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.