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Vegan comfort food

February 5th, 2018

Escape the cold winter days and warm yourself up with our amazing chili baked tofu with spinach and soba noodles.

Download recipe
40 min.792 kcal.2 pers.


  • Tofu1  pcs
  • A package of Japanese soba noodles1  pcs
  • A package of baby spinach1  pcs
  • Oranges1  pcs
  • Brussels Sprouts300  g
  • Small red chili pepper1  pcs
  • Peanuts15  g
  • Onions1  pcs

Good to have at home

  • Salt
  • Pepper
  • Soy sauce
  • Olive oil
  • Maple syrup

How to do:


  • Preheat the oven to 200°C.
  • Wash, core and chop the chili. Wash the oranges, grate some peel and squeeze out the juice. Peel and finely chop the onion. Coarsely chop the peanuts.
  • Prepare a marinade made of olive oil, chili, maple syrup and orange juice. Place the tofu on a tray lined with non-stick baking paper, spoon over the chilli mixture and bake for 20 minutes or until golden.
  • In the meantime, clean and halve the brussels sprouts. Heat some olive oil in a pan and sauté the onions until translucent. Add the brussels sprouts and cook further for approx. 10 minutes until tender. Cook the noodles according to the packaging instruction. Drain afterwards into a colander and refresh under cold running water. Prepare a dressing made of orange juice, orange zest, soy sauce and maple syrup. Season to taste with salt, pepper and ground cumin.


  • Combine the noodles with the spinach, the brussels sprouts, the peanuts and the dressing. Slice the tofu. Arrange the noodles nicely into bowls and top them with sliced tofu.