These Vegan Almond Butter Soba Noodles with Tofu…I can’t even.
This may be one of the best savory dishes I’ve shared on the blog, and it couldn’t be more easy to prepare!
Brett, Harper and I have been in Blacksburg, Virginia for only 3 days and we have quickly fallen in love with everything about this little city. Yes, I’ve lived here before back in College when I attended Virginia Tech, but Blacksburg has changed so much since when I went to college (gosh, I feel old!) I’m guessing having an apartment to ourselves for the first time in about a year has also helped stir up so much love for this quaint place.
I feel like I’ve done so much since arriving Saturday night. I quickly started walking everywhere, thanks to the beautiful weather and the pedestrian-friendly sidewalks and crossways. My legs are so tired though as they’ve definitely lost their long-distance-walking-stamina that I had built up during our year in NYC and our last two years in China. Harper is also loving our walks and is enjoying her big girl stroller and getting out from the depths that is our basement apartment.
Speaking of “our” apartment, a friend of my sister Ruth is letting us live in their basement apartment for 5 weeks. While it’s a little darker than we would normally like, it is just what we need. Brett and I have a kind-size bed to sleep in. Harper has her own room. I have a kitchen with an oven and stove-top. We have a little living area with lots of seating and floor space for Harper to do tummy time. It’s basically everything we need and we couldn’t be more grateful for these random stranger’s hospitality!
I will say that trying to photograph recipes for you guys in a basement has given me quite the challenge! Thankfully there is a door that leads to the outside and during the middle of the day it provides enough light for me to get some decent shots of the recipes I’ve been whipping up. Of course the perfectionist in me isn’t satisfied with the quality, but I’m thankful that I can continue blogging during our time in Blacksburg.
Since we’ve been on our own in Blacksburg, I’ve finally been able to start working through the list of recipes I’ve brainstormed over the last few months. You’d think being the only one that can cook in a house would be stressful, but I’m loving being able to cook whatever I want, whenever I want. As long as Brett is full, he’s happy.
This Vegan Almond Butter Soba Noodles with Tofu recipe has been on my list to make for ages and it was so satisfying to finally bring it to life in the kitchen. I don’t know where I got the idea to use almond butter for a savory sauce, but I basically tweaked our favorite Low Fat Peanut Sauce and used almond butter instead of the peanut flour and lime juice instead of the rice vinegar. The final product is the richest, most amazing savory sauce that I want to pour on anything and everything.
I paired this almond butter sauce with some 5 minute buckwheat soba noodles, sautéed tofu and veggies and topped everything off with green onion. You could easily pair this sauce with rice and tempeh or use it as a dipping sauce for Homemade Spring Rolls!
I’d love to know if you give this recipe a try and what you think. Leave your comments down below, rate the recipe, or take a photo and share the final product with me on Instagram by tagging @theconscientiouseater. Be sure to share this recipe with anyone else you think would enjoy it!
- TOFU & VEGGIES & NOODLES:
- 1 block extra firm tofu
- salt and pepper
- 8 ounces (or more) soba noodles*
- frozen stir-fry vegetables**
- optional garnishes: sliced green onion, sesame seeds, red pepper flakes
- ALMOND BUTTER SAUCE:
- ½ cup almond butter
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, pressed
- 2-6 tablespoons water
- optional: ¼ teaspoon red pepper flakes
- Bring a pot of water to a boil. This will be used to cook the noodles later
- Heat a large, non-stick frypan over medium heat and coat the bottom with cooking spray or oil.
- Drain the block of tofu and press out as much excess liquid as possible. Cut the block into ¼-inch thin strips and then cut the strips into bite-sized pieces. Place the cut tofu in a single layer on the hot frypan, sprinkle with salt and pepper, and cook on one side until golden brown. Flip the tofu over, sprinkle the second side with more salt and pepper and continue to cook until the second side is golden brown. Watch the tofu carefully to make sure it doesn't burn.
- While to tofu is browning, mix all of the almond butter sauce ingredients (except for the water) together until smooth. Add in two tablespoons of water and mix well. Add in more water if you desire a runnier consistency. The sauce will thicken the longer it sits.
- Once the tofu has browned on both sides, remove it to a plate and set aside.
- Spray the same frypan with more cooking spray or coat the bottom with a little more oil and add in your frozen or leftover vegetables. Stir the vegetables occasionally and allow them to cook through.
- While the vegetables are cooking, and the soba noodles to the pot of boiling water and cook according to the package directions. Once cooked through, drain the water and rinse the noodles with cold water.
- To serve, place some noodles, sauteed tofu and vegetables into a bowl and top with the almond butter sauce, green onion, sesame seeds and red pepper flakes for kick.
- Enjoy immediately!
**I often used leftover roasted or sauteed vegetables for this dish, but frozen is a quick and easy option. Use whatever cooked vegetables you have on hand!
Don’t forget to leave a comment and rate the recipe down below!