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

1. Put the tofu, garlic, miso, tamari, lemon and cashews into a food processor or blender and whizz until smooth.
2. Add the chilli and herbs (reserving a few of the coriander leaves) and whizz for another few seconds, until well chopped.
3. Cook the noodles according to the packet instructions, drain, return to the pan and add the tofu sauce.
4. 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.