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15 Minute Saucy Tofu Noodles

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This 15-minute saucy tofu noodle recipe is almost too easy to make! It's oil-free, gluten free,  packed with protein thanks to crumbled high-protein super firm tofu. It's a quick fix for any busy weeknight, delivering loads of delicious flavor without any of the fuss. The savory sauce, made with simple pantry staples, coats the noodles and tofu perfectly, creating a satisfying and healthy meal that is also incredibly easy to meal prep.
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Noodles with Crispy Tofu

It’s hard to believe that somethng that tastes THIS GOOD takes only 15 minutes to make. I’m telling you friends, if you’re looking for a recipe that ticks all the boxes, is sure to impress, and is ready in no time at all, then I’ve got you covered.

This Saucy Vegan Tofu and Noodles dish is beyond delicious and packed with protein and flavor. It’s so easy to customize and everything you need is probably already in your pantry! It is a quick dinner solution that is sure to be on regular rotation and instantly become a family favorite! Perfect for busy weeknights, this dish combines crumbled high-protein tofu with gluten-free noodles and a savory sauce that will have you licking the bowl clean. Let’s get into the details so you can make this fuss-free meal tonight!

What You Need For These Incredible Vegan Noodles

  • High Protein Super Firm Tofu: Crumbled high-protein super firm tofu provides a meat-like texture to the dish. You could opt to use any type of firm tofu but this extra firm variety is higher in protein and holds its shape better when cooked, and results in the most desirable texture. If you choose to use firm or extra firm tofu instead, be sure to press it.
  • Gluten-Free Spaghetti or Udon Noodles: These noodles are the perfect carrier for the flavorful umami-rich sauce. If you want to make this dish lighter and low-carb, consider swapping them for a heart of palm noodle, a glass noodle, or shirataki!
  • Garlic: Fresh minced garlic adds a necessary depth and aromatic flavor to this recipe.
  • Green Onions: Green onions bring a mild, fresh flavor to the dish. The white parts are sautéed with the garlic and ginger for a flavorful base, while the green parts are used as a fresh garnish.
  • Ginger: Adds a warm, slightly spicy flavor that complements the garlic and enhances the overall taste of the sauce. It’s a key ingredient in many Asian-inspired dishes.
  • Cashews: Chopped roasted cashews add a delightful crunch and a rich, nutty flavor. They provide a great contrast in texture and an additional layer of flavor to the noodles.
person slicing green onions on a wooden cutting board
crumbled tofu in a metal mixing bowl

Sauce Ingredients

  • Coconut Aminos: This soy-free alternative to soy sauce keeps the recipe low sodium and gluten free. Coconut aminos add a subtle sweetness and umami flavor that’s perfect for this recipe!
  • Rice Vinegar: Rice vinegar adds a mild acidity that balances the sweetness and enhances the overall flavor of the sauce. If this isn’t in your kitchen but you love asian dishes – I HIGHLY recommend it! I promise you it takes every dish to another level and is often in sauces and salad dressings!
  • Mirin: A sweet Japanese rice wine, mirin adds depth and a slight sweetness to the sauce. It helps to create a well-rounded flavor profile. This in combination with maple syrup provide a flavor similar to hoisin sauce but a lot healthier and lower in sugar.
  • Maple Syrup: Maple syrup provides a natural sweetness that complements the other ingredients in the sauce. It balances the acidity of the other ingredients in the sauce.
  • Chili Garlic Sauce or Sriracha: These sauces add a spicy kick and a tangy flavor to the dish. Adjust the amount to your preferred level of heat.
stirring dark sauce in a glass jar with a spoon

The Benefits Of Tofu

Tofu is a fantastic source of plant-based protein, making it a great choice for vegans and vegetarians. High-protein super firm tofu, in particular, provides a meaty texture that holds up well when cooked, ensuring your dishes are both hearty and satisfying. Tofu is also low in calories and rich in essential nutrients like calcium, iron, and magnesium. Plus, it’s incredibly versatile and absorbs flavors beautifully, making it a staple ingredient in many healthy recipes. If you’re new to cooking with tofu but want to start using it more, I’ve got an incredible tofu guide where you can find various tofu recipes along with facts about tofu and how to choose the right variety per dish! Click here to read more.

crumbled tofu browned in a skillet
chopped ginger and green onions in a pan

How to Make this Saucy Tofu Noodles Dish

Making this recipe takes only 15 minutes of your time and a handful of ingredients – it doesn’t get much easier or tastier than this noodle dish!

Make the Tofu

Begin by heating a large cast iron skillet or wok over medium-high heat. Add a splash of water, broth, or cooking oil to coat the pan. If cooking with oil, use a neutral option that compliments the flavors of the dish like avocado oil. Add in the crumbled tofu and sauté for 5 minutes, stirring occasionally until the edges are crisp and golden. Remove and set aside.

Make the Noodles and Sauce

While the tofu is cooking, prepare your noodles according to package instructions. Add all the ingredients for the sauce to a jar and whisk to combine. Season to taste and set aside.

Assemble the Dish and Serve

Add another splash of water, broth, or cooking oil to the skillet or wok over medium heat. Add in the garlic, ginger, and whites of your green onions. Sauté for 60 seconds until fragrant. Pour in the sauce, reduce heat to low, and bring the sauce to a gentle simmer, stirring frequently. Add in the tofu and stir to coat. Add in the noodles and toss to combine. Sprinkle on the cashews and green onions. Enjoy!

Why You’re Going to Love This Recipe

It only takes 15 minutes – need I say more? Seriously though, this recipe is not only delicious and packed with protein but also incredibly quick and easy to make. This recipe is ideal for lunch, dinner, meal prep or any time you’re craving something savory, easy and delicious! The combination of crispy, high-protein tofu, gluten-free noodles, and a savory, slightly sweet sauce really does satisfy that craving. The fresh garlic, ginger, and green onions add depth and complexity, while the roasted cashews provide a delightful crunch, making every bite absolutely delicious.

This recipe is super easy to customize to suit your tastes and dietary needs. I’ve kept this recipe low sodium by omitting soy sauce which is often used in Asian fusion dishes. If you prefer a different type of noodle, you can easily swap the gluten-free spaghetti or udon noodles for rice noodles, zucchini noodles or any other low-carb option. Not a fan of cashews? Try using almonds, sesame seeds or peanuts for a different nutty flavor. You can also add in your favorite veggies like bell peppers, snap peas, or broccoli to boost the nutritional value and add more color to the dish. Whether you stick to the original recipe or mix it up with your favorite ingredients, these saucy tofu noodles will become a new favorite in your meal rotation!

Other Great Recipes You Might Like

If you loved this 15 Minute Saucy Tofu Noodles recipe, be sure to rate and review it below! Check out these other fantastic dishes:

Teriyaki Cauliflower Wings

Creamy Sun Dried Tomato Pasta

Crispy Rice & Tofu Kale Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Saucy noodles topped with crumbled tofu and chopped scallions in a gray bowl
Jackie Akerberg

15 Minute Saucy Tofu Noodles

5 from 6 votes
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This 15-minute saucy tofu noodle recipe is almost too easy to make! It's oil-free, gluten free,  packed with protein thanks to crumbled high-protein super firm tofu. It's a quick fix for any busy weeknight, delivering loads of delicious flavor without any of the fuss. The savory sauce, made with simple pantry staples, coats the noodles and tofu perfectly, creating a satisfying and healthy meal that is also incredibly easy to meal prep.
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Entree, lunch, Main Course

Equipment

  • stove

Ingredients
  

  • 1 tbsp vegetable broth or oil for cooking
  • 16 oz high protein super firm tofu, crumbled
  • 1/2 lb spaghetti or udon noodles, gluten free if desired
  • 4 garlic cloves, minced
  • 6 green onions, finely chopped, green and white parts separated
  • 2 tbsp ginger, minced
  • ¼ cup roasted cashews, chopped
Sauce Ingredients
  • ¼ cup coconut aminos
  • 2 tbsp rice vinegar
  • 1 tbsp mirin
  • 1 1/2 tbsp maple syrup
  • 2 tbsp chili garlic sauce or sriracha
  • ½ tsp black pepper
  • pinch of salt

Method
 

  1. Begin by heating a large cast iron skillet or wok over medium high heat. Add in a splash of water, broth or cooking oil to coat. Add in your crumbled tofu and sauté for 5 minutes, stirring occasionally until the edges are crisp and golden. Remove and set aside.
  2. While the tofu is cooking, prepare your noodles according to package instructions and add all ingredients for the sauce to a jar and whisk to combine. Season to taste and set aside.
  3. Add another splash of water, broth or cooking oil to the skillet or wok over medium heat and add in the garlic, ginger and whites of your green onions. Sauté for 60 seconds until fragrant. Pour in the sauce, reduce heat to low and bring sauce to a gentle simmer, stirring frequently. Add in the tofu and stir to coat. Add in the noodles and toss to combine. Sprinkle on the cashews and green onions. Enjoy!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
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11 Responses

  2. 5 stars
    Made a double portion of this tonight – wow!! It is so flavorful and delicious. I used whole wheat spaghetti this time and added minced green bell pepper and skipped the sriracha (subbed a bit of tomato paste.) My family absolutely loved this dish!! It is going into the tried/loved rotation. I definitely foresee this being a great meal prep dish as well. Thanks Jackie ✨

    Reply

  3. 5 stars
    I’m embarrassed to say I ate all of it.

    That being said, it’s delicious and the only thing I would change is making an extra half portion of the sauce, which would go great over leftover plain noodles. Will definitely make again.

    Reply

  4. 5 stars
    Was out of Mirin, so sustituted cooking sherry. Cleaning fridge, added some baby bokchoy and baby spinich. All pretty tasty

    Reply

  5. 5 stars
    These noodles are simple and delicious. I used 100% buckwheat noodles for their higher protein and fiber/ low carbs and ate with an cabbage chop salad with an asian peanut dressing that I made earlier this week. They went together great and I got my veggie, carb and protein fix!
    Thanks for a great recipe that is perfect for those nights you don’t have a ton of time!

    Reply

    1. Hey Katie, thanks for sharing your modifications – everything sounds wonderful! So glad that you enjoyed this recipe and it inspired you to make it your own. Appreciate the review and rating 🙂

      Reply
5 from 6 votes

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