Deliciously savoury and creamy, these Almond Butter Tofu Noodles are easy to make and packed with plant protein. Naturally gluten free too!
You know those vegan noodle bowls that are all the rage on instagram? Well, I wanted to make one. I'd been seeing images of them for weeks and they looked SO delectable I knew I had to try it for myself.
I mean, what more could you want? These bowls contain noodles, tofu, and usually a variety of satisfying vegetables. And then there's the sauce to tie all the ingredients 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, noodle bowls are delicious!
My take on this favourite is a mix of flat rice noodles, seasoned tofu, bok choy, mushrooms and carrot, smothered in a savoury but creamy almond butter sauce. This recipe is naturally gluten free and of course totally vegan.
Almond Butter Tofu Noodles - The Recipe
There's something about the combination of tofu, noodles and vegetables that makes this bowl so delicious. I love making it as a weeknight dinner as it's so hearty and comforting, or sharing it with friends when they visit (whenever that's allowed again...).
Aside from the rice noodles, you've got seasoned crispy tofu and tender trumpet mushrooms to make the meal extra satisfying, plus crunchy carrots and bok choy to give it a fresh feel. Topped with cilantro leaves and toasted almonds, this bowl has it all and is the ultimate in comfort food!
Although I think this particular combination of ingredients works really well together, feel free to adapt and use what you have. For example, if you can't find trumpet mushrooms (they aren't always available), any others will do. Sub any vegetables as needed, and make this meal your own!
Noodle Bowl FAQs
1) Where can I buy flat rice noodles? Can I use another type?
I buy these rice noodles in my local supermarket, but any will work. I like the taste of rice noodles, but others such as buckwheat or wheat noodles can also be used (just note that using wheat noodles will mean this dish is no longer gluten free).
2) Why do you 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. Try it!
3) Can I use peanut butter instead of almond butter?
Sure! The taste will be a bit different, but peanut butter will work just as well.
Almond Butter Tofu Noodles (vegan & gluten free)
- 1 350g pack medium firm tofu
- 1 tbsp avocado or other unflavoured oil
- 1 tbsp Braggs Soy Seasoning (or tamari/soy sauce)
- 1 tbsp apple cider vinegar
Almond Butter Sauce
- 2 tbsp almond butter
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup
- 2 tbsp Braggs Soy Seasoning (or tamari/soy sauce)
- 2 servings flat rice noodles (quick cook variety works best)
- 1 tsp avocado or other unflavoured oil
- 3 trumpet mushrooms, thinly sliced
- 1 small head bok choy, leaves separated
- 1 medium carrot, thinly sliced
- 1 green onion, thinly sliced
- Small handful cilantro leaves
- Small handful toasted almond pieces
- Lime wedges
- Cut tofu into 1-inch cubes, and place on an ovenproof tray. Toss in Braggs/soy sauce, avocado oil and apple cider vinegar.
- Place under your oven's broiler (grill) for 10 minutes, 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 almond butter and vinegar together in a small bowl. Add maple syrup and Braggs/soy sauce and mix well until smooth.
- In a large skillet, heat 1 tsp oil on medium. Add mushroom slices and cook for 3 minutes, stirring frequently.
- Add bok choi and 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.
- Serve in large bowls decorated with cilantro leaves, toasted almond pieces and lime wedges.
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!