Tofu lunch bowl with soba noodles

Sat, Feb 23, 2019, 06:00

  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Vegan


  • 200g brown soba noodles 
  • 30ml sesame oil 
  • 4 giant oyster mushrooms 
  • 20ml tamari sauce (or dark soy if you can’t get it) 
  • 140g tahini
  • 1 tsp white miso paste 
  • 1 tsp fresh ginger, grated 
  • 30ml Sriracha sauce
  • Juice of 1 lime
  • 400g firm pressed tofu  
  • 1 avocado (sliced just before you want to use it)
  • 170g kale, thinly sliced 
  • 200g roasted pumpkin slices
  • 200g cucumber 
  • 60g carrot, sliced into ribbons 
  • 20g toasted sesame seeds 


Cook the soba noodles according to the instructions on the packet.

Fry off the giant oyster mushrooms in the sesame oil for a few minutes until just softened and then add the tamari. 

To make the dressing, whisk the tahini, white miso, ginger, Sriracha and lime juice, adding a splash of hot water to loosen the mix a little.

To assemble, divide the noodles between four deep bowls. Then, going around the side of each bowl, add the oyster mushrooms, tofu, avocado, kale, pumpkin, cucumber and carrot, finally sprinkling the sesame seeds over the top.