Vegan Cilantro-Lime Tofu Soba Bowl with Carrots
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp avocado oil
- ¼ tsp salt
For the bowl
- 8 oz soba noodles (100% buckwheat)
- 3 medium carrots, peeled and julienned
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp tamari
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp sesame seeds, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the soba noodles according to package directions until just tender with a slight resistance at the center, about 5–6 minutes. Drain in a colander and rinse under cold running water until the noodles are cool to the touch, then shake off excess water and set aside.
- 2
While the water heats, whisk together the olive oil, lime juice, tamari, honey, ginger, sesame oil, and red pepper flakes, if using, in a mixing bowl until the honey is fully dissolved and the dressing is smooth. Set aside.
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