This Vegan Soba Noodle & Tofu Salad with Miso Dressing is a quick, light meal packed with Japanese-inspired flavour, and a lovely way to kick off Veganuary. It comes together in about 30 minutes, so it is handy for lunch, dinner, or meal prep.
If you have never cooked soba before, do give it a go. The noodles are made from buckwheat, with a nutty flavour and a chewy bite that sets them apart from regular pasta.
Here they meet crispy soy-glazed tofu and fresh veg, all coated in a creamy miso dressing. For a warm noodle bowl another day, try my Traditional Wuhan Hot Dry Noodles.
As an Amazon Associate I earn from qualifying purchases.
Pin itWhat Are Soba Noodles and Their Benefits?
Soba noodles are a traditional Japanese noodle made primarily from buckwheat flour. While some varieties blend buckwheat with wheat flour, authentic soba is often gluten-free, making it a fantastic option for those with dietary restrictions. Their name, “soba,” translates to buckwheat in Japanese, highlighting their key ingredient.
Buckwheat is not actually a grain but a seed, making soba noodles a nutrient-dense and wholesome choice. They have a nutty flavour and a slightly chewy texture that makes them distinct from regular pasta or rice noodles. If you’ve never tried them, you’re in for a unique and delicious experience! Plus, they work fantastically with the miso and peanut dressing from my recipe, creating a perfect harmony of flavours and texture.
Health Benefits of Soba Noodles
- Rich in Nutrients: Buckwheat is high in essential minerals like magnesium, manganese, and zinc, which are vital for energy production and overall health.
- Protein Content: Soba noodles offer more protein compared to many other noodles, making them a great plant-based protein source.
- Fibre-Packed: They are a good source of fibre, which supports digestive health and helps keep you full for longer.
- Low in Fat: Soba noodles are naturally low in fat, making them a lighter option for healthy meals.
- Supports Heart Health: Buckwheat contains rutin, an antioxidant known for its anti-inflammatory and heart-protective properties.
- Versatile and Delicious: Their nutty flavour pairs well with a variety of dishes, from warm broths to chilled salads like this one.
If you’re looking to make a change in your diet for something healthier and a little different, soba noodles are the perfect choice. They bring variety, flavour, and nutrition to your meal while introducing you to the delicious world of Japanese cuisine. Give them a try in this recipe and enjoy the benefits of this wholesome ingredient!
What Other Vegetables Can You Use in This Salad?
For this salad, I’ve chosen a mix of fresh and vibrant vegetables to complement the soba noodles and tofu. The ingredients include mangetout, carrots, red pepper, and spring onion. These veggies bring a variety of colours, textures, and flavours, making the salad visually appealing and incredibly tasty.
If you’d like to switch things up or use what you have on hand, there are plenty of other vegetables that work beautifully in this salad:
Vegetable Substitution Ideas
- Cucumber: Adds a refreshing crunch.
- Zucchini (Courgette): Roasted with soy sauce and sesame oil it’s a great light addition.
- Broccoli or Tenderstem: Lightly steamed or stir-fried for a satisfying bite, I love to roast them as well.
- Edamame Beans: For extra protein and a pop of bright green colour.
- Sugar Snap Peas: Another crunchy alternative to mangetout.
- Purple Cabbage: Thinly shredded, it adds a vibrant colour and slight sweetness.
- Baby Spinach or Kale: Tossed in fresh, they bring a soft texture and a boost of nutrients.
Pin itWhy Choose Extra-Firm Tofu for This Salad?
For this recipe, I’ve chosen extra-firm tofu, and there’s a good reason why it’s the best choice. When preparing tofu for a dish like this salad, texture is key. Extra-firm tofu holds its shape beautifully, making it ideal for slicing, frying, and tossing with other ingredients without falling apart.
Benefits of Extra-Firm Tofu
- Holds Its Shape: Unlike softer varieties, extra-firm tofu is sturdy and won’t crumble during cooking. This is especially important when frying it to achieve that golden, caramelised exterior.
- Perfect for Absorbing Flavours: Its dense structure makes it excellent at soaking up marinades or sauces, like the soy glaze in this recipe.
- High in Protein: Extra-firm tofu is a fantastic plant-based protein source, making this salad both nutritious and satisfying.
- Ideal for Frying: It crisps up wonderfully in the frying pan, creating a texture that contrasts beautifully with the tender noodles and fresh vegetables.
For an extra layer of flavour, smoked tofu is another fantastic option. Its deep, smoky taste adds a unique twist to the salad without needing additional seasoning. Smoked tofu can be used straight out of the package or lightly pan-fried for added texture.
If you can’t find extra-firm tofu or smoked tofu, firm tofu is a good substitute. Choosing the right tofu lifts this salad, making it hearty, flavourful, and satisfying!
Equipment You’ll Need
Barely any kit for this one, though pan size matters.
A Closer Look at the Ingredients
A fresh, colourful salad built from a few key parts:
- Soba noodles nutty buckwheat noodles (see more on them above).
- Extra-firm tofu holds its shape and soaks up the dressing.
- Crunchy veg cucumber, carrot, edamame and spring onion.
- Miso dressing miso, soy, sesame oil, rice vinegar and a little ginger.
Recipe Card for Vegan Soba Noodle & Tofu Salad
Vegan Soba Noodle & Tofu Salad with Miso Dressing
Equipment:
- Large Frying Pan A high-quality pan is essential for achieving even caramelization on the tofu and stir-frying the mangetout.
- Whisk or Small Blender Needed to create a smooth, emulsified miso dressing. A small blender is particularly useful if peanut butter or tahini is used.
- Measuring Scale Ensures precise measurements for the ingredients, especially for the dressing and tofu preparation.
- Tongs Helps flip tofu slices carefully without breaking them during cooking.
Ingredients:
Ingredients for salad:
- 170 g soba noodles
- 280 g extra-firm tofu - block cut into 5 slices
- 100 g mangetout
- 125 g carrots - peeled and cut julienne
- 1 small red pepper - cut julienne
- 30 g spring onion - thinly sliced
- 3 tbsp sweet soy sauce - use less if using regular soy sauce
- 3 tbsp vegetable oil
- 1 tsp sesame seeds - toasted for garnish
Ingredients for dressing:
- 30 g miso paste
- 10 g peanut butter - use nut-free peanut butter or tahini instead
- 40 g sweet chilli sauce
- 1/2 lime juice
- 2 tbsp vegetable oil
Instructions:
- Cook the Soba Noodles: Boil the noodles as instructed on the packet, using a large pot with plenty of water to prevent sticking. Make sure you watch it closely as they like to stick together and boil over. When ready, blanch in cold water, drain and leave covered on the side.
- Prepare the Tofu: Slice the tofu block vertically into five parts. Heat the oil in the frying pan over high heat and sear the tofu on each side until golden brown. Reduce the heat and add sweet soy sauce to coat the tofu on each side, being careful not to burn it. Sweet soy sauce is thicker and caramelises better, if it's not available, mix regular soy sauce with sweet chilli sauce or honey as a substitute. When ready, place the tofu aside and once it cools down, cut into 1cm cubes.
- Stir-Fry the Mangetout: Stir-fry mangetout on a hot frying pan with 1 tbsp of vegetable oil for 90 seconds and place aside to cool down.
- Make the Miso Dressing: Whisk all the dressing ingredients together or blend until smooth.
- Assemble the Salad: Toss everything together and garnish with toasted sesame seeds. Serve and enjoy!
Nutrition:
Pin itFAQ for Vegan Soba Noodle Salad
Can I make it ahead of time?
Yes - it is great for meal prep. Keep the dressing separate and toss it through just before serving; it keeps for 2 to 3 days in the fridge.
Are soba noodles gluten-free?
Only if they are made from 100% buckwheat. Many soba noodles also contain wheat flour, so check the label if you need it gluten-free.
How do I stop the noodles going gluey?
Rinse the cooked noodles under cold water to wash off the excess starch, then drain well. This keeps them separate and springy.
Can I use a different protein?
Yes - edamame, tempeh or pan-fried chicken all work in place of (or alongside) the tofu.
Can I serve it warm?
It is designed as a cool, refreshing salad, but there is nothing stopping you serving it at room temperature if you prefer.
How do I get the tofu really crispy?
Press it well, then bake or - even better - air-fry it; readers rave about the air-fryer for extra-crisp tofu. Tossing the tofu in a little cornflour or sauce before cooking helps too.
Should I make extra dressing?
A common tip: make a little extra. Soba noodles drink up dressing, so having some spare to toss through (or drizzle over leftovers) stops it tasting dry.
For a portable Japanese bite, try my onigirazu.
More recipes you’ll like
- Try my Japanese Potato Curry and Osaka Style Okonomiyaki
A Few Words from the Chef
I love to prepare this Soba Noodle & Tofu Salad occasionally, especially when I’m craving something fresh, light, and flavourful. It’s the perfect combination of vibrant ingredients and satisfying textures. After enjoying a bowl, I always feel healthy and energized, making it a go-to dish for a quick and easy plant-based meal. I hope you give it a try and enjoy it as much as I do!
Follow my Culinary Journey
New recipes in your inbox, plus food & farm photography from my kitchen and allotment.