Soba Noodle, Roasted Pumpkin And Tofu Bowls

INGREDIENTS
600g pumpkin, chopped into small chunks
2 Tbsp extra virgin coconut oil, melted
150g soba noodles
250g firm tofu (organic if possible), sliced into bite-sized pieces
1.5 Tbsp tamari (plus extra for drizzling)
1 Tbsp honey or rice malt syrup
1/2 tsp chinese five spice powder
2-3 Tbsp sesame seeds
2 cups of chopped broccoli or broccolini
1.5 cups of finely sliced purple cabbage
Kimchi


DIRECTIONS
In a bowl mix together the tamari, honey, chinese five spice powder and some cracked black pepper. Add the tofu and coat well with the sauce. Cover and place in the fridge to marinate for at least an hour.

Preheat oven to 200 degrees celcius and line a large baking tray with parchment paper.

Place your pumpkin on the tray, drizzle with the coconut oil and season with sea salt and pepper. Roast for 60-90 minutes or until tender and slightly caramelised. When your pumpkin has about 15 minutes until it has finished cooking, place the tofu and its marinade into a small lined baking dish and bake in the oven for 15 minutes.

Cook your soba noodles according to the packet instructions. Drain and set aside. Steam your broccoli/broccolini and set aside.

To serve, simply divide the noodles, tofu, pumpkin, cabbage and steamed greens into two bowls. Sprinkle sesame seeds over your tofu. Serve with some spicy kimchi and drizzle everything with a little extra tamari, if desired.