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hand with chopsticks over white bowl of vegetables and noodles
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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!
Cook Time40 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: Easy. Soba, Noodles
Dietary Preference: dairy free, Gluten-Free, nut free, vegan, vegetarian
Servings: 5 people


  • 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


  • 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.