Easy Vegan Soba Noodles with Squash & Greens
A easy to make, protein and veggie packed bowl of noodles that will satisfy your tastebuds on any night of the week!
Ingredients
- 1 package of extra firm tofu 350g
- 1 smallish acorn squash (or 3 cups leftover roasted acorn squash chunks)
- 1 tbsp extra virgin olive oil or avocado oil
- 2 tbsp gluten free tamari or soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp sriracha-style hot sauce
- 1 package of soba noodles (pure buckwheat if gluten free)
- 1 L mushroom broth
- 2 tbsp gluten free tamari or soy sauce
- 1 bunch enoki mushrooms, trimmed - or 2 cups sliced crimini mushrooms
- 4 cups baby bok choy, washed and leaves separated
Instructions
- Preheat oven to 450 Fahrenheit (230 Celsius).
- Prepare a rimmed baking sheet with parchment paper.
- Cut tofu into 1 inch cubes and place on one half of the baking sheet without any oil.
- If using fresh squash, trim and scoop out innards. Then, slice the squash into 1/2 inch (1 cm) by 1 inch (2.5cm) pieces.
- In a mixing bowl, toss squash pieces with 1 tablespoon extra virgin olive oil and a generous pinch of salt and pepper and place on other half of baking sheet.
- Bake squash and tofu for 22-25 minutes until tofu is dried out and crisp and squash turns golden. Remove from heat.
- In the same mixing bowl, mix 2 tbsp tamari, 1 tbsp sesame oil and sriracha and toss tofu cubes with marinade. Set aside.
- Meanwhile, fill a large pot halfway with water and heat to boiling.
- In a medium pot, simmer mushroom broth over low medium heat with 2 tbsp tamari.
- When the large pot is boiling, add soba and cook according to package directions
- Place the enoki mushrooms and the bok choy in a colander in the sink. When the soba is ready, carefully pour it over the vegetables to help them wilt. Give the noodles a quick rinse with cool water.
- To assemble, portion out the noodles and vegetables. Top with tofu. Pour out the remaining tofu marinade into the broth and then ladle broth over the noodles.