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Green Noodle & Tofu Salad

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 mins
Serves 4

300g buckwheat noodles

350g broccoli florets, halved

160g marinated tofu, crumbled

200g baby leaf spinach

2 ripe avocados, sliced

1 spray - Mr Hugh’s light spray


For the dressing-

2 limes

1 garlic clove, crushed

10g fresh ginger, finely grated

4 tbsp Mr Hugh’s Hazelnut infused rapeseed oil


To serve-

 Chopped fresh coriander (optional)


Bring a large pan of water to the boil and cook the noodles according to the packet instructions (about 5 minutes). Add the broccoli to the pan for the last 3 minutes. Drain and run under cold water for 5-6 minutes to rinse off any starch and to cool everything down.

Heat a non-stick frying pan over a medium heat, spray once with Mr Hugh’s light spray and add the tofu, fry for 4-5 minutes, stirring occasionally, then set aside.

Combine the cooked ingredients with the spinach, avocados and dressing in a large bowl, top with the Mr Hugh’s Hazelnut infused rapeseed oil and toss through, ensuring all elements are covered.  Serve straightaway, sprinkled with chopped coriander, if you like.

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