Prep: 1. Zest and juice lime. Juice orange (you need about 1/4 cup of juice). 2.Cut/chop/grate/mince carrots, kale, cabbage, cilantro, basil, ginger, garlic. 3. Remove broccoli florets from stem. 4. Boil water for soba noodles. To make tofu sauce: 1. Preheat oven to 350. In a bowl mix together 1/8 cup orange juice, tamari, sesame oil, olive oil, ginger, garlic, 2 teaspoons maple syrup and cayenne and set aside. 2. Cut tofu into 1-inch cubes, place into a small baking pan and pour the sauce over. Bake for 30 minutes, stir in between. 3. Remove tofu to cool. 4. Pour remaining sauce into a bowl and set aside. Meanwhile make salad: 1. Cook soba noodles as described on the package, rinse with cold water. 2. Meanwhile blanch broccoli florets for 30 seconds. 3. Put blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss. 4. Make vinaigrette: Add lime zest and juice to extra sauce from the tofu. Add 1/8 cup orange juice, rice vinegar, 1 teaspoon maple syrup, and sea salt to taste. 5. Serve salad topped with tofu, vinaigrette and garnished with sesame seeds.
Use a small baking dish, about 8-9 inches, so that there is enough sauce surrounding the tofu!