Soba Noodle Salad with Vegetables and Tofu {Meatless Monday}

This Asian noodle salad with vegetables and tofu is tossed with a delicious sesame soy dressing, making it a protein-packed vegetarian meal with diverse flavors and textures.

Author Karen @ The Tasty Bite

Ingredients

For the dressing:

3 tbsps low-sodium soy sauce
2 tbsps rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp chili garlic sauce or sriracha

For the salad:

14 oz package firm or extra-firm tofu drained and pressed
Cooking spray or vegetable oil for cooking
Salt and pepper to taste
8 oz soba noodles
1 cup corn kernels
1 seedless cucumber sliced
1 cup cherry tomatoes halved
Sliced green onions and toasted sesame seeds for garnish

Instructions

To make the dressing, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili sauce or sriracha. Set aside.
Preheat oven to 400°F. Cut tofu into 1-inch cubes and arrange them in a single layer on a baking sheet lined with parchment paper. Coat tofu with cooking spray or vegetable oil and season with salt and pepper. Bake until golden brown, flipping halfway through, about 40 minutes total.
Meanwhile, cook soba noodles according to package instructions. Drain and rinse noodles under cold water, and set aside.
When ready to serve, pour the dressing over the noodles and vegetables, and toss well to coat. Top with tofu and garnish with green onions and sesame seeds.

Notes

*To press out excess liquid from tofu, wrap the tofu block in paper towels and place a plate with weight (like a can) on top. Let stand for 30 minutes. Repeat process if necessary.

*Soba is a type of thin Japanese noodles made from buckwheat flour. If you cannot find it in your grocery store, you can substitute with whole wheat spaghetti.