Vegan Tofu Noodles with Almond Butter
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!
Servings: 2 people
Calories: 564kcal
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
- Toasted almond pieces
- Lime 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 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.
Notes
Substitutions:
Tofu - Firm tofu or tempeh can be used if needed.
Almond butter - You could also sub in cashew or peanut butter.
Tamari/soy sauce - Can use a lower sodium alternative such as Braggs Liquid Aminos if needed.
Rice noodles - Soba or udon noodles are alternative options. Use non-gluten free if desired.
Storage:
Best eaten immediately. Refrigerate any leftovers in a sealed container for up to 3 days.
Nutrition
Calories: 564kcal | Carbohydrates: 80.5g | Protein: 28g | Fat: 18.7g | Saturated Fat: 2.7g | Sodium: 1827mg | Potassium: 1672mg | Fiber: 9.2g | Sugar: 13.2g | Calcium: 825mg | Iron: 10mg