Garlic Soba with Chili-Lime Roasted Tofu

This is the type of meal that is comfort in a bowl.

This is the kind of meal that you make when you’ve had a long day, it’s freezing outside, and you want a dinner that’s packed with veggies, flavour, and warmth. YUM.

Bowls packed with nutrients

Roasting your tofu makes it crispy and flavourful; it’s definitely my favourite way to make tofu. This batch is flavoured with chili and lime, and is spicy-tangy perfection.

The veggies are sliced super thin, so they cook when you pour the hot broth over top. And the soba noodles round out the meal perfectly! I like to add a bit of fresh ginger to the broth at the end, especially when I’m feeling cold and a little sick.  I decided to make my own vegetable broth for the first time using the recipe from The First Mess, and it’s so much more flavourful than store-bought vegetable broth! Plus I love that you can adjust the salt, I always find store-bought broth too salty. Broth is pretty easy to make, you should try it out!

Chili-Lime Tofu

Recipe from The First Mess

Serves 2


1/2 block firm tofu, drained

2 tsp olive oil

1 tsp chili flakes

zest of 1/2 lime

1 tsp lime juice

salt and pepper

2 servings of soba noodles

3 cups vegetable broth

2 cloves garlic

2 green onions

4-5 leaves of kale

1/2 carrot

1 tsp grated fresh ginger

salt, pepper, lime wedges, and chili flakes to serve

Garlic Soba with Chili-Lime Tofu


Preheat the oven to 400 and line a baking sheet with parchment paper. Press tofu between paper towels to get as much moisture as you can out of it, and cut into cubes. Drizzle with olive oil and toss with chili flakes, lime juice and zest, and salt and pepper. Roast about 25-30 minutes, until golden and crispy, tossing halfway through.

Meanwhile, cook the soba noodles and drain.

Mince garlic finely, and thinly slice kale, green onion, and carrot (I used my julienne peeler to make the carrots super thin). You want the garlic and the veggies to be super thinly sliced so they cook right in the hot broth.

Heat vegetable broth in a small saucepan over medium heat. Keep at a simmer until you’re ready to serve.

To serve, divide the soba noodles, kale, carrot, garlic, tofu, ginger, and the white parts of the green onions between two bowls. Pour broth over bowls and garnish with remaining green onions, chili flakes, and lime wedges.

Perfectly roasted tofu

When winter is at its worst, you need a meal that will warm you up and fill you up with veggies and protein.




Share it!Share on FacebookPin on PinterestTweet about this on Twitter

Leave a Reply

Your email address will not be published.