These teriyaki tofu noodle bowls come together in only fifteen minutes if you meal prep your tofu ahead of time. They’re high protein, nutritious, and flavorful. You might want to double the miso chili sauce: it’s irresistable!
The last year has really taught me how to use my favorite store-bought products wisely and effectively. Like many people, I developed a case of serious cooking fatigue in quarantine. Relying on a few grocery store staples (OK, more than a few) helped me to avoid feeling overwhelmed. It gave me comfort and sanity.
I’m finally starting to enjoy cooking again. But I came to rely on a few products that have inspired my own homemade staple foods.
Nasoya’s Plantspired TofuBaked was one of these. I so enjoyed the brand’s teriyaki seasoned tofu cubes. And I now have my own recipe that I turn to.
Tofu is an ingredient MVP in my cooking. I love what it can do in recipes: it’s sturdy enough for grilling, absorbs flavor perfectly for homemade vegan feta cheese, and the silken version can be turned into a creamy pudding or soup.
I also love tofu for its solid nutrition. Tofu is a source of vegan protein, of course. It’s also rich in anti-inflammatory phytonutrients, a source of healthful fatty acids (which aid in satiety, among other things), and a good source of plant-based iron.
In the tofu noodle bowls, marinated and baked tofu joins forces with pad Thai noodles, crispy raw vegetables, and a spicy, savory miso chili sauce. Altogether, it’s a meal that’s as varied and satisfying and colorful as it is nutrient-dense.
These bowls are so easy to put together!
In order to make this recipe especially quick and easy, try preparing the teriyaki tofu ahead of time. That way, all you’ll need to do is boil noodles, whisk together sauce, and chop up some raw vegetables when you’re ready to eat.
I find it easiest to boil the water for the teriyaki tofu noodle bowls first thing. This way, it reaches a rolling boil just in time for all other components of the recipe to be almost ready.
This sauce is based off of the sauce for the umami bowls in Power Plates, except that I use cashew butter here, rather than almond butter. I love the neutral, mild flavor of cashew butter for sauces like this one; it allows the spiciness of the chili sauce and the taste of sesame oil to shine through.
I prefer to use raw cashew butter, but roasted cashew butter is also fine. If you don’t have cashew butter, you can substitute almond butter without any problems!
This is fastest and easiest with the use of a food processor for grating and shredding. But you can also use a mandolin or a julienne peeler to speed the process along.
Once you blend the sauce and prepare your vegetables, the water should be boiling nicely. At this point, you can simply add your noodles to the water and allow them to soften. Pad Thai noodles typically only take minutes to be fully cooked.
To serve, just divide the cooked noodles, vegetables, cubed tofu, and sauce between bowls. Garnish with sesame seeds, if you like!
One of the tips I highlighted in Thehttps://www.amazon.com/Vegan-Week-Recipes-Future-Cookbook/dp/198485948X/ Vegan Week is to wash and chop vegetables for recipes ahead of time. I call this step my “vegetable prep.”
Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.
This usually includes cutting broccoli into florets, shredding cabbage, grating, chopping, or julienning carrots, washing and chopping kale, washing and cutting collards into ribbons, etc.
It’s a lot of work, but I’m always so grateful to have done it when weekday cooking rolls around.
It’s easy to shred the cabbage, grate carrots, and julienne or chop cucumber ahead of time for the teriyaki tofu noodle bowls. The cut vegetables can be stored in an airtight container with a small piece of damp paper towel for freshness; they’ll last up to two days before you assemble the bowls.
Once mixed and assembled, the bowls will keep well in an airtight container in the fridge for up to two days.
Nothing enriches a plant-forward lunch with protein more efficiently than tofu. Here are a few other of my favorite quick, easy lunch ideas that feature tofu as a star ingredient:
I’m looking forward to a whole summer of fast, flavorful, filling vegan lunches like this one. Enjoy!
This post is sponsored by Nasoya, my favorite brand of tofu. All opinions are my own. Thanks for your support!