DRESSING: Whisk all ingredients together until smooth. Add water to adjust consistency. The dressing should be thinner than a paste, sort of the consistency of melted chocolate.
ASSEMBLY: Cook soba noodles according to package directions. Drain and rinse thoroughly with cold water.
Use a vegetable peeler, spiralizer, or a juilenne peeler to make ribbons out of the cucumber and carrots. Alternatively, cut into thin strips with a sharp knife.
Toss noodles, vegetables, and tofu with the dressing. Divide between 4 serving bowls or plastic containers (if meal prepping). Salad can be stored in refrigerator for about 5 days.
Recipe by Radiant Rachels at https://radiantrachels.com/miso-tahini-soba-noodle-salad/