A vegan rice noodle base with marinated tofu and vegetables. I like to also serve it with vegan chili-mayo, but it tastes great without as well.

Gallery

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
15 mins
total:
55 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

    Advertisement
  • Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.

  • Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.

  • Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

Nutrition Facts

664 calories; protein 13.1g 26% DV; carbohydrates 64.9g 21% DV; fat 40.7g 63% DV; cholesterolmg; sodium 2633.3mg 105% DV. Full Nutrition