Name: Roasted Broccoli Mango Tofu Satay Noodles (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 200g Pack’d Broccoli Florets; 150g Pack’d Sweetcorn; 200g extra-firm tofu; 2 tbsp olive oil; ½ tsp smoked chilli powder; Salt and pepper; 1 lemon, zested; 3 tbsp runny smooth almond butter; 1 tbsp tamari soy sauce; ½ tbsp maple syrup; ½ lemon, juiced; 1 garlic clove, crushed; 1 small piece ginger, peeled and grated; 2 tbsp coconut (or other dairy-free) milk; 2 portions noodles, cooked (e.g. udon, ramen, buckwheat or soba); 150g Pack’d Avocado cubes, de-frosted; 150g Pack’d Mango cubes, de-frosted; 40g cashews; 2 tbsp freshly chopped herbs (e.g. parsley, coriander, mint); ½ red chilli, thinly sliced; 2 spring onions, thinly sliced

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These delicious and vibrant Roasted Broccoli Mango Tofu Satay Noodles have a delicious almond butter satay sauce, chunks of mango and avocado with chilli roasted veggies and tofu. They are high in protein and take 30 minutes to make.

I love a good noodle dish, as my recipes will prove, and they really are my go-to meal when I want something quick and easy. This recipe is even easier and quicker to come together as I am using my favourite frozen veggies from Pack’d which are organic and such high quality (use code AMY25 for 25% off) but note that you can also use the fresh alternatives here. With some roasted vegetables and crumbled tofu for texture and oomph, there’s also fresh chunks of mango and avocado for freshness with lots of lovely herbs and the best satay sauce. The key to most good recipes will start with the sauce or dressing and this one is a winner.

A bowl of Roasted Broccoli Mango Tofu Satay Noodles — Roasted Broccoli Mango Tofu Satay Noodles

Why will I love this dish?

This recipe is amazing:

Saucy, zesty, rich and creamy
Chunky, crispy and delicious
Fresh and wholesome
Made with plant-based, egg-free and dairy-free ingredients
Packed full of fibre
Full of polyphenols from the range of coloured vegetables and fruits
Packed with plant diversity
- Over 15 different plants
Easy to make for a weeknight meal
You can meal prep it too
Lasts well in the fridge for 2-3 days
Ideal for lunch the next day
Full of fresh fruits and vegetables
High protein with tofu, almond butter and cashew nuts
Naturally gluten-free
With nut-free options
Delicious and crave-able

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.

A tray of roasted broccoli, tofu and sweetcorn

Ingredients for Noodles with Mango, Cashews and Peanut Satay — A tray of roasted broccoli, tofu and sweetcorn

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 roasted veggies:

Broccoli: I use the frozen florets, but you can fresh broccoli, too, cut into florets or small chunks.
Sweetcorn: this is frozen from Pack’d but you can also use a tin or fresh corn.
Extra-firm tofu: break this apart with your fingers into chunks which absorb more flavour and turn crunchier and more golden.
Olive oil: or your preferred oil to cook with.
Smoked chilli: to add a smokey spice to the dish.
Salt and pepper: to season.
Lemon zest: add this on top of the roasted veggies to add zestiness and a little lift.

To make the satay sauce:

Almond butter: make sure the nut butter is smooth and runny for the best sauce. You can also use cashew or peanut butter or try tahini for a nut-free option.
Tamari soy sauce: for rich umami flavour.
Maple syrup: to add a sticky sweetness and to balance out the acidity and richness.
Lemon: for tang and freshness.
Garlic: for flavour.
Ginger: to add heat and flavour.
Coconut milk: or other dairy-free milk to thin the sauce.

A bowl of Roasted Broccoli Mango and Cashews

Close up of noodles in a bowl — A bowl of Roasted Broccoli Mango and Cashews

Finally, for the noodle salad:

Noodles: use your favourite noodle shape like ramen, udon, buckwheat or rice noodles.
Avocado: I use frozen cubes of avocado (also from Pack’d) and allow them to defrost, or use a fresh fruit and chop it into cubes.
Mango: this is frozen and allowed to defrost, but you can also use fresh mango in chunks.
Cashews: to add crunch to the salad.
Chopped herbs: I love to use a mix for diversity like coriander, mint and parsley, but basil and chive are also great here.
Fresh chilli: for heat.
Spring onion: to garnish.

Are these noodles gluten-free and nut-free?

These are easily gluten-free as long as you use gluten-free noodles like buckwheat/soba noodles or rice noodles. To keep it nut-free, use tahini instead of almond butter and sunflower or sesame seeds instead of cashew nuts

How do I make them?

These are ready to make in a few steps:

Add the veggies and tofu to a large tray: and toss with the olive oil, chilli, salt and pepper.
Roast for 20 minutes, until charring and crispy: grate over the lemon.
Add the ingredients for the sauce to a small blender: and process until smooth.
Cook the noodles: according to packet instructions and run under cold water.
Prepare the other ingredients: allowing the avocado and mango to thaw, where needed.
Toss together the noodles, fresh and roasted veggies: with the herbs and chilli.
Pour over the dressing: and toss well.
Dish up and enjoy: or keep for later.

How long will they last?

These will keep for 2-3 days in the fridge in a sealed container.

A bowl of Roasted Broccoli Mango Tofu Satay Noodles with chopsticks — Roasted Broccoli Mango Tofu Satay Noodles

Chopsticks in a bowl of Roasted Broccoli Mango Tofu Satay Noodles — Roasted Broccoli Mango Tofu Satay Noodles

What other recipes can I try?

For more noodles and 30-minute meals: