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Bowl of Sesame Noodles with Roasted Veggies with a Clump of Noodles Wrapped Around a Pair of Chopsticks
Sesame Soba Noodles with Roasted Veggies & Baked Tofu
Prep Time
30 mins
Cook Time
30 mins
Marinating time
30 mins
Total Time
1 hr

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
Servings: 4
Calories: 419 kcal
Author: Alissa Saenz
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
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.