Grilled Stir-Fried Tofu and Soba Noodles

Menu Part: 
Cuisine Type: 
4 servings

A great option for vegetarians and vegans, this dish features zucchini squash, yellow squash, cherry tomatoes, jalapeño, portobello mushroom, all served with tofu on a bed of soba noodles.


51⁄3 oz. zucchini squash
51⁄3 oz. yellow squash
11⁄3 tbsp. olive oil-canola blend
1⁄2 tsp. kosher salt
1⁄2 tsp. ground black pepper
4 oz. cherry tomatoes
1⁄8 oz. fresh jalapeño
1⁄3 tsp. kosher salt
1⁄2 tsp. ground black pepper
2 oz. julienne yellow onion
6 oz. portobello mushrooms
1⁄3 tsp. kosher salt
1⁄2 tsp. ground black pepper
2 tsp. olive oil-canola blend
102⁄3 oz. extra-firm tofu
1 tsp. olive oil-canola blend
1⁄3 tsp. kosher salt
2⁄3 tsp. ground black pepper
2⁄3 oz. roasted garlic
1⁄2 tsp. ground cumin
22⁄3 tbsp. chopped cilantro
14 oz. soba noodles 


1. Preheat grill. Wash and rinse squash and zucchini. Slice in half lengthwise and coat with first listed oil. Season with first listed salt and pepper. Grill until heated through and grill marks form.

2. Preheat oven to 350°F. Remove stems and clean tomatoes. Rinse jalapeños. Place tomatoes and
jalapeños on sheet pan. Season with second listing of salt and pepper. Roast in oven. After eight to 10 minutes, add onions to sheet pan. Continue roasting until ingredients are browned and roasted. Seed and mince jalapeños once cooled.

3. Coat mushrooms with second listing of oil. Season with third listing of salt and pepper. Grill
mushrooms until no longer firm. Slice 1-in. thick.

4. Brush tofu with third listing of oil. Season with fourth listing of salt and pepper. Grill tofu until heated through and grill marks form. Cut into large dice.

5. Combine all ingredients and serve over soba noodles.

Recipe by Norwalk Hospital, Connecticut (Morrison) 

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