Soba noodles with vegetables & baked tofu

This one's a keeper...a tasty, light, soupy type dish. Soba noodles lose about 80% of their sodium when cooked in unsalted water. Rinse and drain the soba thoroughly after cooking to remove any lingering salt.

Ingredients

• 2 1/2 tablespoons olive oil, divided
• 2 tablespoons miso paste
• 1 tablespoon minced peeled ginger
• 1 tablespoon minced garlic
• 1 tablespoon lower-sodium soy sauce
• 2 tablespoons tahini
• Juice from 1 lemon
• 1 1/2 teaspoons sugar (I used coconut sugar - you could also use maple syrup)
• 1 teaspoon dark sesame oil
• 1 packet of uncooked organic soba noodles
• 1 (14-ounce) package extra-firm tofu, drained
• 8 button mushrooms, sliced
• 1 red capsicum, sliced thinly
• 3 large carrots, sliced very thinly
• 1 broccoli, cut into florets 
• 1/4 cup thinly sliced green onions
• 1 cup vegetable stock (try use organic, low sodium)
• 1 avocado, chopped into cubes

Preparation

1. Heat oven to 160 degrees Celsius and line a tray with baking paper. Set aside.  
2. Combine 1 tablespoon of olive oil and next 8 ingredients (finishing with the sesame seed oil) in a medium bowl, stirring with a whisk.
   
3. Cut tofu horizontally, then crosswise into 8 triangle slices. Place on the baking tray and brush the slices with the olive mixture. Place in the oven. Bake for 15 minutes then flip the triangles, brush them with more of the oil and place them back in the oven for another 15 mins or until they start turning golden.
   
4. Cook noodles according to package directions; drain, rinse gently with cold water, then drain again. Combine noodles and 1/4 cup miso mixture in a bowl; toss to coat.
   
5. Add remaining 1 1/2 tablespoons olive oil to a large pan; swirl to coat. Add mushrooms and sauté 4 minutes or until tender. Add remaining miso mixture, capsicum, carrots and broccoli to pan; toss to coat. Sprinkle with green onions. Add the vegetable stock and simmer for about 5 minutes until the vegetables are al dente. Turn the stove off. 
6. Place the noodles into the pan and mix well. Lastly, add the avocado pieces.
7. Serve in bowls with tofu on the side.