This satisfying plant-based bowl of nutrition brings together many cherished victuals of Japanese cuisine―nutty soba, vibrant matcha, earthy miso, and feisty wasabi. Baking the tofu that’s been slathered with a miso sauce yields cubes with a meaty texture and some flavourful caramelization. If you’re eating gluten free, you can find soba noodles that are made entirely of buckwheat flour, which is free of gluten. If you don’t have wasabi paste, you can spice up the dressing with chili sauce or cayenne.
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In the press
Tofu contains a fair amount of water, and you’ll want to squeeze most of it out, especially if you’re baking, grilling, or frying it. Tofu aficionados will use a dedicated tofu press, but you can squeeze out most of the liquid by squishing it with a heavy object for several minutes.
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This recipe was originally published in the April 2025 issue of alive magazine.
