Thai Salad

This is a fantastic tasting and filling noodle/salad dish that is from the January 2012 edition of Australian Women's Health.

makes 2 servings

- 110g extra-firm tofu drained and cut into 2cm cubes
- 110g buckwheat soba noodles
- 1/2 cup shredded carrot
- 1/2 red capsicum, sliced into 3cm strips
- 1/2 cup frozen shelled edamame, microwaved for 1 minute and cooled
- 2 tbs chopped coriander
- 2 tsp black seasme seeds ( i just toasted white ones)

Dressing

- 1 tbs creamy peanut butter
- 2 tbs rice wine vinegar
- 2 tbs reduced-salt soy sauce
- 2 tbs fresh lime juice
- 1 tsp brown sugar

1.combine all dressing ingredients in a blender or food processor or whisk together until smooth.

2. Toss 1 tablespoon dressing with tofu and set aside to marinate. Reseve rest of dressing.

3. Cook noodles according to package directions then drain and rinse.

4. In a large bowl, toss cooked noodles with remaining dressing.

5. Add carrot, red capsicum, edamame, coriander and mairnated tofu. Toss gently.

6. Sprinkle with seasame seeds. Serve immediately or refrigerate overnight.

"Honey" and Mustard Tofu Penne

This is a veganised version of a recipe from Women's fitness magazine.

serves 2

50g wholewheat penne pasta
140g tofu
1/2 onion, diced
1 clove garlic, crushed
2-3 celery stalks, sliced
50 mushrooms, sliced
3-5 cherry tomatos, halved
1/4 tablespoon light mayonnaise (soy)
1 tsp wholegrain mustart
1/4 tablespoon agave syrup

1. cook the penne pasta according to the instructions on the packet, then drain.

2. Meanwhile cook the tofu under a grill until cooked, turned halfway, then cut into bit-sized chunks.

3, heat oil in large frying pan, add onion and garlic, cook for 3 min or until onion softens. Add the celery, mushrooms and tomatos and cook for 5 min or until the mushrooms soften.

4. Mix the mayonnaise, mustard and agave syrup in a separate bowl. Then add the sauce to the pan, along with the penne and tofu. Stir well and serve.