Comforting, quick to assemble, and nutrient-packed, this bowl is a natural fit for lunch. The oil-free dressing cuts rich, bitter tahini with spicy ginger and subtle sweetness from steamed carrots. We love the sharp bite of milder baby arugula against the fluffy, starchy noodles, but if you're sensitive to its assertive flavor, try a mix of baby arugula and baby spinach.
Tempeh-Arugula Soba Bowl with Tahini Dressing
8 oz tempeh
2 large carrots, peeled and roughly chopped
2 bundles (about 180 g) soba noodles
1/2 cup tahini
2 TBSP reduced-sodium tamari
1 TBSP apple cider vinegar
1 TBSP dill weed
1 large knob ginger, about 2x1 inches
1/8-1/4 tsp cayenne
1/2 cup water
5 oz baby arugula
Steam the tempeh and the carrot pieces in the same steamer basket for 20 minutes.
Meanwhile, bring a medium pot of water to boil and add the soba noodles. Cook at a rolling boil for 5 minutes, drain, and rinse in cold water until the noodles are no longer warm. Drain again and transfer to a large serving bowl.
In a small food processor/chopper, process the tahini, tamari, vinegar, dill, ginger, and cayenne into a paste. Add the 1/2 cup water and puree until very smooth--this may take a minute.
When the tempeh and carrots are ready, add the carrots to the dressing and puree until smooth. Separately, process the tempeh into crumbles (in a processor/chopper, or, once it has cooled a bit, chop finely with a knife) and set aside.
Thoroughly combine the noodles, arugula, and dressing. (Keep tossing--soba noodles can resist separating.) Add the crumbled tempeh and toss until incorporated. Serve at room temperature or chilled.