Cold noodle salad with tofu and edamame
Fresh cold noodle salad with tofu and edamame, balanced and protein-rich for Phase 4.
A plant-based cold noodle salad with firm tofu and edamame, finished fresh with a soya and rice vinegar dressing and sesame seeds. The wholemeal noodles provide body, the tofu and edamame bring bite, and the carrot delivers crunchy freshness. Refreshing, filling and perfect to take along on the go.
In the maintenance Phase 4 you're after balanced meals that are easy to stick with, and this noodle salad is exactly the ticket. Tofu and edamame together deliver complete plant-based protein for satiety, whilst the wholemeal noodles provide slow-release carbohydrates and sustained energy. So this remains a smart choice within a high-protein diet, even without meat or fish.
Lovely with a splash of peanut sauce or a handful of roasted peanuts for extra bite. A few nori strips scattered over give the salad a savoury, umami-rich touch.
Zo maak je het
- Cook the noodles according to the packet instructions and rinse them cold.
- Cut the tofu into cubes and the carrot into strips.
- Blanch the edamame briefly and let cool.
- Mix noodles, tofu, edamame and carrot in a bowl.
- Whisk together soy sauce, rice vinegar and sesame oil to make a dressing and toss through.
- Sprinkle with spring onion and sesame seeds and serve cold.
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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
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