Buckwheat Soba with Miso Squash Smoked Tofu Basil
Elevate your weeknight dinner game with this vibrant and wholesome Buckwheat Soba with Miso Squash, Smoked Tofu, and Basil recipe. Combining the earthy nuttiness of buckwheat soba noodles with the umami-rich sweetness of roasted miso-glazed butternut squash, this dish is a plant-based masterpiece. The smoked tofu adds a savory depth, while fresh basil and zesty lime juice bring a refreshing brightness to every bite. Tossed in a fragrant ginger-garlic sesame dressing and topped with crunchy sesame seeds, this quick and easy recipe is perfect for both warm meals and cool, room-temperature lunches. Packed with bold flavors, healthy ingredients, and ready in under an hour, it's an enticing and nutritious option for noodle lovers looking to explore creative Asian-inspired flavors.
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Recipe Information
Ingredients
- 250 g Buckwheat soba noodles
- 500 g Butternut squash
- 2 tbsp White miso paste
- 2 tbsp Olive oil
- 200 g Smoked tofu
- 20 g Fresh basil leaves
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 Garlic clove
- 1 tsp Fresh ginger
- 1 tbsp Sesame seeds
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 1 tbsp Lime juice
Instructions
Preheat the oven to 200°C (400°F).
Peel the butternut squash and cut it into small cubes, about 1cm in size.
In a mixing bowl, combine the white miso paste, olive oil, salt, and pepper. Toss the cubed squash in this mixture until evenly coated.
Spread the miso-coated squash on a baking tray lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
While the squash is roasting, prepare the buckwheat soba noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
Cut the smoked tofu into bite-sized cubes.
Heat the sesame oil in a large skillet over medium heat. Finely grate the garlic and ginger, then add them to the skillet. Sauté for 1-2 minutes until fragrant.
Add the smoked tofu cubes to the skillet and cook for 3-4 minutes, turning occasionally, until lightly browned on all sides. Add the soy sauce and lime juice, stirring to coat the tofu evenly.
In a large bowl, combine the cooked noodles, roasted squash, and browned tofu. Gently toss together.
Roughly chop the fresh basil leaves and sprinkle them over the noodles along with sesame seeds.
Serve warm or at room temperature, garnished with extra fresh basil if desired.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4014 mg | 175% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 14.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2224 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
