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What's Cooking? Tofu Bowl

Tofu Buddah Bowl

by Adria Wu

Author Adria Wu

Adria Wu, Cordon Bleu trained chef and woman behind the healthy eatery Maple & Fitz gives a nod to Vegetarian week (15-21 May) with a mouth wateringly delicious veggie recipe.

This is a deliciously nutty and easy to prepare vegetarian dish for tofu beginners and lovers alike!  The creaminess of the almond butter and crunch of the toasted almonds balances the wonderfully chewy tofu leaving you wanting more…

Tofu Bowl


400g 100% buckwheat soba noodles (or regular for gluten containing noodles)
1 tbsp olive oil
400g extra firm tofu
2 tbsp olive oil
a few pinches of sea salt


6 tbsp almond butter, 100g
2 tsp white miso paste
1 lime juiced
¼ tsp sea salt
6 tbsp water


30g flaked almonds
4 stalks spring onion, sliced
handful of mint leaves or thai basil
1 red chili (optional)

Serves 4


  1. Make the almond dressing by combining all the ingredients except the water and whisk until even. Add the water one tablespoon at a time until consistency is like a creamy salad dressing.
  1. Bring a pot of water to the boil and cook the noodles for 3-4 minutes until al dente. Drain thoroughly and rinse under cold running water. Toss in 1 tbsp olive to prevent the noodles from sticking together.
  1. Cut the tofu into 1-2 cm cubes and cook on medium high heat with olive oil and 2 pinches of salt until golden brown, approximately 5 minutes. Add the noodles onto the pan for 30 seconds to reheat.
  1. Toss the warm noodles and tofu in almond dressing and garnish with almonds, spring onions, mint leaves and chili.
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