Chewy soba noodles tossed with kale, carrots, purple cabbage, and zero-oil air-fried tofu in a creamy peanut, chili, and lemon dressing. A colorful, protein-packed, oil-free vegan salad.
Prep the vegetables: chop kale, chop purple cabbage, and grate the carrots.
Prepare the tofu: cut into square-sized pieces and air-fry at 400°F (200°C) for about 20 minutes until crispy on the outside but still slightly soft inside.
Cook the soba noodles according to package instructions (about 7 minutes) until chewy, not soft.
Drain and cool the noodles under cold running water, then let them sit in a tray to fully drain.
Make the dressing: combine peanut butter, lime juice, salt, chili garlic powder, and a little water. Keep it thick but pourable, like a salad dressing.
Assemble the salad: in a large bowl, combine the cooked noodles, chopped vegetables, and air-fried tofu.
Add the dressing and mix thoroughly until every bite is evenly coated.
Serve at room temperature or chilled for a refreshing, protein-packed, oil-free vegan noodle salad.
Servings 4
Serving Size 1 bowl (330 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.