If you are looking for some vibrant vegan inspiration it doesn’t better than this Maple Tofu Edamame Buckwheat Noodle Bowl. I don’t know about you but now the festive season is over I’m ready to crowd in the plants and fresh flavours. This bowl tastes amazing warm or cold making it the perfect dish for cooking once and eating twice. I hope you love making this recipe, be sure to tag me over on instagram if you give it a go with #madeleineshaw
Mix the tofu with the rest of the tofu spices. Mix the dressing together.
Cook the buckwheat noodles as per pack instructions then rinse with cold water.
Fry the tofu for 7 minutes until golden in a pan.
Mix the buckwheat noodles with the avocado, chopped herbs, spring onions, sesame seeds, edamame, avocado, tofu and dressing together,