Asian Tofu Salad

This make ahead salad, is a perfect meal to take to school or work.   There aren't always perfectly healthy options in the cafeterias or fast food, lunch places, so planning ahead with easy, filling salads is a smart choice.  I typically like to chop all of my veggies, but in an effort to make a quick and easy lunch, look for pre-chopped, organic coleslaw or kale/ brussel sprout mixes.

Ingredients:
1 block, firm Tofu, dried and diced
1 bunch buckwheat, soba noodles
1/4 c coconut aminos or low sodium soy sauce
1 1/2 Tbs low sodium, rice vinegar
1 lime, juiced
1 tsp honey
1 tsp sesame oil
1 tsp fresh ginger, minced
3/4 fresh cilantro, chopped
1/2 dry roasted peanuts
1 package chopped vegetable mix (coleslaw or other hardy green mix)

Instructions:
In a medium sauce pan, bring water to a boil add soba noodles, breaking noodles into small pieces before placing in the water.  Cook according to package directions, usually 4 minutes.
While noodles cook, combine coconut aminos, rice vinegar, lime juice, honey, sesame oil,  and ginger, whisk to combine.   When noodles are cooked, drained and cool. In a medium sized bowl, combine tofu, noodles, dressing, cilantro, peanuts and coleslaw mixture.  Stir to combine!