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Soba Noodles with a Creamy Silken Tofu Herb Sauce

Silken tofu is an excellent base for vegan creamy dips, dressings and sauces. The addition of lots of herbs, lemon and chilli turns this into a fresh and light noodle or pasta sauce. Equally good hot or cold this is perfect for an al fresco supper on a summer’s evening. Add more, less or different herbs according to your taste.
Serves 4
Ingredients
- 1 block Clearspring Silken Tofu - drained
- 1 clove garlic
- 1 tbs Clearspring Sweet White Miso
- 1 tbs Clearspring Tamari
- Zest & juice of a small lemon
- 1 packet Clearspring Snack Organic Tamari Roasted Cashew Nuts
- ½ fresh red chilli - deseeded
- about 30g fresh coriander - a small handful
- about 10g fresh basil - a few stalks
- 4 bundles Clearspring Japanese Soba Noodles
Method
- Put the tofu, garlic, miso, tamari, lemon and cashews into a food processor or blender and whizz until smooth.
- Add the chilli and herbs (reserving a few of the coriander leaves) and whizz for another few seconds, until well chopped.
- Cook the noodles according to the packet instructions, drain, return to the pan and add the tofu sauce.
- Garnish with a few coriander leaves and a slice of chilli to serve.
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.