Tofu Veggie Soba Noodles

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 375.1
  • Total Fat: 18.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 548.0 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.0 g

View full nutritional breakdown of Tofu Veggie Soba Noodles calories by ingredient
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This is from my "Superfoods" book. I altered it a bit since recipes are just suggestions...

Its super easy
This is from my "Superfoods" book. I altered it a bit since recipes are just suggestions...

Its super easy

Number of Servings: 5


    Sesame Oil, 2 tsp
    Garlic, 6 cloves
    Ginger Root, 10 tsp
    Sesame Seeds, 3 tbsp
    Soy sauce made from soy and wheat (shoyu), low sodium, 2 tbsp
    Japanese Noodles, Soba 6 oz
    Extra Virgin Olive Oil 4 Tbsp
    America's Choice Stir Fry Vegetables entnire bag
    NaSoya Tofu Firm 1 brick


For the tofu:
In a skillet heat olive oil (2 tbsp) cook 3 or 4 cloves of garlic minced (I chop instead) & 3 tablespoons finely chopped ginger (fresh or frozen) and red peppers (I used a frozen stir-fry mix to bulk it up) for a few minutes until soft then add 2 tbsp low sodium soy sauce, 1 lb extra firm tofu (firm is OK too), red pepper flakes, fresh back pepper and 2 tablespoons chopped basil I also added a little red chili pepper to give it heat.

Cook according to package instructions then run under cold water (the recipes called for 6 oz half a box, next time I will use the entire box)

In a pan cook 2-3 chopped garlic cloves for a minute then add 3 tablespoons of sesame seeds and cook for a minute or two then add a tablespoon or two of cilantro cook for another minute then toss in the noodles, let it cook for a minute or two then combine with tofu mixture I added a few drops of sesame oil too, to give it more flavor.

Can be served hot or cold

Number of Servings: 5

Recipe submitted by SparkPeople user EVELYNF.

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