This salad takes 10 minutes to make, is easy to prepare, and super delicious. Complex carbs, healthy fats, protein, fiber, and tons of vitamins and minerals.

If you can’t find soba noodles in Switzerland, substitute with rice noodles!

Tofu has a bad reputation, it looks weird, it has no flavor, tastes like a sponge or feels some other weird texture. I’ve always liked tofu, in any kind of form and flavor. Whenever I make tofu for someone other than just me I make sure I season it right, that’s the trick! The holy trinity ginger, chili, and garlic works wonder here. In terms of health, there are many conflicting opinions out there. Soy and soy products have been a staple in many cultures for a long time due to its great nutritional profile including high amounts of good quality protein and little fat. However, soy contains phytoestrogens that can act as estrogen in our body. The fact is, soy products as a part of a balanced diet is 100% safe (unless you are allergic to soy) and a great alternative to meat.  

Soba noodles are traditionally made from buckwheat. Buckwheat is not a cereal grain but a fruit seed. It is gluten-free and incredibly nutritious. It is a good source of magnesium and a good source of manganese, phosphorus, pantothenic acid, fiber and protein. The protein in buckwheat is a high-quality protein, meaning it contains all essential amino acids our body needs.

Rutin and quercetin are the two main flavonoids in buckwheat, which function as antioxidants. Consequently, diets that contain buckwheat are shown to lower cholesterol levels and high blood pressure and further fight cardiovascular diseases  


Serves 2


2 tablespoons toasted sesame oil 4 teaspoons soy sauce 1 tablespoon rice vinegar or lemon juice 1 teaspoon maple syrup 1 teaspoon finely grated ginger   FOR THE SALAD 100g  buckwheat soba noodles 300g Tofu 2 cups shredded purple cabbage chopped scallions, cilantro, and toasted sesame seeds to garnish  


Combine all the dressing ingredients in a small jar with a tight fitting lid. Shake vigorously until well mixed.


Bring a pot of water to a boil. Add the noodles and cook for 3-4 minutes, until tender. Be careful not to over cook. Drain the noodles and rinse under cold water. Set aside.

Cut the tofu into 1 inch cubes and fry in a non-stick pan, add 1 tbsp of soy sauce to the pan, once tofu is golden brown, remove from the pan and add to a large bowl

Add noodles and cabbage into the bowl

Add the dressing and the garnishes and toss to combine.


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