Japanese Soba Salad Recipe (Vegan & Vegetarian)

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and has a firmer texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

zucchini

💰Cheaper: cucumber

Cucumber provides a similar crunch.

scallions

💰Cheaper: onion

Onion is a more widely available alternative.

Start by cutting the tofu into half inch thick squares.

Sprinkle both sides of the tofu with salt and set aside to drain.

Chop the scallions into segments and then chop them finely.

Clean the shiitake mushrooms with a damp paper towel and slice them into quarter inch thick slices.

In a bowl, combine kombucha, soy sauce, maple syrup, and sesame oil, stirring until the kombucha is dissolved.

Heat vegetable oil in a pan over medium-high heat and add the drained tofu in a single layer.

Fry the tofu until browned on one side, about 2 minutes, then flip and continue frying until golden brown on both sides, flipping every 2 minutes.

Move the tofu to the edges of the pan and add the shiitake mushrooms, spreading them out flat.

Once the mushrooms are browned, drizzle on the remaining tablespoon of soy sauce and toss to coat everything evenly.

Boil water in a pot and add the soba noodles, cooking according to package instructions for about 5 minutes, stirring regularly.

Drain the soba noodles and rinse under cold water, changing the water a few times to remove excess starch.

In a bowl, combine the chilled soba noodles, shelled edamame, and scallions, then pour the dressing over and toss to coat.

Add the tofu and mushrooms to the noodle mixture and toss to distribute evenly.

Serve the salad, ensuring an even mixture of soba and toppings, and garnish with celery sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens