Olive Magazine

GREEN FEASTS

Noodle buddha bowl

40 MINUTES | SERVES 1 EASY |

firm tofu 130g
dried noodles 60g, cooked following pack instructions
edamame beans 80g
cooked beetroot 80g, cut into chunks
cherry tomatoes 80g, halved
mango chunks 80g

MARINADE

tamari 1 tbsp (see cook’s notes)
ginger ¼ tsp, finely grated
garlic 1 clove, crushed
maple syrup 1 tsp

PEACH DRESSING

white wine vinegar 1 tbsp
tamari ½ tbsp
olive oil 1 tbsp
ginger finely grated to make ½ tsp
garlic crushed to make ½ tsp
peach 1, quartered

• Heat the oven to 240C/fan 220C/gas 9 and line a baking tray with baking paper.

• Put the tofu between a few sheets of kitchen roll. Squeeze it gently until a good amount

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