Sesame Soba Noodles with Roasted Veggies & Baked Tofu

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

5 from 3 votes

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!

Prep Time30

Cook Time30

Marinating time30

Total Time1

Course: Entree

Cuisine: American, Asian

Servings:

Calories: 419kcal

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

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.

To Make the Roasted Veggies

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.

To Make the Noodles

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.

To Serve

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

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.

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