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A bowl of vegan noodles with almond butter sauce, tofu and vegetables.
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4.98 from 48 votes

Vegan Tofu Noodles with Almond Butter

Deliciously savoury and creamy, these Vegan Tofu Noodles with Almond Butter are easy to make and packed with plant protein. Naturally gluten free too!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, gluten-free, healthy, vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 people
Calories: 564kcal
Author: Elizabeth Emery


  • 1 350g pack medium firm tofu
  • 3 tablespoon tamari or soy sauce
  • 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



  • 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, 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.


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.
Best eaten immediately. Refrigerate any leftovers in a sealed container for up to 3 days.


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