Cook the udon noodles according to package instructions. Drain and set aside.
Prepare your salad ingredients: prepare the carrots, zucchini, basil, cilantro, green onions, sliced mushrooms. Place in individual containers or baggies to store in the fridge.
Heat the olive oil in a large skillet over medium heat. When hot, add the tofu. Let sear until golden brown, about 4-5 minutes. Flip and cook the other side. Splash with a little soy sauce and season with salt and pepper. Remove from heat and add to a container.
Whisk the ingredients for the dressing together and store in a container.
To assemble for lunch, place 1/5 of all the ingredients except the dressing in a large container. Put the dressing in a smaller tupperware.