Vegetable and Soba Salad with Mapled Tofu

lottieanddoof.com

14 ounces extra-firm tofu

2 tablespoons coconut oil

1 tablespoon low-sodium soy sauce

1 tablespoon maple syrup

Freshly ground pepper

6 ounces soba noodles

1 bell pepper, seeded and sliced thinly

3 carrots, peeled and julienned into long strips

1 seedless cucumber, julienned into long strips (avoid the seedy core)

1 bunch of cilantro, coarsely chopped

2 green onions, thinly sliced

2 tablespoons toasted sesame seeds

1 large avocado (or 2?)

Dressing

1 tablespoon yellow miso paste (if you have a darker color, just use less)

1 (3-inch) piece of fresh ginger, peeled and grated

1 teaspoon honey

zest and juice of 2 limes

1 tablespoon toasted sesame oil

1 to 2 teaspoons Sriracha sauce (plus more for serving)

Directions at lottieanddoof.com

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