Tofu and Aubergine Peanut Ramen Noodles (Vegan Gluten-Free)
These saucy delicious Tofu and Aubergine Peanut Ramen Noodles are high in protein, fibre and packed with goodness thanks to a host of vegetables, peanut butter sauce and extra-firm tofu. Puys, they are fully vegan and gluten-free.
I just love a bowl of creamy saucy ramen noodles, and these ones tick all the boxes. They are loaded with textures from creamy sauces to tender roasted vegetables, they have sweet salty umami flavours, and they are so slurp-able. The sauce is really good and comes together with just a few simple ingredients, and the rest of the magic happens in the oven while the aubergine and tofu bake. Serve alongside your favourite noodles like ramen, udon, soba or buckwheat and enjoy.
Why will I love these noodles?
These noodles are amazing:
- Peanutty, creamy and packed with flavour
- Gingery, garlicky, richly flavoured
- High in protein with tofu and peanut butter
- Spicy yet cooling
- Uses pantry staples for the sauce
- High in fibre
- Packed with gut health ingredients
- Delicious for all the family/friends
- Ready in 30 minutes
- Can be made ahead of time (the sauce and aubergine)
- Great all year round
- Better than take-out noodles
- Cosy, comforting and nostalgic
- Wholesome, healthy and plant-packed
- Naturally dairy-free, egg-free and ema0free
- Easily gluten-free
- With nut-free options
If you already love the sound of these noodles, then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the aubergine:
- Aubergine: look for a big one.
- Tamari soy sauce: this is rich, salty and packed with flavour. Tamari soy sauce is GF where as plain soy sauce does contain wheat/gluten.
- Sesame oil: to add richness of flavour and a nutty taste – without the nuts.
- Maple syrup: to allow the aubergine to turn sticky.
- Salt and pepper: to season.
To make the tofu crumbles:
- Extra-firm tofu: pat it dry and then tear apart into crumbs/small pieces.
- Chilli oil: I love the White Masu peanut chilli oil for this recipe as it’s so delicious, but you can use your favourite chilli oil.
- Soy sauce: as above.
- Olive, avocado or sesame oil: you preferred oil to fry in.
As for the sauce and noodles:
- Soy sauce: as above.
- Smooth peanut butter: choose one that is 100% peanuts.
- White miso paste: for umami depth of flavour. Brown rice miso will also work.
- Oil for frying: see above.
- Spring onion: or use some red/white onion, chopped small.
- Garlic: to add tons of flavour.
- Ginger: for flavour (fresh is best).
- Full-fat coconut milk: to make it creamy.
- Water or stock: to thin the sauce.
- Noodles: I love ramen noodles for a classic dish or try soba, buckwheat or udon noodles.
To serve these, I love to add some more colour on top like lime wedges, chilli slices, fresh mint, spring onion, sesame seeds and more chilli oil but it’s up to you!
Are these gluten-free and nut-free?
These are naturally gluten-free, as long as you use GF noodles. Also make sure to use tamari soy sauce which is wheat and gluten-free, as opposed to regular soy sauce. To make this nut-free, swap the peanut butter for tahini, but it will change the colour, flavour and overall appearance (but still delicious).
How do I make them?
These bowls come together in a few steps:
- Start with the aubergine: slice and massage with the seasoning.
- Roast until tender and delicious on a large tray: about 25 minutes.
- Pat the tofu dry and tear into pieces: and toss with the seasoning.
- Fry off until golden in a nonstick pan: and remove from the pan.
- Make a peanut paste: and stir until smooth.
- Fry off the aromatics and stir in the peanut paste: with the coconut milk and water.
- Allow the ramen sauce to warm through for 5 minutes: until saucy and delicious.
- Cook the noodles in pan of water: until cooked.
- Serve up the noodles with the ramen sauce, topped with the roasted aubergine and tofu: with any extra toppings.
How long will they last?
Once made, eat these bowls straight away but the sauce will keep for 2-3 days in the fridge in a sealed container. Keep the tofu and aubergine in the fridge in another container for 2-3 days, too. Then warm back up in a saucepan and cook the noodles fresh.
What other recipes can I try?
For more 30 minutes meals try:
- 15-Minute Peanut Butter Tofu Ramen
- Marry Me Sun-Dried Tomato Orzo and Beans
- Lentil Sweet Potato Tzatziki Bowls
- Instant Gochujang Lime Tofu Noodles
- Chickpea Tuna-Cado Toasted Sourdough Sandwich
Tofu and Aubergine Peanut Ramen Noodles (Vegan Gluten-Free)
These saucy delicious Tofu and Aubergine Peanut Ramen Noodles are high in protein, fibre and packed with goodness thanks to a host of vegetables, peanut butter sauce and extra-firm tofu. Plus, they are fully vegan and gluten-free.
Ingredients
For the Roasted Aubergine:
- 1 large aubergine
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- Salt and pepper
For the Tofu Crumbles:
- 2 x 200g blocks extra-firm tofu
- 2 tbsp chilli oil (I use peanut chilli oil)
- 2 tbsp soy sauce
- 2 tsp olive, sesame or avocado oil, to fry
For the Sauce and Noodles:
- 4 tbsp (1/4 cup) soy sauce
- 4 tbsp (60g) smooth peanut butter
- 2 tbsp white miso paste
- 1 tbsp olive, sesame or avocado oil, to fry
- 4 spring onions, sliced
- 4 garlic cloves, crushed
- 1-inch piece ginger, grated
- 1 x 400ml tin full-fat or light coconut milk
- 200ml water
- 4 portions ramen noodles, or other
To serve:
- 1 lime, in ¼ wedges
- 4 sprigs fresh mint
- 1 chilli, sliced
- 1 spring onion, sliced
- 4 tbsp chilli oil
- 2 tbsp sesame seeds
Instructions
- Start by roasting the aubergine. Preheat the oven to 170Fan/190ºC and top and tail the aubergine. Slice into wedges and add to a parchment lined tray. Pour over the soy sauce, sesame oil, maple syrup and a pinch of salt and pepper. Massage well with your hands and roast for 20-25 minutes, until tender and sticky. Flip them over halfway through cooking.
- Now move onto the tofu. Pat the tofu dry and use your hands to tear apart into 1-cm pieces. Add to a bowl and stir in the chilli oil and soy sauce and toss well.
- Heat a non-stick pan with the oil and then add all of the tofu pieces. Fry off for 5-10 minutes, until the tofu is golden and crisping. Remove from the pan.
- Using the same bowl as in step 2, add in the soy sauce, peanut butter and miso paste in the sauce section. Whisk until smooth and then pour in a few tbsp of the measured coconut milk to thin out.
- To make the sauce, heat the same pan with the oil and fry off the spring onion, garlic and ginger for a few minutes until fragrant. Now pour in the peanut paste, the rest of the coconut milk and water. Stir well and allow to warm through for 5 minutes.
- Now cook the noodles and prepare any toppings.
- To serve, divide the noodles between 4 bowls and pour in the sauce. Top with the roasted aubergine wedges, crumbled tofu and then any desired toppings.
- Once served, it’s best eaten straight away. To keep it for later, allow the aubergine, tofu and sauce to all cool and keep in separate containers in the fridge for 2-3 days. Warm back up and cook the noodles fresh.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Tofu and Aubergine Peanut Ramen Noodles so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With noodles of love x
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