Get the Recipe: Vegan Tofu Noodles With Asparagus
Vegan tofu noodles with asparagus! This delicious plant based dinner is flavorful, comforting and easy to make in just 15 minutes. You will love it for a quick weeknight meal!
Ingredients
- 1 tbsp olive oil
- 1 large red onion, diced
- 1 large carrot, peeled and chopped
- 10 oz tofu, crumbled
- 1 cup plant based milk
- 2 cups vegetable stock
- 10 oz noodles
- 2 tbsp apple cider vinegar
- 2 cups asparagus, chopped
- 3 cups spinach
- 1/2 tsp salt, or to taste
Equipment
- Saucepan
Instructions
- Heat the olive oil in a large frying pan. Add the onion and carrot, cooking for 4-5 minutes, until they soften.
- Add crumbled tofu, plant based milk, vegetable stock, noodles, and apple cider vinegar. Simmer over a medium heat for around 5 minutes, until the noodles are almost cooked through.
- Add the asparagus and spinach, and cook for 5 minutes more, until the spinach wilts and the asparagus softens. Season to taste with salt before serving.
Video
Notes
These tofu noodles are best eaten straight away, but you can keep them in the fridge in an airtight container for 2-3 days.
Calories: 407kcal, Carbohydrates: 64g, Protein: 18g, Fat: 9g, Saturated Fat: 1g, Sodium: 882mg, Potassium: 522mg, Fiber: 6g, Sugar: 7g, Vitamin A: 5874IU, Vitamin C: 13mg, Calcium: 230mg, Iron: 4mg