This recipe was adapted from Nava Atlas' Vegetarian Family Cookbook. It's probably one of the best tofu recipes I've ever tried. It made equally delicious leftovers, even cold.
1 package (8 oz.) soba (Japanese buckwheat noodles)
1 16-oz package extra-firm tofu, drained and cubed
1 Tbsp nutritional yeast
1/2 Tbsp garlic powder
1-1/2 tablespoons olive oil
2-3 tomatoes, diced
1 teaspoon curry powder
1 teaspoon sugar or sucanat
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
4-5 fresh basil leaves, torn into bits
If you have time, toss the tofu cubes with nutritional yeast and garlic powder and set in the fridge, covered, overnight. Otherwise, do this right before cooking.
Heat the olive oil in a pan. Fry the tofu cubes until golden on all sides. Add tomatoes, spices & soy sauce and simmer while the noodles are cooking.
Boil 6 cups salted water and add soba. Cook for 5 minutes and drain.
Toss soba with sesame oil, basil and a little of the tomato cooking liquid. Top with tofu-tomato mixture and serve hot.
