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Almond Tofu & Seaweed Noodles

Almond Tofu & Seaweed Noodles

Who doesn’t love the sound of a recipe that combines sweet, nutty almond butter, crumbled organic tofu, organic wakame seaweed and noodles?

With a gorgeous texture from the crumbled tofu and crunch from the chopped almonds this dish has so many flavours going on that compliment each other beautifully.

I’ve teamed up with Atlantic Kitchen to create a recipe using their Wakame seaweed. It’s super easy to incorporate into dishes and simply needs to be soaked in boiling water for a couple of minutes before draining and stirring through the rest of the dish.

I always get asked what things can I do with tofu other than marinading and baking it. Here I have crumbled and combined it with almond butter, soy sauce, rice vinegar, garlic and sesame oil which adds a nutty umami flavour. Just divine!

You can add through your favourite veggies and a noodle and then garnish with the chopped almonds for that extra crunch. I hope you guys enjoy this recipe as much as we did!

Almond Tofu & Seaweed Noodles
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Almond Tofu & Seaweed Noodles

Recipe by What Luce EatsCourse: MainDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

15

minutes

Crumbled flavoursome tofu with noodles and seaweed.

Ingredients

  • 1 tablespoon of sesame oil

  • 1 courgette (spiralised or sliced)

  • 1 red pepper (thinly sliced)

  • 1 carrot (thinly sliced)

  • 300g medium straight to wok noodles

  • 20g Atlantic Kitchen Wakame seaweed

  • 30g almonds (chopped)

  • Chilli flakes (optional)

  • For the tofu

  • 1 block of extra firm smoked tofu (smoked is optional)

  • 1 tablespoon of smooth almond butter

  • 1 tablespoon of soy sauce

  • 1 teaspoon of rice vinegar

  • 1/2 teaspoon of garlic granules/powder

  • 1 teaspoon of sesame oil

Directions

  • Firstly, prepare the tofu marinade by combining the almond butter, soy sauce, rice vinegar, garlic granules and sesame oil in a bowl.
  • Crumble the block of tofu into the same bowl and coat the tofu evenly.
  • In a large saucepan on a medium heat add the sesame oil along with the courgette, sliced red pepper and carrot. Cook for 5 minutes before adding the noodles.
  • Meanwhile in a separate pan on a medium heat add the crumbled tofu and cook stirring occasionally.
  • Whilst everything is cooking cover the seaweed in boiling water and after a couple of minutes drain it and add to the noodles and veg. Combine.
  • Once the crumbled tofu has browned and hardened slightly mix it through the noodles.
  • Serve with chopped almonds and a pinch of chilli flakes. Enjoy!

Notes

  • quantities serve 2-3 people.
  • store leftovers in fridge and consume within 3 days.
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