1 brick extra firm tofu, sliced in half lengthwise and then into 5 slices (10 slices total)
1 cup unsweetened ketchup
2 teaspoons hot sauce
½ cup cooked quinoa
8 ounces soba noodles
1 carrot, fine matchstick pieces
1 small bunch watercress, sliced into
3 cups spring or filtered water
2 tablespoons organic soy sauce
1 teaspoon fresh lime juice
Step By Step Instructions:
Preheat oven to 425o and line a baking sheet with parchment paper or a silicone mat. Place a wire rack on top.
Slice tofu. Mix together ketchup, hot sauce and salt to your taste. Dredge tofu slices in sauce and then in cooked quinoa, pressing quinoa onto tofu (this is delightfully messy). Place tofu pieces on wire rack. Sprinkle any remaining quinoa on top of the tofu slices. Bake for 15-20 minutes, until the quinoa is crispy and lightly browned.
While the tofu cooks, bring a pot of water to a boil and cook soba al dente, about 10 minutes. Drain and rinse noodles well. Quickly toss carrots, watercress and onions with hot noodles.
Make the broth by simply simmering water with soy sauce for 5 minutes.
To serve, arrange noodles and vegetables in large individual serving bowls and spoon broth over top. Drizzle with lime juice and top with quinoa crusted tofu slices. Serve hot.