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5 from 9 votes

Almond Butter Tofu Noodles (vegan & gluten free)

Deliciously savoury and creamy, these Almond Butter Tofu Noodles are easy to make and packed with plant protein. Naturally gluten free too!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian, gluten-free, healthy, vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 people

Ingredients

Tofu

  • 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)

Bowls

  • 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

To Serve

  • Small handful cilantro leaves
  • Small handful toasted almond pieces
  • Lime wedges

Instructions

Tofu

  • 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.