Matcha Soba with Spicy Tofu Nuggets

Serves 4 | Ready in 30 minutes (If tofu is pre-pressed)

Matcha Soba with Spicy Tofu Nuggets

I love creamy pastas like fettuccine Alfredo, but I also love the spices and flavors of Asian cuisine. I decided to meld my two loves into one creamy and comforting yet bold and spicy dish that revolves around my greatest love of all—matcha!

Im-press-ive tofu

To press your tofu, wrap it tightly in kitchen or paper towels and place a heavy object (i.e., a can of coconut milk or a few cookbooks) on top. Let sit for about 20 minutes while excess water is released from the tofu. Unwrap and cut into the size called for in the recipe. Now your tofu is ready to soak up all the juices and flavors of your dish!

Make-ahead tip

The creamy matcha sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.

Make it gluten free

Use gluten-free soba noodles and gluten-free tamari.


Soak the nuts overnight or in boiling water for 10 minutes, then drain them before blending. This will soften them and ensure a silky-smooth cream once blended.

In each delicious serving (without scallions and sesame seeds): 527 calories | 24 g protein | 24 g fat | 61 g carbs (9 g sugar, 2 g fiber) | 909 mg sodium

Source: Protein-packed pasta!

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