Vegan Tofu Noodles with Almond Butter

Deliciously savoury and creamy, these Vegan Tofu Noodles with Almond Butter are easy to make and packed with protein. Naturally gluten free.

You know those noodle bowls that are all over instagram? I wanted to make one. I'd been seeing them for weeks and they looked SO good I had to try one.

And what more could you want? These bowls contain noodles, tofu, and usually a variety of fresh vegetables. And then there's the sauce to tie it all together....

....Ok, you get the picture. Before I lapse into poetry about these bowls I'll get a grip on myself and share the recipe. Suffice to say, these bowls are delicious, packed with plant protein and incredibly satisfying!

My version is a mix of flat rice noodles, seasoned quick crispy tofu, tender oyster mushrooms and crunchy bok choy and carrot, smothered in a savoury but creamy almond butter sauce. It's the most satisfying meal I know.

Why you'll love these noodles

Protein-packed! The tofu in this recipe makes it a high protein meal, which means you'll stay full for longer.

Vegan and gluten free - Tofu is a plant-based protein, and flat rice noodles are naturally gluten free.

Nourishing as well as delicious - Tofu is broiled instead of fried, which is not only easier but a healthier way of cooking.

Quick recipe - Takes less than 30 minutes to throw together - a winner for weeknight dinners!

Why broil tofu instead of frying it?

I love broiling (or grilling, if you're in the UK) my tofu instead of frying it simply because I find it easier and less messy. It sticks to the pan a lot less when broiled, and requires less constant attention. It's also a healthier alternative to frying as it requires less oil.

See my guide on how to broil tofu.

Main ingredients & substitutions

Tofu - I recommend medium firm tofu, as it's softer than firm and has a great texture, but firm will also work. You could use tempeh, it just might need less cooking time.

Almond butter - The base of the sauce. It's wonderfully sweet and creamy, and makes a great savoury sauce when mixed with tamari, vinegar and maple. You could also sub in cashew or peanut butter if preferred.

Tamari/soy sauce - Gives saltiness to the sauce. You can sub in a lower sodium alternative such as Braggs Liquid Aminos if needed.

Rice noodles - I like using flat, pad thai-style noodles in this dish as I like their chunkiness. You could also use soba, udon or ramen noodles if preferred.

Oyster mushrooms - Any mushrooms will work, but I love the chewy texture of oysters. Look for them in your local Asian grocery store as they'll probably be cheaper.

Bok choy - My favourite type of leafy green in this noodle recipe, but any dark leafy green will work (such as spinach, chard, collards etc.)

How to make vegan tofu noodles with almond butter

1) Cut tofu into 1-inch cubes, and place on an ovenproof tray. Toss in 1 tablespoon each of tamari/soy sauce, avocado oil and apple cider vinegar.

2) Place under your oven's broiler (grill) for 10 minutes, or until cubes are just turning golden.

3) Flip and cook for another 10 minutes until cubes are browned but not tough. Remove from oven and set aside.

4) Cook noodles as per instructions. Then rinse, drain and set aside.

5) Make sauce by mixing 2 tablespoon almond butter and 1 tablespoon apple cider vinegar together in a small bowl. Add 2 teaspoon maple syrup and 2 tablespoon tamari/soy sauce and mix well until smooth.

6) In a large skillet, heat remaining ½ tablespoon oil on medium. Add mushroom slices and cook for 3 minutes, stirring frequently.

7) Add bok choi then carrot and cook for another 3 minutes, continuing to stir.

8) Reduce heat and add pre-cooked noodles, tofu and green onions to skillet. Pour over sauce and mix well to combine. Allow everything to cook for another minute or so until it's heated through.

9) Serve in large bowls decorated with cilantro leaves, toasted almond pieces and lime wedges if desired.

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Check out my web story on how to make these vegan noodles.

Almond butter vs. peanut butter

You can use almond, peanut or cashew butter in this recipe, though I recommend almond for its taste. While almond and cashew butter are typically healthier, peanut butter offers a cheaper alternative.

Almond and peanut butter have similar nutritional profiles, but almond is slightly healthier as it contains more vitamins, minerals and fibre. Ultimately, it's up to you which you use! For more information, check out this nutritional comparison of almond butter and peanut butter.

Storage

This dish tastes best eaten immediately. However, you can store any leftovers in a sealed container in the fridge for up to 3 days.

FAQS

More tofu recipes

How to Make Crispy Tofu

Vegan Butter Tofu

Buddha Bowls

If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!

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