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Soba Protein Bowl with Grilled Eggplant, Tofu & Spicy Almond Butter Sauce

Ingredients
  

For the grilled eggplant and tofu:

  • 1 small eggplant thinly sliced
  • 1 15-ounce package extra-firm tofu, pressed for at least 30 minutes and sliced
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons grapeseed or avocado oil

For the omelet:

  • 2 eggs beaten

For the spicy almond butter sauce:

  • 1/2 cup coconut milk
  • Juice from 2 small limes
  • 2 tablespoons almond butter
  • 1 tablespoon low sodium soy sauce
  • 1 garlic clove minced
  • 1/2- inch piece ginger peeled and grated
  • A pinch of red pepper flakes or sriracha to taste

For assembling:

  • 1 ounce soba noodles cooked according to package directions
  • Fresh cilantro for serving

Instructions
 

  • Heat your grill or a grill pan to medium. Brush the tofu and eggplant slices with oil; drizzle with soy sauce and grill on each side, or until the tofu is warmed through and the eggplant is tender. Set aside.
  • Heat a non-stick (or well-oiled) skillet over medium heat. Add the eggs and cook until firm. Transfer the omelet to a plate and slice into ribbons.
  • Combine all of the sauce ingredients in a blender and blend until smooth. Taste and adjust as needed—more almond butter for a richer sauce, additional soy sauce for more umami, etc.
  • To assemble, divide the grilled eggplant, tofu, soba, and omelet into 2 bowls and drizzle with the sauce. Garnish with cilantro and serve.
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