1400 700 vegan miso soba bowls with lemon pepper tofu   zucchini horizontal

Miso Soba Noodles

with Lemon Pepper Tofu & Zucchini

lunch

<600 Calories Nut-Free Fusion Lunch High-Protein
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
460
FAT
6g
CARBOHYDRATES
57g
PROTEIN
38g

MAIN INGREDIENTS

  1. 4 oz soba noodles
  2. 10 oz Hodo® Organic Firm Tofu
  3. 1 zucchini
  4. 1 lemon
  5. 1 scallion
  6. 4 tsp Dijon mustard
  7. 2 tbsp white miso paste
  8. 1 tbsp olive oil*
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan

INSTRUCTIONS

1
Cook the soba noodles

Bring a medium saucepan of salted water to a boil. Add soba noodles, gently stir, and cook until al dente, 2 to 3 minutes. Drain noodles and run under cold water to stop the cooking process, and return to the saucepan off heat.

2
Cook the lemon pepper tofu

Dice the tofu into ½ inch cubes. Slice zucchini into half moons. Zest and juice the lemon. Slice the scallion. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add diced tofu, sliced zucchini, a pinch of salt, and 1 tsp pepper. Cook until lightly browned, 5 to 7 minutes. Add lemon zest, toss, and remove skillet from heat.

3
Serve

Add the lemon juice, Dijon mustard, and white miso paste to a small bowl and stir. Add miso sauce to the cooked soba noodles and toss. Divide the miso soba noodles between bowls and top with lemon pepper tofu and zucchini. Sprinkle with sliced scallion.