1/2 packet soba noodles
½ bunch kale, shredded finely
½ cup walnuts, chopped finely
1 large carrot, cut into ribbons
1 block hard tofu, cut into strips
1 tbsp extra virgin olive oil or coconut oil
½ cup unhulled tahini
Water, as needed
¼ cup miso paste
1-2 tsp honey
2 garlic cloves crushed
1 tbsp lemon juice
½ bunch coriander, chopped finely
1 tbsp sesame seeds, toasted
Blend the tahini, miso, garlic and lemon in a food processor until well-combined, adding enough water as needed to create a pouring consistency. Taste for seasoning, set aside.
Cook soba noodles according to packet directions, rinse under cold water.
In a bowl combine shredded kale, walnuts and carrot. Add cooked soba to the bowl whilst still warm and combine well. Pour half the dressing over the salad mix and toss well.
Heat a frying pan with oil over medium-high heat, pan-fry tofu until crispy on each side, set aside on paper towel.
Serve salad topped with tofu, extra drizzle of tahini dressing, coriander and toasted sesame seeds.