Tofu Noodles

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

5 from 9 votes

This Simple Tofu Noodles recipe is ready in 20 minutes. A quick and easy vegan dinner that's healthy, and packed with flavor. Gluten-free with an option for oil-free.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 322kcal

Author: Nisha Melvani

Ingredients

For the marinade:

¼ cup tamari or soy sauce (preferably low sodium)
3 tablespoons maple syrup
1 tablespoon apple cider vinegar or rice vinegar
2 ½ tablespoons nutritional yeast
1 ¾ teaspoons smoked paprika
1 ¼ teaspoons garlic powder
¼ teaspoon chipotle powder (optional)

For the tofu noodles:

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)

Instructions

Prepare the marinade: In a large bowl, combine the tamari, maple syrup, vinegar, nutritional yeast, smoked paprika, garlic powder, chipotle powder, and 3 tablespoons water. Mix well until fully combined. Add the green onion and stir to incorporate.
Tofu: Pat the block of tofu dry. Grate the block 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. Mix the tofu into the marinade until evenly coated. Set aside.
Prepare noodles: Fill a large heatproof bowl with boiling water. Submerge the noodles in the water. Cover with a lid or a large plate to keep the heat in. Soak them for the time specified on the package. (This is typically about 2 minutes.) Drain through a strainer or sieve. Loosen them with your fingers and set aside. Do not leave them sitting over the bowl of drained water or they will get mushy.
Cook: Heat a drizzle of cooking oil in a large skillet or wok over medium-high heat. Cook the tofu for about 7 minutes, or until golden brown, stirring frequently. Transfer the noodles to the skillet with the tofu. Add the cabbage and mix to combine. Continue cooking until warmed through.
Garnish: Remove from the heat and drizzle with toasted sesame oil. Garnish with sesame seeds, if using.

Notes

Cut the cooked noodles beforehand 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.
For 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.
Storage: Refrigerate any remaining Tofu Noodles in an airtight container for up to 4 days.

Nutrition