Tofu, Cauliflower & Greens with Soba Noodles and Miso Tahini Sauce

Soba Noodles in Miso Tahini Sauce

I’ve had a jar of tahini sitting in my pantry for too long. I really should use it more often. My intention when I bought it was to use it in salad dressings and similar sauces, but I just haven’t reached for it until now. I actually never intended to use it in this dish, but it just happened, and I’m glad it did.

I got a couple of bunches of broccoli rabe greens in my CSA and I wanted to include it in dinner. I also had a head of cauliflower begging to be used. Both of these veggies tend to get used as side dishes. I wanted to include both in my main course. So I came up with this soba noodle dish. I love cooking with soba noodles. I buy a gluten free version and they cook up so fast and taste excellent.

 

Tofu, Cauliflower & Greens with Soba Noodles and Miso Tahini Sauce
 
Author:
Recipe type: vegan, dinner, gluten free

Ingredients
  • Soba Noodles
  • 1 pound of extra-firm tofu, cubed and drained
  • 1 tbsp. tamari or soy sauce
  • 1 tbsp. coconut oil
  • 2 tsp. sesame oil
  • 1 small onion, chopped
  • 1 shallot, chopped
  • 5 cloves garlic, chopped
  • 1.5 tbsp. ginger, chopped
  • 1 head of cauliflower, washed and trimmed
  • 1 bunch of broccoli rabe greens (could also use spinach or swiss chard), washed and chopped
  • 2 tsp. red pepper flakes
  • 1 tsp. salt
  • 1 tsp. ground black pepper
Miso Tahini Sauce
  • 3 tbsp. tahini
  • 2 tbsp. white miso
  • 1 tbsp. soy sauce
  • 1 tbsp. ginger, chopped
  • 2 cloves garlic, chopped
  • ¾ cup water
  • 1 tsp. ground black pepper
  • 1 tsp. red pepper flakes
  • additional salt and pepper to taste

Instructions
  1. Boil some salted water in a pot and cook the soba according to the directions on the package. Drain and rinse with cold water to stop the cooking process.
  2. Preheat the oven to 400.
  3. Mix the tamari and the sesame oil. Mix in to the cubed tofu. Place the tofu on a baking sheet and bake in the preheated oven for about 20 minutes.
  4. Heat up the coconut oil in a large pan. Add in the sesame oil.
  5. Saute the onion, garlic, ginger and shallots for a few minutes to soften.
  6. Break up the cauliflower and add to the pan. Cook for about 8-10 minutes. Let the cauliflower brown a bit.
  7. One the cauliflower is softer, but still has some bite to it, turn the heat down lower add in the chopped greens.
  8. Add in the red pepper flakes, salt and ground pepper.
  9. In a separate bowl, whisk all of the sauce ingredients together.
  10. To serve, layer the soba noodles then the cauliflower mixture. Then pour the sauce over both. You can garnish with scallions, roasted sesame seeds and additional red pepper flakes if you like.
  11. Enjoy!

Soba Noodles in Miso Tahini Sauce

Honey Sesame Ginger Roasted Cashews and Almonds

Honey Sesame Ginger Roasted Cashews and Almonds

I’ve got Purim on the brain right now. My schedule is off and I have been procrastinating on everything, but Purim is one of my favorite holidays. I want to make it special. Ever since I was a kid, I loved the whole process of giving Mishloach Manot. As a kid, it meant driving around the neighborhood with my parents and running in to houses to hand off the goodies to our dear friends. I now have a more active role though. I love to get creative with what we put in our little packages. I always try to include something homemade and something somewhat useful.

My parents recently mentioned a dinner that they made some candied nuts. My mother went on about how easy and tasty they were. I thought back to some honey sesame cashews that I used to buy from Trader Joe’s. They were so good. Unfortunately, they aren’t kosher. I set out to make my own – with a few adaptations on flavor. These were very tasty and came together pretty easily!


Honey Sesame Ginger Roasted Cashews and Almonds

Ingredients:

2 cups raw cashews
2 cups raw almonds
1/2 cup sesame seeds
2 tbsp. coconut oil
4 tbsp. honey
1 tsp. cinnamon
1/2 cup crystallized ginger, chopped finely
4 tbsp. brown sugar
1/2 tbsp. water
1 tsp. salt

Directions:

Preheat the oven to 300.

Spread out the cashews and almonds on a baking sheet and toast in oven for around 15 minutes. Check on the nuts at around 10 minutes to see if they are beginning to brown. Do not let them burn.

Honey Sesame Ginger Roasted Cashews and Almonds

Spread the sesame seeds on a small baking sheet and toast in oven for 10 minutes. Again, keep an eye on these as well so that they don’t burn.

Transfer the nuts to a large mixing bowl.

In a small saucepan, melt together the coconut oil, honey, cinnamon, ginger, brown sugar, water and salt. Heat it on medium until the entire mixture is melted.

Honey Sesame Ginger Roasted Cashews and Almonds

Pour the mixture over the nuts and stir well until everything is well coated.

Honey Sesame Ginger Roasted Cashews and Almonds

Mix in the sesame seeds. Stir well.

Transfer the entire mixture to a parchment covered baking sheet. Spread out mixture well so everything is in a single layer.

Honey Sesame Ginger Roasted Cashews and Almonds

Place baking sheet in oven for 15 minutes.

Remove from oven and cool completely.

Break up the mixture with a wooden spoon.

Once it’s cool, it’s ready for eating! Place in pretty bags for mishloach manot distribution, or serve in bowls. This mixture should be kept in an airtight container. Happy Purim!

Honey Sesame Ginger Roasted Cashews and Almonds

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