| 16 | 25 | 448 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 1 tbsp | Soy sauce (dressing) |
| 1 tbsp | Lime juice (fresh) (dressing) |
| 1 tsp | Sesame oil (dressing) |
| 3 clove(s) | Garlic (dressing) |
| 1/2 tsp minced | Ginger root (dressing) |
| 1/2 tsp | Agave nectar (syrup) (or honey, dressing ) |
| 1 tsp | Hot pepper (chili) flakes (dressing) |
| 90 gm | Buckwheat soba noodles, gluten-free, dry (noodles) |
| 1 tbsp | Sesame oil (noodles) |
| 1 tbsp | Olive Oil, Extra Virgin (noodles) |
| 1/2 cup | Sweet potato (cut into small cubes, noodles) |
| 2 cup | Kale (torn, noodles) |
| 180 gm | Tofu, regular, extra firm (noodles) |
| 1 pinch | Salt (noodles) |
| 1 dash | Black pepper (noodles) |
| 1 tbsp | Sesame seeds (for garnish, noodles) |
In a pot of boiling water, cook soba noodles for 3 to 4 minutes, or al dente. Drain and transfer to a bowl. Toss with sesame oil to separate strands. Chill in fridge.
In a bowl, combine dressing ingredients.
Meanwhile, heat olive oil. Sauté sweet potato, kale and tofu cubes until sweet potato has softened, kale has wilted and tofu has browned, about 7 to 8 minutes. Season with salt and pepper. Toss with chilled noodles and dressing in bowl. Chill until ready to serve.
| Meat Alternative | 0.8 |
| Vegetables | 1.4 |
