Simple Tofu Noodles

Name: Tofu Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup tamari (or soy sauce (preferably low sodium)); 3 tablespoons maple syrup; 1 tablespoon apple cider vinegar (or rice vinegar); 2 1/2 tablespoons nutritional yeast; 1 3/4 teaspoons smoked paprika; 1 1/4 teaspoons garlic powder; 1/4 teaspoon chipotle powder ((optional)); 14 to 16 ounces extra firm tofu (pressed and drained); 3 green onion (thinly sliced or cut with kitchen shears); 200 grams vermicelli noodles; Drizzle of neutral cooking oil; 1 cup thinly sliced or grated cabbage (red, savoy, green, or a mixture); Drizzle of toasted sesame oil ((optional)); Sprinkle of toasted sesame seeds (for garnish (optional))

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This Simple Tofu Noodles recipe is ready in 20 minutes. A quick and easy vegan dinner that's healthy, and packed with nutrients. Shredded tofu absorbs the marinade much more readily for a super flavorful meal the entire family will enjoy. Plus, it's gluten-free, with an option for oil-free.

Cooked shredded tofu with green onion and sesame seeds, red cabbage, savoy cabbage, and brown rice vermicelli noodles in a white bowl.

No-chopping required! Use a wide Y-peeler or box grater to prepare the tofu and cabbage, and kitchen shears for conveniently cutting the green onion. This Simple Tofu Noodles dish comes together quickly for a delicious weeknight dinner or lunch on-the-go.

This recipe was inspired by my One-Pot Tofu Fried Rice, as well as this Low Carb Cabbage Stir Fry.

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👩🏼‍🌾 Ingredients
🥬 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Tamari, maple syrup, sesame oil, apple cider vinegar, red and white seasonings, and nutritional yeast in white bowls. One block vermicelli noodles, and tofu, and wedges of savoy and red cabbage, and two green onion.

Savoy cabbage is one of several cabbage varieties. Almost any type of cabbage will work in this Tofu Noodles recipe. Green, napa, and red cabbage are all equally delicious. Savoy is named after the Savoy region in France. In Italy it is also known as Milan cabbage (cavolo di Milano) or Lombard cabbage (cavolo lombardo). It has crinkled, emerald green leaves. Shred or slice the cabbage thinly and cook briefly so it stays crunchy.
Super-firm or extra-firm tofu is required for this Tofu Noodles recipe. Both have a firm texture that can easily be grated using the largest holes on a box grater, or thinly sliced with a cabbage Y-peeler. Plus, they are rich in plant-based protein and heart healthy fats. Super-firm tofu comes pre-pressed, and therefore requires no additional pressing. Simply pat the block dry. If using extra-firm, press it for about 15 minutes before using, and pat dry using a paper or kitchen towel to remove excess moisture.
Vermicelli noodles are fine noodles made from ground rice. They cook quickly by soaking in hot water and do not require boiling. Use the brown rice variety for more fiber and nutrients.
Scallions (or green onion) are optional. They are added to the marinade for even more flavor.
Soy sauce, dark soy sauce, and gluten-free tamari all work well. Use a low sodium variety for a healthier meal.
Nutritional yeast adds protein, vitamins and minerals (including vitamin B₁₂), and an umami flavor to the tofu noodles.
Toasted sesame oil has a rich and nutty taste, with a distinctive roasted sesame flavor that adds depth and complexity to the noodles.

See recipe card for quantities.

🥬 Substitutions

Tofu - use soy curls, chickpeas, edamame, or crumbled tempeh instead
Vermicelli noodles - substitute with kelp noodles or a variety of your choice
Cabbage - Savoy, napa, green, or red cabbage all work in this Tofu Noodles recipe. To save time, use a bag of pre-packaged slaw that comes with shredded carrots.
Green onion - substitute with thinly sliced shallots or omit entirely
Nutritional yeast - omit as desired
Toasted sesame oil and sesame seeds - omit as desired
Oil-free - Omit the toasted sesame oil. Spread the tofu onto a large nonstick baking sheet and bake at 400ºF for about 20 minutes instead, tossing after 10 minutes.

Try my Thai Crunch Salad with naturally sweetened peanut sauce for an easy, meal-prep friendly chopped salad. Visit my Tofu Recipes page for more quick and healthy tofu dinner ideas.

📖 Instructions

Red marinade in a square glass pyrex with red and white seasonings.

Step 1. In a large bowl or dish, combine the tamari, maple syrup, vinegar, nutritional yeast, smoked paprika, garlic powder, chipotle powder, and 3 tablespoons water. Mix well until fully combined.

Red marinade in a square glass pyrex with chopped green onion, and a silver whisk.

Step 2. Add the green onion and stir to incorporate.

Red marinade in a square glass pyrex with chopped green onion, and shaved tofu, next to a green Y-peeler, and a block of tofu.

Step 3. Pat the block of tofu dry. Grate the block of tofu on the largest holes of a box grater, or thinly slice it widthwise using a wide Y-peeler. Do this directly over the bowl with the marinade.

Shaved tofu marinating in a square glass pyrex dish with a white rice paddle.

Step 4. Mix the tofu into the marinade until evenly coated. Set aside.

Brown vermicelli noodles soaking in water in a glass bowl next to a green cover.

Step 5. Fill a large heatproof bowl with boiling water. Submerge the noodles in the water. Cover it with a lid or a large plate to keep the heat in. Soak them for the time specified on the package.

Shaved marinated tofu pieces and chopped green onion cooking in a large grey skillet with a grey silicone spatula.

Step 6. Cook the tofu until golden brown. Transfer the noodles to the skillet with the tofu. Add the cabbage and mix to combine. Continue cooking until warmed through. Drizzle with toasted sesame oil, and garnish with sesame seeds.

💡 Expert Tips

Do not leave the noodles sitting over the bowl of drained water or they will get mushy.
Cut the cooked noodles with kitchen scissors. This makes them easier to mix with the tofu.
For crunchier Tofu Noodles, grate or shred the cabbage directly over the noodles for serving.
Storage: Refrigerate any remaining Tofu Noodles in an airtight container for up to 4 days.

🙋🏽‍♀️ Recipe FAQs

What are Tofu Noodles?

The term 'Tofu Noodles' is also used for packaged noodles similar in texture to tofu skin, which are sheets of pressed tofu, but are cut in the shape of thin noodles.

What happens if you don't press tofu before cooking?

If you are baking, air frying, sautéing or shallow frying tofu, pressing the block of tofu beforehand is the best way to remove excess moisture for the crispiest tofu. Pressing also helps the tofu to better hold its shape during the cooking process, and ensures that the seasonings won't be diluted.

Should I soak tofu before cooking?

Soaking tofu in salt water for 15 minutes will result in a better crust and texture. Set the block of tofu in a bath of warm salty water and allow it to soak for 10-15 minutes before pressing out the excess water. Soaking in salt water pulls out excess moisture and tightens the proteins on its surface. This step is completely optional but you might want to try it out in some of your favorite tofu recipes.