TOFU NOODLE SALAD

Ooooo noodle snoodles I love this salad!  I am writing this recipe immediately after polishing off an entire bowl.  Packed with nutrients and flavour it’s great as an on the go lunch or picnic.  This serves 2 as a substantial lunch.

INGREDIENTS

50g Vermicelli noodles
5 pieces tofu (firm works best)
1 handful of pine nuts
¼ courgette
½ orange pepper
½ stick celery
½ lime
¼ cucumber
2 spring onions
2 handfuls of spinach
6 slices of jarred jalapenos 6
½ avocado
salt and pepper

1. Boil a pan of water and add the noodles. Turn off the heat and let sit for 5 minutes
2. Meanwhile fry the tofu in a little rapeseed oil until crispy. Add the pine nuts for the last minutes and set aside
3. Spiralise the courgette and add to a large bowl
4. Cut the orange pepper and celery into small pieces and add to the bowl
5. De-seed the cucumber and cut into small pieces
6. Chop the spring onions, spinach and jalapenos and add to the bowl
7. Squeeze the lime juice, add salt and pepper and stir.
8. Finally add the drained noodles, tofu, pine nuts and chopped avocado