Smoked Tofu and Cabbage Slaw Noodles with Warm Sesame Dressing

I’ll be honest. I wasn’t going to share this recipe with you because the photos I had of this recipe well, quite frankly, sucked. Both times I made this was in the dead of winter in the evening when there was no natural light for decent photos. However, I decided that sharing this recipe with you was more important than the aesthetics of the images. Trust me. This is a good one.

I love making noodle bowls that remind me of ones I can get in restaurants (like Fresh in Toronto) since there’s a lot of versatility with what you can throw in it, but the base for me is always the sauce and the tofu. And this dish has does both really well.

noodle bowl 2

Smoked tofu really elevates this dish with more complex flavour so while it’s not the end of the world if you can’t find it, it really can make this meal really unique. And the sauce. Oh my. The sauce on the noodles here is a perfectly sweet and toasty which is perfectly contrasted with the tang from the slaw.

As usual, feel free to substitute in whatever vegetable you have: asparagus, cauliflower, swiss chard, baby spinach or kale would all be lovely here, but of course make it your own! You can also add some shredded carrots or beets to your slaw too if you have any.

noodle bowl 1

I hope you enjoy this healthy “fast food” version at home. Please let me know how you like it in the comments below! 🙂

xo Mira

Smoked Tofu and Cabbage Slaw Noodle Bowl (serves 2)


For the bowl:

  • 1-2 cups broccoli trees or any other green veg of your choice
  • 1 package buckwheat noodles
  • coconut oil
  • 1 block of organic smoked tofu cut into 1 inch cubes
  • 1 tbsp. sesame seeds (white or black)

For the slaw:

  • 1-2 cups green or purple cabbage, finely shredded (you can also add shredded carrots or beets!)
  • 1 tbsp. rice vinegar
  • 1 tbsp. maple syrup
  • big pinch of pink Himalayan salt

For the dressing:

  • coconut oil
  • 4 green onions, finely chopped
  • 1 tbsp. sesame seeds (white or black)
  • 1 tbsp. rice vinegar
  • 2 tbsp. maple syrup
  • 1 tsp. toasted sesame oil
  • 1 tbsp. tamari
  • Juice of 1/2 lemon
  • 1 tbsp. toasted sesame seeds
  • 1/2 cup fresh cilantro, roughly chopped


  1. To make the slaw mix all the ingredients in a bowl. Mix it with your hands and then put aside.
  2. Using once pan for this dish, start with blanching your broccoli. Bring some water to a boil in the pan, place the broccoli in there and let them simmer for a few minutes until bright green but still have bite.
  3. Remove the broccoli and then with the pan still on the heat add your noodles and cook according to package directions (usually about 6-7 minutes) until al dente. Drain and rinse under cold water to prevent them from sticking together.
  4. Heat the pan and add the coconut oil. Once melted, add the tofu and let it crisp up on each side before tossing in sesame seeds and removing from the pan. If you’re in a hurry you can skip this step…it still tastes just as good.
  5. Using the same pan, add bit more coconut oil and fry the green onions for a minute on medium low. Then add the vinegar, maple syrup, sesame oil, tamari and lemon juice. Let cook down for about 20 seconds or so until the sauce thickens to a warm dressing.
  6. Add the cooked noodles to the pan and stir to coat in the dressing. Divide the noodles between two bowls and top each one with the pickled cabbage, half the tofu and broccoli, and a sprinkling of sesame seeds and cilantro. This makes great cold noodle leftovers so feel free to make extra to bring for lunch the next day. So delicious!

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