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  • Olive Magazine

    GREEN FEASTS

    Oct 28, 2020 4 minutes
    Recipes ANASTASIA ARGENT
    Photographs TAMIN JONES

    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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