Wesson Recipes

Vegan Soba Noodle Salad

40oz Wesson Canola Oil Bottle

Makes 2 servings

Introducing Wesson Oil’s delectable Soba Noodle Salad, a vegan and gluten-free dish destined to be the star of your summer gatherings. Crafted with health-conscious eaters in mind, this vibrant salad boasts the perfect harmony of nutritious ingredients and irresistible flavors.

At the heart of this culinary masterpiece are wholesome soba noodles, providing a satisfying base that’s both light and filling. Complementing the noodles is a delightful addition of crispy baked tofu, adding a savory crunch that will leave your taste buds craving more.

The magic truly comes alive with Wesson Canola Oil’s golden touch, infusing the dish with a delicate richness while keeping it light and wholesome. A mouth watering sesame and soy dressing coats every strand of noodle, delivering a symphony of savory notes that dance on your palate with each bite.

But the true beauty of this salad lies in its versatility. Whether served as a main course or as a refreshing side dish, it adapts effortlessly to any dining occasion. Enhance its appeal with your favorite seasonal vegetables and herbs, adding bursts of color and freshness that elevate each mouthful to a culinary delight.

With Wesson Oil’s Soba Noodle Salad, summer dining has never been more satisfying. So gather your loved ones, embrace the warmth of the season, and indulge in this nourishing feast that’s as wholesome as it is delicious.

Tip: Soba Noodles are gluten-free!

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  • Soy, Sesame
  • Ingredients

    Baked Tofu
    Extra Firm Tofu, cubed, 1" 1 package.
    Wesson Canola Oil 2 tbsp.
    Soy Sauce 2 1/2 tbsp .
    Corn Starch 3 tbsp.
    5 Spice Powder 1/2 tsp.
    Soy Dressing
    Wesson Canola Oil 1/2 cup.
    Soy Sauce 6 tbsp.
    Rice Vinegar 4 tbsp .
    Granulated Sugar 1 tsp.
    Soba Noodles
    Soba Noodles 1 package (9.5oz).
    Cabbage, sliced thin 2 cups.
    Sesame Seeds, toasted 2 tbsp.
    Cilantro, chopped 6 tbsp.
    Green Onion, thinly sliced 2 .
    Carrots, thinly sliced 1 cup.
    Red Pepper, thinly sliced 3/4 cup.


    Baked Tofu

    Lightly pat dry tofu to remove excess moisture. In a large bowl, gently toss Wesson Canola Oil and soy sauce, adding corn starch a little bit at a time while mixing gently. Once tofu pieces are fully coated, spread evenly on a parchment lined sheet pan. Tip: make sure not to crowd the pan, use two sheet pans if necessary. This will ensure you get crispy tofu. Bake in a preheated oven at 450F for 20-25 minutes or until browned and crispy.

    Soba Noodles

    Cook soba noodles to package direction. Drain noodles and rinse under cold running water to remove excess starch and cool down.

    Assembly Method
    Add soy dressing ingredients to a large bowl, whisk to combine. Add cabbage, cooked soba noodles, and baked tofu. Gently toss to combine. Garnish with sesame, cilantro, and green onions.
    This salad serves 2 entree portions, or 4-6 as a side dish