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    You are here: Home / Entrees / Sesame Soba Noodles with Roasted Veggies & Baked Tofu

    LAST UPDATED: March 15, 2019 • FIRST PUBLISHED: June 4, 2018

    Sesame Soba Noodles with Roasted Veggies & Baked Tofu

    Jump to Recipe Print Recipe
    Sesame Soba Noodles

    Sesame soba noodles are topped with roasted veggies and savory baked tofu to make to make this easy vegan dinner! The best part: use just about whatever veggies you have on hand!

    Bowl of Sesame Noodles with Roasted Veggies with a Clump of Noodles Wrapped Around a Pair of Chopsticks

    I get caught off guard on days I have to think about dinner. See, most days I'm either working on something for this blog, in which case that becomes dinner, or I've got something leftover that I made for this blog stashed away in the fridge.

    But as my schedule shifts around I'm finding more and more days are spent writing posts and scheduling social media, and then six o'clock roll around and I have no idea what to do about dinner.

    Bowl of Sesame Soba Noodles and Veggies with Scallions and Water Glass in the Background

    That's why recipes like this are great! I usually have all of the ingredients on hand. I realize lots of people don't have soba noodles on hand all the time, but: (1) you should, because they're super diverse and have a long shelf life. Start keeping them on hand so you can make this (or this or this if you want to switch things up). And (2) you could substitute spaghetti if you really want to.

    The sauce is mostly a bunch of pantry staples. If you do a lot of cooking from this blog you've probably got all of them on hand.

    Hand Pouring A Bowl of Sauce into a Bowl of Noodles to Make Sesame Soba Noodles

    And then there's the tofu and veggies. For the veggie component, you can use whatever you do happen to have on hand. Cool right? I always have carrots, and just happened to have some leftover Brussels sprouts, but use what you have. Broccoli, cauliflower, snap peas, asparagus, and zucchini are all great choices.

    Roasted Carrots and Brussels Sprouts in a Skillet for Making Sesame Soba Noodles with Roasted Veggies & Baked Tofu

    The tofu gets pressed, soaked in a gingery marinade, and then baked. It keeps great in the fridge, so you can even make that ahead if you like. I really like to make a double batch and use the leftover baked tofu as a salad topper for lunch.

    Bowl of Tofu Marinating in Sauce to Make Sesame Soba Noodles with Roasted Veggies & Baked Tofu

    Tips for Making Perfect Sesame Soba Noodles

    • To keep this recipe gluten-free, use 100% buckwheat soba noodles and gluten-free tamari.
    • Switch things up when it's hot outside by serving the noodles cold and using raw veggies (like cabbage, carrots or cucumber) instead of roasted.
    • You can prep the veggies, bake the tofu, and mix up the sauce ahead of time. Then all you have to do is boil the noodles and pop the veggies in the oven on the day of serving.

    Overhead View of a Bowl of Sesame Soba Noodles with Water Glass and Chopsticks

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Sesame Noodles with Roasted Veggies with a Clump of Noodles Wrapped Around a Pair of Chopsticks
    5 from 2 votes
    Print

    Sesame Soba Noodles with Roasted Veggies & Baked Tofu

    Sesame soba noodles are topped with roasted veggies and savory baked tofu to make to make this easy vegan dinner! The best part: use whatever veggies you have on hand!

    Course Entree
    Cuisine American, Asian
    Prep Time 30 minutes
    Cook Time 30 minutes
    Marinating time 30 minutes
    Total Time 1 hour
    Servings 4
    Calories 419 kcal
    Author Alissa Saenz

    Ingredients

    For the Baked Tofu

    • 1 (14 ounce) package extra firm tofu, drained and pressed
    • ¼ cup soy sauce or tamari
    • 2 tablespoons rice vinegar
    • 2 tablespoons maple syrup
    • 2 teaspoons fresh grated ginger
    • 1 garlic clove, minced
    • 2 teaspoons sriracha (or to taste)
    • 1 teaspoon toasted sesame oil

    For the Roasted Veggies

    • 4 cups veggies of choice (see note), cut into bite sized pieces
    • 1 tablespoon canola oil (or another high-heat oil)
    • Salt and pepper to taste

    For the Noodles

    • 8 ounces dried soba noodles
    • 3 tablespoons soy sauce or tamari
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame oil
    • 2 garlic cloves, minced

    For Serving

    • Chopped scallions
    • Toasted sesame seeds

    Instructions

    To Make the Baked Tofu

    1. Cut the tofu into 1-inch cubes.

    2. In a shallow bowl, stir the soy sauce, vinegar, maple syrup, ginger, garlic, sriracha and sesame oil together.

    3. Add the tofu to the bowl and gently stir to coat. Allow to marinate for at least 30 minutes.

    4. Preheat the oven to 400° and line a baking sheet with parchment paper.

    5. Arrange the tofu cubes on the baking sheet and place it in the oven. 

    6. Bake the tofu for about 15 minutes, flip and then bake about 15 minutes more, until the pieces firm up and darken.

    To Make the Roasted Veggies

    1. Arrange the veggies on a baking sheet or in a roasting pan or oven-safe skillet, and drizzle with olive oil. Toss a few times to coat.

    2. Place the veggies in to the oven and roast just until tender, 12-18 minutes (time will vary depending on the type(s) of veggies used.

    To Make the Noodles

    1. Bring a large pot of water to a boil and add the noodles. Cook the noodles according to the package directions.

    2. While the noodles boil, stir the soy sauce, vinegar, sesame oil and garlic together in a small bowl.

    3.  When the noodles are finished cooking, drain them into a colander, then return them to the pot.

    4. Pour the soy sauce mixture over the noodles and toss to coat.

    To Serve

    1. Divide the noodles among bowls and top with roasted veggies, baked tofu, scallions and sesame seeds. Serve.

    Recipe Notes

    For the veggies, choose from broccoli, cauliflower, carrots, parsnips, asparagus, Brussels sprouts, snap peas, zucchini, yellow squash, or bell peppers. Or if you have another favorite that you think will work, go for it! I used 3 cups of Brussels sprouts (halved) and 1 cup of chopped carrots.

    Nutrition Facts
    Sesame Soba Noodles with Roasted Veggies & Baked Tofu
    Amount Per Serving
    Calories 419 Calories from Fat 103
    % Daily Value*
    Fat 11.4g18%
    Saturated Fat 1.7g9%
    Sodium 242mg10%
    Potassium 764mg22%
    Carbohydrates 64.3g21%
    Fiber 4.8g19%
    Sugar 10g11%
    Protein 21.2g42%
    Calcium 220mg22%
    Iron 5.2mg29%
    * Percent Daily Values are based on a 2000 calorie diet.
    Sesame Soba Noodles with Roasted Veggies & Baked Tofu
    « Plant-Based BLT Sandwich (PBLT!)
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Robin says

      June 05, 2018 at 12:22 pm

      5 stars
      OMG, Fantastic recipe! This one is going into my regular rotation. Great hot or cold. I used hot chile oil instead of sriracha. Thanks for all your great recipes, they have helped me to transition to vegan eating without feeling deprived or ostracized.My doctors say my health is much improved because of that, so many, many thanks!

      Reply
      • Alissa Saenz says

        June 09, 2018 at 10:54 am

        Awesome!! I'm so glad you enjoyed this and seeing improvements in your health! Thanks Robin!

        Reply
    2. Molly A Culver says

      June 07, 2018 at 9:25 pm

      This is an absolutely delicious recioe!
      Thank you so much!
      I will be making this often.

      Reply
      • Alissa Saenz says

        June 09, 2018 at 10:44 am

        I'm so glad you enjoyed it! Thanks Molly!

        Reply
      • Katrin says

        September 09, 2020 at 4:34 pm

        5 stars
        This recipe is so good! I was feeling lazy and used the tofu marinade for the noodles instead of making a whole new sauce and it was awesome. Thank you!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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