Deliciously savoury and creamy, this vegan tofu noodles recipe is easy to make and a good source of protein. Naturally gluten-free and full of flavor!
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 really, what more could you want?
These bowls contain noodles, tofu, and usually a variety of fresh, colorful vegetables. And then there's the sauce to tie it all together....
Before I lapse into poetry about these bowls I'll get a grip on myself and share the recipe.
Suffice to say, these tofu rice noodles are delicious, packed with plant protein and incredibly filling! Perfect for weeknight dinners.
They contain a mix of flat rice noodles, seasoned quick crispy tofu cubes, tender oyster mushrooms, crunchy bok choy and fresh carrot.
Smothered in a savoury, creamy almond butter sauce and topped with spring onions and cilantro leaves, it's the most satisfying meal I know.
Why you'll love these noodles
High protein! The tofu in this vegan stir fry noodle dish 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 (you can use your choice of noodles though - any work).
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 in the oven instead of frying it simply because I find it easier and less messy (you can also cook it in an air fryer if preferred).
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 to achieve the same crispy exterior and golden brown finish.
See my tutorial on how to broil tofu.
Ingredients & substitutions
Tofu - I recommend medium firm tofu, as it's softer than firm and has a great texture, but firm to extra firm tofu 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 thin rice noodles, or other non-gluten-free vegan noodles like soba, udon or ramen 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 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.). You can also mix in some bell peppers, water chestnuts, green beans, or your favorite fresh herbs.
How to make vegan tofu noodles with almond butter
1) Cut tofu into 1-inch cubes, and place in an ovenproof pan. 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 tablespoons almond butter and 1 tablespoon apple cider vinegar together in a small bowl.
Add 2 teaspoons maple syrup and 2 tablespoons tamari/soy sauce and mix well until smooth.
6) In a large skillet, heat remaining ½ tablespoon oil on medium heat. 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.
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.
This vegan tofu noodle stir fry tastes best when eaten immediately or even the next day.
However, you can store any leftovers in an airtight container in the fridge for up to 3 days.
I buy vegan rice noodles in my local supermarket, but any will work. I like the taste of rice noodles, but others such as buckwheat (soba) or wheat noodles can also be used (just note that using wheat noodles will mean this dish is no longer gluten-free).
Yes! Almost all rice noodles are vegan, as they just contain rice and water. The only thing to watch out for is extra flavoring that may be added to the noodles.
Tofu is usually seasoned with salt and pepper or coated with sauce. Some common sauce ingredients are nut butter, soy sauce/coconut aminos, apple cider or rice vinegar, vegetable oil like almond or sesame oil, and a sweetener like maple or brown sugar.
If you like heat, you can also add a spicy sauce like sriracha or chili garlic sauce.
More tofu recipes
Vegan Tofu Noodles with Almond Butter
- 1 350g pack medium firm tofu
- 3 tablespoon tamari or soy sauce
- 1½ tablespoon avocado or other cooking oil
- 2 tablespoon apple cider vinegar
- 2 tablespoon almond butter
- 2 teaspoon maple syrup
- 2 servings flat rice noodles (like ramen noodles)
- 3 oyster mushrooms, thinly sliced
- 1 small head bok choy, leaves separated
- 1 medium carrot, thinly sliced or mandolined
- 1 green onion, thinly sliced
- Cilantro leaves
- Toasted almond pieces
- Lime wedges
- 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.
- Place under your oven's broiler (grill) for 10 minutes on full power, or until cubes are just turning golden.
- Flip and cook for another 10 minutes until cubes are browned but not tough. Remove from oven and set aside.
While tofu is cooking....
- Cook noodles as per instructions. Then rinse, drain and set aside.
- 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.
- In a large skillet, heat remaining ½ tablespoon oil on medium. Add mushroom slices and cook for 3 minutes, stirring frequently.
- Add bok choi then carrot and cook for another 3 minutes, continuing to stir.
- 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.
- Serve in large bowls decorated with cilantro leaves, toasted almond pieces and lime wedges if desired.
Nutritional information per serving
If you’ve tried this vegan tofu noodles recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!