Soba Linguine with Tofu & Spring Greens Recipe

soba linguine tofu recipe

For Cauldron Foods, every day is #NationalTofuDay (1st September) with this quick and easy vegan tofu recipe.


  • 1 block Cauldron Organic Original Tofu, drained for 20 minutes, cut into 2cm squares
  • 200g buckwheat soba noodles
  • 1 tbsp olive oil
  • 70g spring greens
  • 100g baby asparagus
  • 80g edamame beans, shelled
  • 2 cloves of garlic, crushed
  • 2 tbsp sesame oil
  • 1 tbsp tamari
  • 1 tbsp Chinese rice wine
  • 2 tbsp toasted sesame seeds


Bring a saucepan of water to the boil and cook the noodles according to instructions. Drain and rinse in warm water. Cover and set aside.

Pour the oil into a wok and place on a medium-high heat. Add the tofu to the pan and cook for 6 minutes, stirring occasionally until golden.

Add the spring greens, asparagus and edamame to the pan. Cook for 2 minutes, then add the garlic, sesame oil, tamari and rice wine vinegar. Cook for a minute before adding the noodles and cooking for a further minute.

Serve with toasted sesame seeds.

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