Soba Noodle Bowl (plant-based, gluten-free)

5 from 3 votes

This dinner bowl is a very comforting mix of soba noodles, tofu or tempeh, cabbage, and a creamy gingery Thai peanut sauce.

I could eat this any day of the week, and we all went back for a healthy second bowl.

For today's inspiration, as the snow falls gently outside my kitchen window, here is a poem from Mary Oliver:

Snow was falling

so much like stars

filling the dark trees

that one could easily imagine

its reason for being was nothing more

than prettiness.

May we appreciate every beautiful moment of nature today, whether you're in snow or sunshine or rain.

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Thai, Vegan

Keyword comfort food, gluten-free, plant-based

Ingredients

Prepare for the stirfry: In a small bowl, mix all the ingredients for the sauce together and stir well to combine. Chop up your tofu/cooked tempeh and cabbage.
In a large pan, wilt the cabbage over medium heat with a small amount of water. You can add the tofu/tempeh anytime during the wilting, which will take about 5-10 minutes. Stir frequently until the cabbage gets nice and soft but still bright green. You could also use other veggies here too that you have on hand.
Cook the soba noodles in boiling water according to package directions, then add to the tofu/tempeh and veggies. Mix briefly to combine.
Scoop the tofu/tempeh veggie noodle deliciousness into your bowl and top with the thai peanut sauce you made. Serve hot. Be prepared for some serious enjoyment!