Soba noodles with tumeric tofu and avocado

Posted on 05. Jan, 2012 by in Comfort Food


This dish was inspired by a breakfast in a tiny one griddle kitchen in Santa Cruz.  I turned the tumeric tofu scramble into a dinner dish with a saucy soba noodle, ripe avocado and toasted walnuts.  My kids loved it.

  • 1 heaping tablespoon grated ginger
  • 1/2 to 1 small raw yellow onion
  • juice of one lemon
  • 1/3 cup toasted sesame oil
  • 2 T soy sauce or tamari
  • 1 T ponzu citrus or regular ponzu (opt)
  • 1 T tahini
  • 4 T Earth Balance
  • 1 10 oz package of tofu cubed
  • 1 T tumeric
  • 2 ripe avocados cubed
  • raw walnuts toasted or pumpkin seeds (optional)
  • 1 package soba noodles or spaghetti

Place ginger, onion, lemon, sesame oil, soy sauce, ponzu and tahini in food processor to make the tangy sauce for the soba noodles.  Heat Earth Balance (you can use butter or olive oil) in a saute pan and as it foams add the tumeric.  Stir in the tofu and let it form a nice crust on one side about 4 minutes then turn to cook on the other sides about 4 minutes more.  Soba noodles have a short cooking time of about 6 minutes so follow directions carefully.  Place soba noodles in serving bowl, top with sauce, add tofu, avocado and walnuts if using and check for seasoning. Let sit for three minutes so the sauce can absorb into the noodles. My kids like another couple of tablespoons of soy sauce sprayed on top.

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