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These tofu peanut noodles are a staple in my diet. And guess what? They’re completely nut free! Instead of traditional peanut butter, this recipe uses SunButter (sunflower seed butter) to give this dish the rich, savory-sweet peanut flavor you know and love. As someone who eats a high-protein plant-based diet, I love how this meal is packed with 32 grams of protein per serving from the tofu, ramen noodles, and sunflower seed butter.
These tofu peanut noodles are easy to make, coming together in under 20 minutes, so it’s perfect for a quick weeknight dinner, a flavorful meal prep lunch, or something fresh to bring to your next potluck. This dish is perfect for anyone looking for a vegan, nut-free, and protein-rich alternative to classic peanut noodles!
Why You’ll Love These Tofu Peanut Noodles
This tofu peanut noodle recipe checks all the boxes: quick and easy to make, nourishing and delicious, and high in plant-based protein. Whether you’re short on time or just craving a flavorful and satisfying meal, these tofu peanut noodles hit the spot! They’re made with simple, wholesome ingredients, and are ready in under 20 minutes.
The real star of this recipe is the crispy tofu. I prep my tofu by cutting into cubes, and coating it in cornstarch and a mix of savory seasonings. I shake the tofu in the seasoning blend until well coated, then pan-fry in a little toasted sesame oil until it’s golden brown and perfectly crisp on the outside. Not only does this process add incredible flavor and texture, but the cornstarch also helps naturally thicken the ‘peanut’ sauce, giving it the perfect creamy consistency.
If you’re looking for a balanced and tasty meal idea that’s both comforting and high in protein without any nuts, dairy, or complicated steps, these tofu peanut noodles are about to become your new go-to!
What I Use Instead of Peanut Butter
Traditional peanut noodles are made with peanut butter, but I personally prefer SunButter, which is why I use it in this recipe. If you’re avoiding nuts or just looking for an alternative, SunButter might become a favorite swap for you, too. Made from sunflower seeds, SunButter mimics the taste and texture of peanut butter surprisingly well, which goes perfectly in savory sauces like this one.
Not only is SunButter nut-free and allergy-safe, it’s also a great source of healthy fats and adds a boost of plant-based protein. You could, of course, use peanut butter instead of SunButter if you prefer.
Ingredients You’ll Need for Tofu ‘Peanut’ Noodles
This simple recipe uses minimal ingredients but delivers maximum flavor and nutrition. Here’s what you’ll need to make these vegan tofu peanut noodles with a creamy, nut-free sauce:
Main Ingredients:
- Super Firm Tofu. The star protein source, crisped to perfection. I prefer to use super firm tofu because it has less water content than softer tofu varieties, and typically better macros.
- Ramen Noodles. Any wheat-based or gluten-free ramen will work. I use and recommend these organic ramen noodles, which are ready in just 5 minutes.
- Frozen Mixed Vegetables. I use a blend of corn, peas, carrots, and green beans.
Tofu Seasoning Blend:
- Cornstarch. Creates a nice crispy coating on the tofu, and helps thicken the sauce.
- Onion powder, garlic powder, ground ginger, chili powder, salt. The perfect seasoning blend to flavor your tofu.
Creamy ‘Peanut’ Sauce:
- Hoisin Sauce. Adds rich sweet and savory flavor. This is a must when I cook Asian-inspired meals.
- SunButter. A perfect peanut-free alternative making this dish creamy and delicious.
- Coconut Aminos. For umami flavor and a touch of sweetness. I use this almost daily, it’s so versatile!
- Liquid Aminos. Adds a salty, soy-sauce-like flavor. This is another pantry staple!
- Lime Juice. Balances the richness of this sauce with a little acidity.
- Hot Chili Oil. Just a few drops for heat and flavor.
Garnish (Optional)
- Cilantro. You either love it or hate it. I love it, what about you?
- Green onion. Adds a nice fresh, crisp texture and flavor.
How to Make These Tofu Peanut Noodles
This vegan tofu peanut noodle recipe comes together in about 20 minutes, making it ideal for busy weeknights or meal prep. It’s a staple in my weekly meal rotation, and I hope it becomes one of your go-to meals, too! Here’s how to make it:
- Prepare and season the tofu: Cut super firm tofu into bite-sized cubes and place them in a container with a lid. Add the cornstarch and spice blend (onion powder, garlic powder, ginger, chili powder, and salt). Secure the lid and shake until the tofu is evenly coated.
- Crisp the tofu: Heat a drizzle of sesame oil in a nonstick pan over medium heat. Add the tofu and fry until golden brown and crispy on all sides, about 7–10 minutes, flipping occasionally for even cooking.
- Cook the noodles: While the tofu cooks, bring a small pot of water to a boil. Add your ramen noodles and cook according to package instructions. Drain and set aside.
- Make the sauce: In a small bowl, whisk together hoisin sauce, SunButter, coconut aminos, liquid aminos, lime juice, and chili oil until smooth and creamy.
- Add sauce and veggies: Add the sauce to the pan with the crispy tofu, keeping the heat on low-medium. Stir to coat and allow the sauce to thicken slightly. If using frozen mixed veggies, cook them separately and stir them into the pan at this stage.
- Combine and serve: Add cooked noodles to a bowl, and top with evenly coated tofu and mixed veggies. Optional: Garnish with chopped green onion and cilantro, if desired. Enjoy your flavorful, high-protein, nut-free tofu peanut noodles!
Tofu “Peanut” Noodles
Ingredients
Method
- Cut super firm tofu into bite-sized cubes and place them in a container with a lid. Add the cornstarch and spice blend(onion powder, garlic powder, ginger, chili powder, and salt). Secure the lid and shake until the tofu is evenly coated.
- Heat a drizzle of sesame oil in a nonstick pan over medium heat. Add the tofu and fry until golden brown and crispy on all sides, about 7–10 minutes, flipping occasionally for even cooking.
- While the tofu cooks, bring a small pot of water to a boil. Add your ramen noodles and cook according to package instructions. Drain and set aside.
- In a small bowl, whisk together hoisin sauce, SunButter, coconut aminos, liquid aminos, lime juice, and hot chili oil until smooth and creamy.
- Add the sauce to the pan with the crispy tofu, keeping the heat on low-medium. Stir to coat and allow the sauce to thicken slightly. If using frozen mixed veggies, cook them separately and stir them into the pan at this stage.
- Add cooked noodles to a bowl, and top with evenly coated tofu and mixed veggies. Optional: Garnish with chopped green onion and cilantro, if desired. Enjoy your flavorful, high-protein, nut-free tofu peanut noodles!
Whether you’re craving something creamy, spicy, and satisfying, or just need a quick weeknight dinner, these vegan tofu peanut noodles deliver big flavor in 20 minutes. I hope this easy recipe becomes one of your go-to meals, just like it has for me!
Tried it? Let me know in the comments how it turned out, and don’t forget to tag @myplantbasedfriend on Instagram, I’d love to see your creations!
Looking for more high-protein, plant-based recipes? Check out my Vegan Chicken Rigatoni next!
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