate
  • 2 tsp sesame oil
  • 2 tsp coconut oil
  • 125g smoked tofu, cut into 6 big squares
  • 2 tsp tamari
  • 50g raw cashews


  • 1 tbsp white miso paste
  • 2 tbsp mirin
  • 1 tsp sesame oil
  • 1 pack sushi ginger (50g drained weight)
  • 2 tsp rice wine vinegar
  • 1 tbsp lime juice
  • 4 tbsp olive oil
  • 2 tbsp water


Whizz the dressing ingredients in a blender until smooth.

Cook the noodles according to instructions (they tend to stick together so use a large pan with plenty of water and stir occasionally whilst they are cooking), rinse in cold water and drain. Use a spiralizer (GEFU from Amazon online) to make the carrot and courgette into spirals (or shred finely). Place the noodles, carrot and courgette into a bowl and mix. Mix in the remaining vegetables/herbs, pomegranate seeds and 2 tsp sesame oil.

Before serving, heat the coconut oil in a heavy pan and cook the tofu for a few minutes until browned on all sides. Add the tamari and cook for a further 2 mins.

Add the dressing to the noodle salad and toss gently. Scatter on the cashews and serve with the tofu cubes on the side.