Miso-marinated tofu and eggplant over soba noodles

8 oz. extra-firm tofu, cut into ½-inch thick slices, then halved
2 tablespoons miso paste
1 large eggplant or 2-3 Japanese eggplant, cubed
3 scallions, finely chopped
2 teaspoons coconut oil
any other veggies you want to add, like napa cabbage, carrots, peppers, etc
juice from 1 lime
4 oz of cooked soba noodles (make sure to rinse soba noodles after cooking)

• Combine 1 tablespoon miso and tofu in wok and stir to coat tofu. Add 1 teaspoon coconut oil and brown tofu. Set aside.
• Combine 1 tablespoon miso and eggplant with 2 cloves of garlic and 1 teaspoon coconut oil and brown eggplant. Add to bowl with tofu.
• Cook other veggies you want to add in and combine with tofu and eggplant
• Chop up scallions and add to everything else.
• Add juice of 1 lime to mixture
• Mix with cooked soba noodles