Red Meat Allergy Friendly Balsamic-Rosemary Tofu Soba Bowl with Carrots
Total time1 hr 20 min
Prep time20 min
Cook time30 min
4.7(13)
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Learn more →Ingredients
4 servings
For the tofu marinade
- 1 block (14 oz) extra-firm tofu
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp tamari
- 1 tbsp pure maple syrup
- 2 tsp fresh rosemary, finely chopped
- ½ tsp black pepper
For the roasted carrots
- 1 lb carrots, peeled and cut into ½-inch coins
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the soba
- 8 oz soba noodles
For the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp tamari
- 1 tbsp fresh ginger, finely grated
- 1 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 1 tsp ground turmeric
For searing
- 1 tbsp extra virgin olive oil
For serving
- 4 scallions, green tops only, thinly sliced
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Press the tofu: wrap the block in a clean kitchen towel, set a heavy skillet or cutting board on top, and let it press for at least 30 minutes. Cut into ¾-inch cubes.
- 2
Preheat the oven to 425°F (220°C). In a small bowl, whisk together the balsamic vinegar, 2 tbsp olive oil, 1 tbsp tamari, 1 tbsp maple syrup, rosemary, and black pepper. Add the tofu cubes and toss to coat. Let marinate while the oven heats, at least 10 minutes.
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