I love soba noodles! They're a great base for so many different flavors and sauces, you can really unleash your creativity around a bowl of noodles. This dish is great hot or cold, and the sauce tastes rich without leaving you feeling weighed down. You can customize it with your favorite vegetables-or whatever you have in your fridge. This dish was so popular at my house that my partner said he could go meatless if he weren't a chef. I consider that a stamp of approval!
Ingredients
For the pasta:
1 8oz package soba noodles
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, sliced
1 large carrot, sliced
8oz mushrooms, sliced
1 tbsp extra-virgin olive oil
1-2 cloves of garlic, minced
1 package organic, non-GMO extra-firm tofu
Sesame seeds and crushed peanuts or cashews for garnish (optional)
For the sauce:
1/2 cup natural peanut butter (or seed butter)
2 tbsps low-sodium tamari
1 tsp sesame oil
Juice of 1 lime
Maple syrup or agave, to taste
Water, as necessary 
Directions
Drain the tofu and wrap it in a tea towel or layers of paper towels. Place it under a plate with something heavy (I use a big can of chickpeas) for at least 15 minutes to get as much excess water out as you can. Preheat the oven to 350 F. Cube the drained tofu and place on a baking sheet lined with parchment paper. Bake for 20-30 minutes, keeping an eye on how crispy the edges get and tossing every 10 minutes.
Heat the oil over low to medium and sauté the garlic in a large saucepan for 1-2 minutes. Add in peppers and carrots and sautée for another 5-7 minutes. Add the zucchini and mushrooms and sauté until excess water evaporates. Cover and set aside.
Cook the soba noodles according to package directions. While the noodles are cooking, combine sauce ingredients in a food processor, adding water or more lime juice if necessary to reach desired thickness.
Add noodles, tofu, and sauce to the veggies, ensuring everything is evenly coated. Top with sesame seeds, crushed peanuts, or cashews if you like.
Enjoy!
