These veggie soba bowls are the greatest, they have everything you need for a delicious, nutritious, all-in-one meal! This is super versatile, so it’s great for using up whatever’s in the fridge. Soba is a buckwheat noodle. Eating buckwheat is associated with lower cholesterol levels, and is a high source of magnesium, which is good for blood circulation. The tofu is marinated overnight for maximum flavor, but if you don’t have that much time, I’m sure it’d be great in just a couple of hours. Tofu is a great vegetarian source of protein and calcium. But this marinade would also be great on chicken or steak. This will definitely be made over and over again; it’s the perfect meal for vegetarians, and a fantastic meal for summer.
Veggie Soba Bowls with Tofu
Adapted from Delish Knowledge
- 2 blocks firm tofu, pressed
- 3 limes, juiced
- 1/3 cup soy sauce (I use low sodium)
- 1/3 cup sesame oil
- 2 Tbsp brown sugar
- 2 tsp garlic chili sauce (like sambal oelek)
- 2 Tbsp fresh ginger, minced
- 24 oz soba noodles
- 2 cups shredded Brussels sprouts
- 2 cups julienne carrots
- 2 cups chopped steamed green beans
- 2 corn on the cob, corn sliced off
- 1/4 cup cilantro, chopped
Press the tofu (place a plate with a couple of cans on top) for about 30 minutes to an hour to remove some excess water. While the tofu is being pressed, whisk together the lime juice, soy sauce, sesame oil, brown sugar, garlic chili sauce, and ginger. Cut the tofu into bite sized pieces and place in a large tupperware container, pour half of the marinade over top. Refrigerate the tofu and the remaining marinade for at least 1 hour, or up to 24 hours.
When ready to serve, cook the pasta, and assemble the bowls. Divide the soba between four bowls, and top with Brussels sprouts, carrots, green beans, corn, and tofu. Top with cilantro and more marinade as desired.