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!
Cut the tofu into 1-inch cubes.
In a shallow bowl, stir the soy sauce, vinegar, maple syrup, ginger, garlic, sriracha and sesame oil together.
Add the tofu to the bowl and gently stir to coat. Allow to marinate for at least 30 minutes.
Preheat the oven to 400° and line a baking sheet with parchment paper.
Arrange the tofu cubes on the baking sheet and place it in the oven.
Bake the tofu for about 15 minutes, flip and then bake about 15 minutes more, until the pieces firm up and darken.
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.
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.
Bring a large pot of water to a boil and add the noodles. Cook the noodles according to the package directions.
While the noodles boil, stir the soy sauce, vinegar, sesame oil and garlic together in a small bowl.
When the noodles are finished cooking, drain them into a colander, then return them to the pot.
Pour the soy sauce mixture over the noodles and toss to coat.
Divide the noodles among bowls and top with roasted veggies, baked tofu, scallions and sesame seeds. Serve.
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.