This crumbled tofu noodle bowl is an easy and healthy lunch or dinner recipe with a variety of veggies and tossed in a delicious sauce. The creamy sauce is made up of almond butter (although tahini can be used to make it nut-free and allergy-friendly!), soy sauce, maple syrup and more. It can easily be made both gluten-free if needed, and prepared in advance as well!
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 3
Ingredients
- 1 block of firm tofu (350-400g)
- 2 1/2 tbsp olive oil, divided
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1/2 red onion
- 4 cloves of garlic
- Small piece of fresh ginger (about 1-2 tsp grated)
- 1 red bell pepper
- Handful of mushrooms (about 6-8)
- Small head of broccoli
- 150g soba noodles (alternatively, 200g rice noodles or 300-400g udon noodles)
- Small bunch of fresh cilantro
- Sesame seeds
Sauce
- 1/4 cup almond butter (alternatively, tahini or other nut butter)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1-2 tbsp water
Equipment
- Mixing bowl
- Lined baking sheet or air fryer
- Large pan
- Small bowl or jar
Instructions
- Preheat oven to 400F (see notes if using an air fryer).
- Crumble tofu with your hands into a large mixing bowl, then add in 1 1/2 tbsp olive oil, soy sauce (or tamari), maple syrup and rice vinegar. Toss then add to a lined baking sheet or air fryer basket and roast for 20-25 minutes, tossing at the halfway point and then every few minutes after that to ensure the crumble gets golden and crispy.
- Prepare the veggies. Thinly slice the red onion, mince the garlic and ginger, slice the red pepper and mushrooms, and cut broccoli into florets.
- Sauté the onion, garlic and ginger in a pan with 1 tbsp of olive oil on medium heat, stirring frequently. After a few minutes, add the red pepper, mushrooms, and broccoli and continue stirring. If the garlic and ginger have stuck to the bottom of the pan, add 1-2 tbsp of water and stir.
- Cook the noodles according to package directions, then strain, rinse with cold water, and strain again.
- Prepare the sauce in a small bowl or jar by mixing together nut butter or tahini, soy sauce, rice vinegar, maple syrup, sesame oil and water.
- Roughly chop some fresh cilantro to garnish.
- Once the tofu is out of the oven, assemble the bowls with the noodles, tofu and sauteed veggies. Top with cilantro and sesame seeds, then drizzle the sauce on top, toss and enjoy!
Notes
*For a gluten-free version, substitute tamari for soy sauce.
*If air frying, I do 20-25 minutes at 425F, tossing halfway and then every few minutes after.
