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Tofu Noodle Bowl with Almond Butter Sauce

Prep Time6 minutes
Cook Time14 minutes
Total Time18 minutes
Servings: 2
Calories: 719kcal
Author: Nisha Vora

Ingredients

Tofu Crumbles

  • 8 ounces (227g) super firm tofu (see Note 1)
  • ¾ teaspoon kosher salt
  • Freshly cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Chinese five spice powder
  • 1 tablespoon oil of choice

Noodles & Broccoli

  • 4 ounces (113g) whole wheat spaghetti or similar noodles/pasta
  • 3 cups (180g / ~ 6) ounces broccoli florets (see Note 2)

Almond Butter Sauce

  • 4 tablespoons almond butter (creamy variety) (see Note 3)
  • ½ tablespoon agave nectar or maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce or tamari
  • 1/2 teaspoon Sichuan chile flakes or red pepper flakes
  • 2 to 3 tablespoons water more as needed

Finishing

  • A light drizzle of toasted sesame oil (optional)
  • 2 tablespoons toasted white or black sesame seeds

Instructions

  • Bring a medium saucepan of water to a boil for the pasta. When it’s boiling, salt generously.
  • Cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry. Transfer to a large bowl. In a small bowl, combine the salt and spices. Sprinkle over tofu and gently toss with your hands to coat.
  • Cook the tofu. Heat the oil in a medium or large nonstick frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer. Cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 10 to 12 minutes, stirring only every 2 minutes, until most of the tofu is browned.
  • Cook the pasta and broccoli. While the tofu is cooking, cook the pasta according to package instructions for al dente. About 3 minutes before the timer is done, add the broccoli and cook until the pasta is al dente and the florets are bright green and crisp tender. Drain and rinse under cool water to bring to room temperature.
  • Make the sauce. Meanwhile, stir together the almond butter, agave, vinegar, soy sauce, and chile flakes. Add a bit of water to thin out.
  • Toss cooled pasta and broccoli with the almond butter sauce. Add in the tofu crumbles. Drizzle very lightly with toasted sesame oil and garnish with sesame seeds.

Notes

General notes
To make this within 20 minutes, you'll need to multitask! While the pasta water boils, crumble the tofu. While the tofu cooks, cook the pasta and broccoli, and make the sauce. 
Nutrition values are estimates only. Variations may occur due to brand and product availability and food preparation. 
Note 1. Super firm tofu is also sold as "high protein" tofu. It has very little water in it so it doesn't need to be pressed. If you're using extra-firm tofu instead, you'll need to press it for 10 minutes. 
You can also use this method with tempeh, which is even higher in protein. Crumble it into very small pieces. Toss with spices, then pan-fry using the same method until golden brown and a bit crisp. Finish with a little soy sauce to balance the bitterness.
Note 2. Buy pre-cut broccoli florets to keep this a 20-minute meal.
Note 3. Feel free to use peanut butter instead if you love peanut butter.