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Vibrant Vegan Soba Noodle Salad with crispy tofu, red cabbage, carrots, edamame, and sesame seeds.

Flavorful Vegan Soba Noodle Salad

This vibrant Vegan Soba Noodle Salad is packed with crispy tofu, fresh vegetables, and a zesty sesame dressing. Perfect for quick lunches, meal prep, or a light plant-based dinner.
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Servings: 4
Course: Dinner, Lunch, Salad
Cuisine: Asian-Inspired, Vegan
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons toasted sesame oil
  • 4 tablespoons tamari or soy sauce
  • 1 teaspoon sesame paste or tahini
  • 1½ tablespoons maple syrup
  • 1 teaspoon fresh ginger, grated
  • ½ clove garlic, minced (optional)
  • 1 teaspoon rice vinegar
  • 1 teaspoon Chinese five spice powder
  • ½ lime, juiced
  • 250 grams soba noodles (100% buckwheat preferred)
  • ½ small red cabbage, thinly sliced
  • 3 carrots, julienned or grated
  • ½ cucumber, seeded and sliced
  • 2 spring onions, finely sliced
  • 200 grams smoked tofu, cubed or sliced
  • 1 cup frozen edamame, shelled and boiled
  • 1 tablespoon sesame seeds (garnish)
  • 1 handful fresh cilantro, chopped (garnish)

Equipment

  • Large mixing bowl
  • Small bowl (for dressing)
  • Large pot
  • Colander
  • Whisk
  • Knife and cutting board

Method
 

  1. In a small bowl, whisk together tamari, sesame oil, tahini, maple syrup, ginger, garlic (if using), vinegar, five spice powder, and lime juice until smooth. Set aside.
  2. Cook soba noodles according to package instructions. Drain and rinse thoroughly under cold water to stop cooking and remove excess starch. Toss with a little sesame oil to prevent sticking.
  3. Prep vegetables: Thinly slice cabbage, julienne or grate carrots, slice cucumber, and chop spring onions and cilantro.
  4. Boil edamame for 3–4 minutes. Drain well. Cube smoked tofu (optional: pan-fry until golden for extra texture).
  5. In a large bowl, combine soba noodles, veggies, edamame, and tofu. Pour over dressing and toss until evenly coated.
  6. Top with sesame seeds and chopped cilantro. Serve immediately or chill for later.

Notes

Use tamari for gluten-free. Sub tahini for sesame paste. Add bell peppers, snap peas, or baby spinach for variation. Store dressing separately if prepping ahead.