Deliciously savoury and creamy, these tofu noodle bowls with almond butter sauce are an easy weeknight dinner and a great source of plant 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 veggies. And then there's the delicious almond butter sauce to tie it all together....
Suffice to say, this tofu bowl is delicious, packed with plant protein and incredibly filling! Perfect for weeknight dinners.
It contains 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 tofu noodles
High protein! The tofu in this vegan stir fry noodle dish is a great protein source, 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 and an easy meal!
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.
This tofu recipe is also a healthier alternative to frying as it requires less oil to achieve the same texture and golden brown finish - perfect for this crispy tofu noodle bowl!
See my full 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 to make these vermicelli noodle bowls, or other noodles like udon, ramen or buckwheat noodles if preferred. (Be sure to use gluten-free noodles if you're celiac.)
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 cook tofu noodles with almond butter sauce
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 until al dente. Then rinse and drain excess water and set aside.
5) Make the delicious 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 2-3 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 sauce, 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
These tofu noodles taste 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.
FAQS
I buy vegan rice noodles in my local supermarket or Asian markets, 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
EASY Tofu Noodles with Almond Butter Sauce
Ingredients
- 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
To Serve
- Cilantro leaves or Thai basil
- Toasted almond pieces or sesame seeds
- Lime juice and wedges
Instructions
Tofu
- 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 cooks
- 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 non-stick pan, heat remaining ½ tablespoon oil on medium. Add mushroom slices and cook for 2-3 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 or sesame seeds and lime wedges if desired.
Notes
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!
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Oscar
The almond butter sauce was delicious. It was a great hearty bowl, thanks for the recipe.
Elizabeth
Ah I'm so glad you liked it Oscar! The almond butter sauce is my fave too. 🙂
Kristina
My daughter recently became a vegetarian and wanted to try tofu. This was delicious!
Elizabeth
I'm so glad you liked it Kristina! Tofu can be daunting at first - hopefully this made it more simple. 🙂
Melinda
Absolutely delicious! I used udon noodles since I had those on hand. This recipe is full of great flavor and love that it’s plant based. I’m adding this to my tofu recipe collection and will serve it many times. The sauce was delicious too.
Elizabeth
Great switch using udon noodles - this recipe really works well with almost any type I think. So glad you loved it!
Brianna
So tasty and so much lighter that takeout! I just love the sauce.
Elizabeth
Thank you Brianna! I feel exactly the same way!
Katy
Great dish, I made this with “Wow Butter” as we are a nut free family and it was still delicious with that substitute. Will be coming back again and again to this recipe!
Elizabeth
So happy to hear that Katy, and great swap! Really pleased to hear it worked so well as a nut-free dish. 🙂
Kyleigh
I’m obsessed with the almond butter sauce! Also your photos are beautiful!
Elizabeth
Thank you so much! That's really so kind of you to say. 🙂
Jessica Formicola
That almond butter sauce totally sends this dish over the top! I can't wait to make this for dinner one night this week!
Elizabeth
Oh thank you Jessica! Yes, that's my favourite part too - it really gives a nice savoury taste and ties the dish together.
Indianfoods
So Tasty & So Good. The almond butter sauce was delicious. Thanks for recipes.
Elizabeth
Ah I'm so glad you liked it! The almond butter sauce is the best bit isn't it?
Emily
The almond butter sauce was amazing, so delicious and savory! I could practically eat it by itself! I love this healthy dish and will be making it again very soon.
Elizabeth
So glad you liked it Emily! The almond butter sauce is insanely tasty isn't it?!
Tina
This almond butter sauce is fantastic! Definitely keeping this one in my rotation!
Elizabeth
So glad you like it Tina. Enjoy!
Padma
I have a bad fan of tofu at home for whine I will be making this over the weekend. Looks gorgeous!
Elizabeth
Thank you, I hope you love it Padma!
Helen at the Lazy Gastronome
This is my new favorite tofu recipe. I love noodles and this recipe combined the two with wonderful rich flavors. I’ll be adding this to my monthly rotation.
Elizabeth
So happy to hear that Helen - thanks so much!
Deborah
Was definitely a winner-winner-tofu-dinner. And your photo are gorgeous.
Elizabeth
Thanks Deborah - a lot of love goes into them. 🙂
Swathi
Vegan tofu noodles with almond butter sauce so creamy and looks delicious, that is great comforting bowl of meal. I am going to try this weekend.
Elizabeth
I hope you loved it Swathi!
Mina
This is such a mouth-watering recipe! I will literally serve this for a Thanksgiving party.
Elizabeth
Oh I love that! Hope you and everyone else love it. 🙂