Buckwheat Soy Milk Noodles with Creamy Tofu Sauce

20260831 #breakfastdiary 1821, 23°C/rain Accidents happen in a split second, and sometimes people fall just as fast into a love that hits like one. Today's breakfast comes together in that same split second — genuinely simple, high-protein, about 200kcal — Buckwheat Soy Milk Noodles with Creamy Tofu Sauce

- 1 pack silken tofu - 2 packs Pulmuone buckwheat soy milk noodles - 1T soy sauce - 1T white wine vinegar - 1t sesame oil - microgreens - a pinch of black sesame seeds - 1t chili oil

1. In a blender, combine 300g silken tofu, 2T soy sauce, 1T white wine vinegar, and 1t sesame oil, and blend until smooth. 2. Rinse the buckwheat soy milk noodles, place in a bowl, and pour over the tofu dressing from step 1. Top with microgreens, black sesame seeds, and chili oil.

Inspired by @mommaskitchenlab