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Recipes
JapaneseVeganhigh proteinquickmeal prep

Miso-Glazed Tofu Soba

Caramelised miso tofu on buckwheat soba with bok choy and a sesame-ginger dressing. Plant-based, savoury and properly filling.

Prep
10 min
Cook
12 min
Serves
2
Level
easy
Log this meal Cooking mode
Soba noodles with browned tofu cubes, edamame, scallions and sesame in a blue patterned bowl with chopsticks, top-down

Photo: Joy (joyosity, Flickr) · CC BY 2.0

Method

  1. 1

    Whisk miso, maple syrup, rice vinegar and ginger into a glaze. Brush half over the tofu.

  2. 2

    Grill or air-fry the tofu at 220°C until the glaze caramelises at the edges.

    10 min
  3. 3

    Cook the soba, adding the bok choy for the last 2 minutes. Rinse under cold water to stop the noodles going gummy.

    5 min
  4. 4

    Toss noodles and bok choy with the remaining glaze and the sesame oil.

  5. 5

    Top with the tofu and spring onions. Good warm or cold.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • Lunchbox Miso Soba Tofu Recipe In 4K HDR - Lunchbox Series

    The Silver Chef · YouTube

  • Soba Noodle Bowl with Tofu and Vegetables | Vegan

    Cookbooks on Repeat · YouTube

Substitutions

  • Use 100% buckwheat soba to make it gluten-free (check the miso too).
  • Add a soft-boiled egg if you're not vegan (+6 g protein).
  • Swap tofu for tempeh for more fibre.

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