Name: Sesame Soba & Zoodle Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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); 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)

This Sesame Soba & Zoodle Salad is filled with healthy veggies, a savory sauce and flavorful tofu. A quick vegan lunch or dinner!

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There is nothing like a quick recipe that is savory AND sneaks in plenty of veggies. I love using a combo of soba noodles and shredded zucchini (here is the vegetable peeler I used). It bulks up this salad and you honestly won't even notice all of the extra veggies. You can also leave the veggies and tofu raw, or quickly cook them up in a pan like I did. Lots of options!

How to make Sesame Soba & Zoodle Salad

Start out by cooking up the soba noodles. They will cook quickly! And since this is served cold, you can drain them and rinse them in cold water while you prep everything else.

Next, mix up the sauce, cut the tofu and prep the veggies. Once everything is ready to go, you can either give the tofu and zucchini a quick fry on the stove, or add them to the salad raw. I like a slightly warm element in this salad, but it is totally up to you.

If you are going to fry them, add some sesame oil to a pan and add the tofu. Cook for a couple of minutes, then add a couple tablespoons of sauce. Cook for a 1-2 more minutes, then set aside. Place the pan back on the stove and cook the zucchini noodles for 1-2 minutes. You don't want to overcook them otherwise they will release water and get mushy.

Now, let's assemble.

How to serve Sesame Soba & Zoodle Salad

Add the warm zucchini noodles, cool soba noodles, fresh carrots, tofu and sauce to a big bowl. Use tongs to toss everything until combined. Add cilantro - optional if you can't stand the taste. Serve it at room temperature, or place in the fridge to cool.

Serve up the salad with sesame seeds, more cilantro & green onion. This salad can be made ahead of time for quick lunches! You can also add some spinach to the mix for even more greens.

Need more recipe inspo? Check these out:

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5 from 3 votes

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!

Course lunch, Main Course

Cuisine asian

Keyword garlic, ginger, lunch, salad, soba, zoodles, zucchini

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 380kcal

Ingredients

FOR THE SAUCE

¼ cup low sodium soy sauce or tamari for GF
1 tablespoon dark soy sauce optional
1 tablespoon chili garlic sauce
2 tablespoon agave
1 tablespoon rice vinegar
2 tablespoon 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 tablespoon sesame oil separated
2 zucchini shredded or spiralized
2 carrots shredded
2 tablespoon 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 tablespoon of sesame oil in a pan over medium heat. Add the tofu and allow to crisp up for 2 minutes.* Add 2 tablespoon 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 tablespoon 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.

Nutrition

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