Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

High-Protein Vegan Soba Noodles

I know some of you ask about vegan dishes, so today I’m sharing my High-Protein Vegan Soba Noodles. It’s a delicious combination of buckwheat soba noodles, crispy tofu, and spicy gochujang pepper sauce with a refreshing cucumber salad right on top.

For those who avoid animal protein, organic soy can be a helpful source of complete protein in moderation, assuming your body does well with it. Soy also provides B vitamins, fiber, potassium, and magnesium.

This is also a great dish to enjoy throughout cold and flu season. Red bell peppers provide plenty of vitamin C, garlic contains sulfur that boosts immune function, and gochujang contains capsaicin (the compound responsible for its heat) which can reduce inflammation and may selectively support immune function.

Ingredients

Noodles

  • 1 (3.1-ounce) package gluten-free 100% buckwheat soba noodles
  • 1 (16-ounce) package super firm high-protein tofu, drained and patted dry using a paper or kitchen towel, cut into ½-inch cubes (organic is possible)
  • 2 tablespoons avocado oil
  • 2 medium red bell peppers, cut into large pieces
  • 2 garlic cloves
  • 1 tablespoon gluten-free gochujang
  • ⅓ cup filtered water
  • ½ teaspoon sea salt
  • 1 cup scallions, green parts, chopped into 2 inch segments
  • ⅓ cup fresh mint leaves

Cucumber Salad

  • 2 large Persian cucumbers, julienned using a vegetable peeler
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame seeds

Optional garnish

  • Thinly sliced radishes

Directions

1. Bring a large pot of water to a boil and cook the soba noodles according to the manufacturer instructions. Drain and set aside.
2. Place a cast iron skillet over medium-high heat. Once hot add 2 tablespoons avocado oil along with the tofu and cook until the tofu is semi-crispy from all sides. Shake the pan to avoid sticking and burning (about 5 minutes).
3. While the tofu is cooking, add bell pepper, garlic, gochujang, and filtered water into a high speed blender. Blend until smooth.
4. Once the tofu is crispy, pour the blended peppers into the cast iron skillet and turn heat to low. Stir and add the sea salt, scallions, and mint. Cook for about 5 minutes while making the cucumber salad.
5. Into a bowl add the cucumber salad ingredients and mix well.
6. Once the scallions are softened, add the soba noodles and mix with the tofu and sauce. Once noodles are hot, it’s ready to serve. Add more water if the sauce is too thick.
7. To assemble, top noodles with cucumber salad and optional radishes for garnish. Eat immediately.
Recipes

68 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
09.10.2025

Lemon Herb Chicken Thighs with Roasted Root Veggies

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 12 oz [339 g] Boneless Skinless Chicken Thighs (raw) 1 tbsp [14 g] Avocado Oil 1 small lemon [30 g] Lemon Juice 1 tsp, ground [0.6 g] Oregano 1 tsp [2.8 g] Garlic Powder 0.5 tsp [0.6 g] Kosher Salt 1 cup, cubed, uncooked [133 g] Sweet Potato 0.5 beet [41 g] Beet (Cubed) 1 medium [61 g] Carrot (Peeled and Chopped) 1 tbsp [14 g] Olive Oil 1 tbsp [3.8 g] Parsley (For Garnish) DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato, beet, and carrot with olive oil and a pinch of kosher salt. In a bowl, whisk together the lemon juice, avocado oil,oregano, garlic powder, and kosher salt. Rub the mixture evenly onto the chicken thighs. Place the chicken on top of the vegetables and roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with chopped parsley and serve. NUTRITION INFO Calories : 401.25 Fat : 20.58 g Carbs : 19.93 g Protein : 34.96 g Fiber : 3.78 g Sugar : 6 g

09.10.2025

Chia Yogurt Nourish Cup

SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 0 MINUTES INGREDIENTS 0.75 cup [170.25 g] Whole Milk Greek Yogurt Plain 2 tbsp [28 g] Chia Seeds 0.25 cup [36.25 g] Blueberries 0.25 cup [38 g] Strawberries (Halved) 0.5 tbsp [5 g] Flax Seed Meal 2 tbsp [15 g] Slivered Almonds DIRECTIONS Mix Greek yogurt and chia seeds together in a bowl.Top with blueberries, halved strawberries, flaxseed meal, and slivered almonds. Serve immediately or chill until ready to eat. NUTRITION INFO Calories : 445.78 Fat : 27.04 g Carbs : 31.85 g Protein : 28.7 g Fiber : 14.53 g Sugar : 11.41 g

09.03.2025

Salmon & Sweet Potato Nourish Bowl with Avocado Herb Dressing

SERVINGS: 1 PREP TIME: 15 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 4 oz, boneless, raw [113.4 g] Salmon 0.5 medium [57 g] Sweet Potato (Cubed) 1 tbsp [14 g] Avocado Oil 1 cup [20 g] Arugula (Rocket) 0.5 small [35 g] Avocado (Sliced) 1 tbsp [11 g] Quinoa (uncooked) 2 tbsp [30 ml] Avocado (Mashed) 1.5 tsp [7.2 g] Olive Oil 1.5 tsp [7.05 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp, fresh [1.9 g] Parsley (Chopped) 1 dash [0.63 ml] Kosher Salt DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato cubes with avocado oil and spread them on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender. While the sweet potatoes are roasting, season the salmon with a pinch of kosher salt and place it on a separate parchment-lined baking sheet. Bake for 12–15 minutes, or until just cooked through and flaky. While the salmon bakes, cook the quinoa according to package directions. In a blender or small food processor, combine the mashed avocado, olive oil, lemon juice, water, chopped parsley, and kosher salt. Blend until smooth and creamy. Place arugula into a bowl. Top with roasted sweet potatoes, cooked salmon, sliced avocado, and cooked quinoa. Drizzle the bowl with the avocado herb dressing just before serving. Add extra salt according to your preferences. NUTRITION INFO Calories : 554.58 Fat : 38.51 g Carbs : 29.76 g Protein : 29.2 g Fiber : 5.43 g Sugar : 4.33 g Salmon &

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*