Sesame Soba & Zoodle Salad
This Sesame Soba & Zoodle Salad is filled with healthy veggies, a savory sauce and flavorful tofu. A quick vegan lunch or dinner!
Ingredients
FOR THE SAUCE
- 1/4 cup low sodium soy sauce or tamari for GF
- 1 tbsp dark soy sauce optional
- 1 tbsp chili garlic sauce
- 2 tbsp agave
- 1 tbsp rice vinegar
- 2 tbsp vegan oyster sauce or sub hoisin sauce
- 3 cloves garlic diced
- 1 inch fresh ginger diced
- 5 green onions diced
FOR THE BOWLS
- 2 bundles soba noodles approx. 6 oz
- 1 14-ounce package firm tofu drained, pressed and cubed
- 2 tbsp sesame oil separated
- 2 zucchini shredded or spiralized
- 2 carrots shredded
- 2 tbsp cilantro plus more for serving
- sesame seeds for serving
Instructions
- Add all of the sauce ingredients to a bowl and stir to combine. Set aside.
- Cook the soba noodles according to the package instructions. Drain and rinse with cold water.
- Heat 1 tbsp of sesame oil in a pan over medium heat. Add the tofu and allow to crisp up for 2 minutes.* Add 2 tbsp of the sauce to the pan and cook for an additional 1-2 minutes. Transfer the tofu to a bowl and place the pan back on the stove.
- Add the shredded zucchini and remaining tbsp of sesame oil to the pan. Toss to cook for 1-2 minutes.** Transfer to a large bowl.
- In a large bowl combine the zucchini, carrots, soba noodles, tofu, remaining sauce and cilantro. Toss to combine. Serve salad at room temperature (or chilled) with sesame seeds and more cilantro.
Video
Notes
*I wasn't trying to get a super crispy skin on the tofu - just lightly browning it.
**You don't want to overcook the zucchini - it will turn to mush. A couple minutes does the trick.
***You don't have to cook the tofu or zucchini. This was my personal preference. If you omit these steps, just add the sesame oil to the sauce and keep the tofu & zucchini raw.
Get the vegetable peeler I used here.
Calories: 380kcal, Carbohydrates: 54g, Protein: 18g, Fat: 12g, Saturated Fat: 2g, Sodium: 1611mg, Potassium: 563mg, Fiber: 3g, Sugar: 13g, Iron: 4mg
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