GREEN FEASTS
Oct 28, 2020
4 minutes
Recipes ANASTASIA ARGENT
Photographs TAMIN JONES
![olive2011_article_083_01_01](https://article-imgs.scribdassets.com/2sgh3d21s0882jex/images/fileLUZ49L0Y.jpg)
Noodle buddha bowl
![olive2011_article_083_01_02](https://article-imgs.scribdassets.com/2sgh3d21s0882jex/images/fileZ0TSEPMB.jpg)
40 MINUTES | SERVES 1 EASY |
![olive2011_article_083_01_03](https://article-imgs.scribdassets.com/2sgh3d21s0882jex/images/file5QDYCVQY.jpg)
firm tofu 130g
dried noodles 60g, cooked following pack instructions
edamame beans 80g
cooked beetroot 80g, cut into chunks
cherry tomatoes 80g, halved
mango chunks 80g
MARINADE
tamari 1 tbsp (see cook’s notes)
ginger ¼ tsp, finely grated
garlic 1 clove, crushed
maple syrup 1 tsp
PEACH DRESSING
white wine vinegar 1 tbsp
tamari ½ tbsp
olive oil 1 tbsp
ginger finely grated to make ½ tsp
garlic crushed to make ½ tsp
peach 1, quartered
• Heat the oven to 240C/fan 220C/gas 9 and line a baking tray with baking paper.
• Put the tofu between a few sheets of kitchen roll. Squeeze it gently until a good amount
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