Tofu and Avocado Buckwheat Noodle Salad

20260130, #BreakfastDiary 1629, -12°C/partly cloudy About 600kcal, Tofu and Avocado Buckwheat Noodle Salad.

1 serving buckwheat noodles, 1/2 block tofu, 1/2 avocado, 5 stalks each of parsley and chopped scallion, (dressing) 1t minced garlic, 2T soy sauce, 1T olive oil, lime zest and lime juice, a pinch each of red chili flakes and salt

1. Cook the buckwheat noodles in salted boiling water. Add the cubed tofu and blanch it too. Drain the noodles first and rinse several times in cold water. Drain the tofu as well. 2. In a tray, mix chopped parsley with an equal amount of chopped scallion, 1t minced garlic, 2T soy sauce, 1T olive oil, lime zest and lime juice, just a pinch of red chili flakes (since it's breakfast), and a pinch of salt. 3. Add the cooked buckwheat noodles and tofu from step 1 into step 2, toss well, and plate. Top with cubed avocado.

Inspired by @deliciouslyella