One Pan Asian Tofu Noodles
This one pan Asian tofu noodles recipe is a quick, flavorful, and nourishing plant-based meal with healthy, wholesome, and plant-based ingredients. Plant-powered tofu, nutritious broccoli, and noodles tossed in a homemade vegan noodle sauce and baked to perfection. Perfect for meal prep and quick to make on busy weeknights, this baked tofu noodles recipe offers plenty of room for customization with your favourite veggies and desired spice level.
Ingredients
For the Sauce
- 200 ml coconut milk
- 4 tbsp yellow curry paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp maple syrup
- 1 inch cube of minced ginger
- 2 garlic
- 3 cups vegetable stock
Noodles & Add-Ins
- 280 g noodles
- 350 g extra firm tofu cubed
- 1 carrot sliced
- 2 cups chopped broccoli
For Serving
- Green onions
- Sesame seeds
- Juice of ½ a lime
- Red chili
Instructions
- Preheat your oven to 400° F so it’s ready for baking by the time everything is assembled.
- In your baking dish whisk together coconut milk, yellow curry paste, soy sauce, sesame oil, maple syrup, ginger, garlic cloves, and vegetable stock until well combined to make the noodle sauce.
- Add in your noodles, carrot, and broccoli. Use a spoon to toss everything together gently, and ensure the noodles are submerged in the liquid. Place the tofu on top so it gets browned in the oven.
- Place the baking dish in the preheated oven and bake at 400°F for 40 minutes or until the noodles are cooked through, giving them a toss halfway through to ensure the noodles are submerged.
- Remove the dish from the oven, mix using tongs to combine all the flavours, serve, and add your toppings: green onions, sesame seeds, lime juice, and red chilli.
Nutrition
Serving: 1servingCalories: 511.8kcalCarbohydrates: 72.6gProtein: 18.4gFat: 16.2gSaturated Fat: 9gPolyunsaturated Fat: 3.77gMonounsaturated Fat: 2.14gSodium: 919.4mgPotassium: 434mgFiber: 4.4gSugar: 6.8gVitamin A: 184.29IUVitamin C: 42.49mgCalcium: 381.7mgIron: 3.8mg
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