Quick Tahini Tofu Ramen Noodles (Vegan Gluten-Free)
These Quick Tahini Tofu Ramen Noodles are creamy, delicious and packed with flavour, while taking less than 30 minutes to make. They are high in protein, naturally plant-based, high in fibre and gluten-free, too.
I love a good noodle dish, and ramen is one of my favourite ways to enjoy them. After my peanut butter ramen and my tofu curry ramen, I wanted to make a nut-free version using tahini. This recipe is just as creamy, rich and delicious but made using sesame seeds paste aka tahini, coconut milk, ginger, garlic and lime and it has so much flavour. I love these noodles with udon, ramen or soba noodles but you can enjoy these however you like. Adding textures, lots of colours and vegetables alongside turns these into a wholesome, nourishing and filling meal that you will crave on repeat.
Why will I love these noodles?
These noodles are so good:
- Creamy, thick and saucy
- With a delicious tahini-based sauce
- Topped with air fried crispy tofu crumbles
- Also with baby corn and courgette on top
- With lots of colour, texture and interest
- High in protein and naturally high in fibre
- Naturally dairy-free, egg-free and vegan
- Easily gluten-free
- Nut-free and soya-free
- Easy to make during the week
- You can meal prep the sauce and tofu parts for later
- Ready in less than 30 minutes
- Ideal for feeding friends or family
- Reduce the recipe to cook for one easily
- Use your favourite noodle shape
- Also great with other veggies
- Source of antioxidants, polyphenols and vitamins
- Great for gut health
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 and see my favourites and recommended products in the “shop the recipe” section.
For the tofu and vegetables:
- Extra-firm tofu: pat it dry and crumble into small pieces with your hands for lots of texture.
- Tamari soy sauce: to add richness and a strong umami flavour.
- Olive oil: to allow the tofu and veggies to crisp up. You can use your preferred oil.
- Maple syrup: to add stickiness and sweetness. Also, you can use agave syrup or honey.
- Spices: this recipe uses sweet smoked paprika and chilli flakes. Don’t forget to season with salt and pepper, too.
- Baby corn: this adds so much colour and natural sweetness. If you don’t have baby corn, use a tin and pat it dry before roasting.
- Baby courgettes: these cook more quickly as they are smaller but you can use regular courgette, too, chopped into small rounds.
And to make the tahini sauce and noodles:
- Runny smooth tahini: the runnier and smoother, the better.
- Tamari soy sauce: as above.
- Lime: for tang.
- Ginger: for a fiery lovely flavour.
- Garlic: for flavour.
- Full-fat coconut milk: to make the sauce really creamy.
- Noodles: use your preferred shape like udon, ramen, vermicelli or soba. Make sure they are GF where needed.
- Vegetable broth or stock: to thin out the sauce.
To serve these, I like to add some pink pickles, herbs, seeds and a drizzle of chilli oil, but you can add whatever you like.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as you use gluten-free noodles (e.g. buckwheat or rice-based ones) and use tamari soy sauce (regular soy sauce contains wheat/gluten). This is naturally nut-free.
How do I make them?
These noodles are ready in a few steps:
- Break apart the tofu: into small crumbles.
- Chop the corn and courgette: into small chunks.
- Toss the tofu and then the veggies in the marinade: and lay out on trays.
- Air fry or roast until golden and crispy: about 15 minutes. This is the air fryer I have, it’s called the Wonder Oven.
- Make the tahini sauce: blend in a small blender or stir together the ingredients until smooth.
- Add the tahini sauce and stock to a large pot: and warm through.
- Add the noodles: and cook according to packet instructions.
- Serve the noodles in bowls topped with the tofu and veggies: and ladle over the sauce.
- Top with your favourite toppings: and enjoy straight away.
How long will they last?
This is best eaten straight away, or you can prepare the sauce ahead of time and keep in the fridge in a sealed container for 2-3 days and the same with the tofu and vegetables.
What other recipes can I try?
For more noodles:
- Tofu and Aubergine Peanut Ramen Noodles
- 15-Minute Peanut Butter Tofu Ramen
- Tofu Curry Ramen Noodles
- 15-Minute Cold Peanut Salad Noodles
- Mango Edamame Noodle Salad with Almond Satay
Quick Tahini Tofu Ramen Noodles (Vegan Gluten-Free)
These Quick Tahini Tofu Ramen Noodles are creamy, delicious and packed with flavour, while taking less than 30 minutes to make. They are high in protein, naturally plant-based, high in fibre and gluten-free, too.
Ingredients
For the Tofu and Vegetables:
- 400g extra-firm tofu
- 2 tbsp tamari soy sauce
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp sweet smoked paprika
- ½ tsp chilli flakes
- Salt and pepper
- 160g baby corn, sliced and halved
- 160g baby courgettes, in slices
For the Tahini Sauce:
- 4 tbsp (60g) runny tahini
- 4 tbsp (60ml) tamari soy sauce
- 1 lime, juiced
- 1 large piece ginger, peeled
- 2 large garlic cloves, peeled
- 1 x 400ml full-fat coconut milk*
For the Noodles:
- 4 portions of noodles (e.g. ramen, udon, soba)
- 1 litre vegetable stock
To Serve:
- 4 spring onions, thinly sliced
- Chilli oil, fresh herbs, pink pickles, mixed seeds
Instructions
- Start by preparing the tofu. Break apart the tofu with your fingers into small crumbles and add to a bowl with 1 tbsp olive oil, 1 tbsp soy sauce and the paprika.
- Season with salt and pepper and toss well. Scoop out onto a lined tray. Using the leftover marinade in the bowl, add the chopped baby corn and courgettes with the remaining olive oil and soy sauce. Toss well and spread out onto a 1-2 tray(s).
- Preheat the air fryer to 160Fan/180ºC and place the tofu and vegetables in the air fryer for 15 minutes or until golden and starting to crisp. You can also use an oven set to the same temperature, although it will take closer to 25 minutes.
- Meanwhile, add the sauce ingredients to a small blender and process until smooth.
- Pour the sauce and the hot stock into a large pan and bring to the boil. Stir well so the tahini sauce doesn’t split. Add the noodles and cook for 5 minutes, or according to packet instructions.
- Divide the noodles between four bowls and pour over the remaining ramen sauce/broth. Top with the tofu crumbles, vegetables and then add any desired toppings like chilli oil, pink pickles, seeds and herbs.
- Enjoy straight away. You can prepare the tofu, vegetables and sauce in advance, and once cool, store them in separate containers in the fridge for 2-3 days and warm back up as needed. Cook the noodles fresh in the ramen sauce.
Notes
*Top Tip: if cooking these for 1 person, to save opening a large tin of coconut milk, use a carton of coconut (or soya milk), that you may already have open.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Quick Tahini Tofu Ramen Noodles so please let me know in the comments below and leave a star review above. If you do make these rolls, 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!
Skip to Recipe