Miso Tofu Smashed Cucumber Tahini Noodles (Vegan)
Fresh and summery Miso Tofu Smashed Cucumber Tahini Noodles made with plant-based high fibre and high protein ingredients, ready in 25 minutes. This noodle salad is ideal for meal prep and busy days.
If you love noodles and on warm days, you crave a cold noodle dish, this recipe is for you. These noodles are creamy, zingy, zesty and fresh with crunchy veggies and golden crispy tofu nuggets. Plus they are tossed with smacked cucumbers which adds the best texture. I love to serve these with some peanuts and sesame seeds on top for crunch and you can play around with the vegetables, too, depending on what you have.
Why will I love these noodles?
These noodles are so good:
- Fresh, vibrant and zingy
- With a creamy tahini dressing
- Umami rich and savoury
- Crunchy and crispy veggies
- Topped with golden nuggets of air fried tofu
- Great for the gut with apple cider vinegar
- A great source of fibre
- Veggies, peas and seeds
- High in plant-based protein
- With tofu and edamame beans
- Naturally dairy-free, egg-free and vegan
- Gluten-free and easily nut-free
- With sesame seeds and peanuts for crunch
- Ideal for meal prep
- Ready in 25 minutes
- Great for lunch or dinner
- Delicious from a lunchbox
- Everyone will love these noodles
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 cared below and see my favourite and recommended products in the “shop the recipe” section.
For the tofu:
- Extra-firm tofu: pat it dry and tear apart with your hands.
- Bragg apple cider vinegar: this adds a lovely tang to the tofu and the sauce and is great for gut health, too.
- Tamari soy sauce: for a savoury flavour.
- White miso paste: to add richness.
- Maple syrup: to make the tofu golden and slightly sticky.
- Chinese five spice: this adds so much flavour. If you don’t like fie spice, use some paprika instead.
As for the sauce:
- Tahini: make sure it’s runny and smooth for the best sauce.
- Bragg apple cider vinegar
- Tamari soy sauce
- Garlic: for flavour.
- Water or dairy-free milk: to thin the sauce.
- Salt and pepper: to season.
Finally for the noodles:
- Noodles: use your favourite noodles like ramen, Udon, vermicelli, rice, buckwheat or soba noodles.
- Cucumber: smack the cucumber with a rolling pin and then roughly chop to create the best texture.
- Sesame seeds: for texture.
- Sugar snap peas: I love the slice these thinly for some seasonal goodness.
- Radishes: for crunch and colour.
- Edamame beans: these are great for added protein and might be called soya beans in the shops. You can find them in the frozen aisle most often.
- Peas: allow them to thaw if frozen.
- Peanuts: for some added crunch.
- Fresh herbs: I like mint or coriander here.
Are these gluten-free and nut-free?
This recipe is easily gluten-free as long as your noodles are GF. To make these nut-free, leave out the peanuts.
How do I make these?
These are ready in a few steps:
- Tear apart the tofu: with your fingers.
- Combine the marinade ingredients and then add the tofu: and shake well.
- Arrange on a tray and air fry for 15 minutes: or until golden and crisping.
- Smash the cucumber: and then allow to drain in a sieve.
- Cook the noodles: and allow them to cool under cold water.
- Chop the veggies: as needed.
- Stir together the tahini sauce ingredients: until smooth.
- Toss the cucumber with sesame seeds: to coat them evenly.
- Add the noodles, veggies and most of the sauce: and toss well.
- Plate up and top with the tofu and the rest of the sauce: and enjoy.
How long will they last?
Keep these noodles in a sealed container in the fridge for 2-3 days.
What other recipes can I try?
For more noodles and lunch ideas:
- Lemon Herb Tofu Tzatziki Bowls
- Miso Oyster Mushroom Noodle Salad
- Sticky Tofu Halloumi Orzo Pasta Salad
- Veggie Packed Noodle Salad with Carrot Ginger Dressing
- Spring Couscous Salad with Basil Pesto
Miso Tofu Smashed Cucumber Tahini Noodles (Vegan)
Fresh and summery Miso Tofu Smashed Cucumber Tahini Noodles made with plant-based high fibre and high protein ingredients, ready in 25 minutes. This noodle salad is ideal for meal prep and busy days.
Ingredients
For the Tofu:
- 300g extra-firm tofu
- 1 tbsp Bragg Apple Cider Vinegar with the Mother
- 1 tbsp tamari soy sauce
- 1 tsp white miso paste
- 1 tsp maple syrup
- 1 tsp olive oil
- ½ tsp Chinese five spice
For the Sauce:
- 3 tbsp runny smooth tahini
- 1 tbsp Bragg Apple Cider Vinegar with the Mother
- 1 tbsp tamari soy sauce
- ¼ tsp garlic granules
- Water or dairy-free milk, to thin
- Salt and pepper
For the Noodles:
- 1 small cucumber
- 2 tbsp white sesame seeds
- 2 portions noodles (e.g. ramen, Udon, soba, vermicelli)
- 80g sugar snap peas, thinly sliced
- 80g radish, trimmed and thinly sliced
- 80g edamame beans, thawed if frozen
- 80g peas, thawed if frozen
- 25g roasted peanuts, chopped
- 2 tbsp fresh herbs e.g. coriander, mint
Instructions
- Start by making the tofu. Add all of the ingredients apart from the tofu to a container or bowl and whisk to combine. Now break apart the tofu with your fingers into bite-sized chunks and add to the marinade. Stir or shake well and then tip onto a tray in an even layer. Air fry at 180C for 15 minutes until golden and glazed (or bake in a preheated oven at 180Fan/200C for 20 minutes).
- Meanwhile, make the sauce by adding all of the ingredients to a bowl and whisking until smooth. Add 1-2 tbsp water or dairy-free milk as needed to make a pourable dressing. Season with salt and pepper.
- Trim the ends off the cucumber and then use a rolling pin (or similar) to smash the cucumber. Now roughly chop into chunks and place in a sieve to drain away the excess water. Toss with 1 tbsp sesame seeds.
- Cook the noodles according to packet instructions and then rinse under cold water.
- Chop the vegetables as described.
- Into a large mixing bowl, add the noodles, sugar snaps, radishes, edamame beans, peas, peanuts and most of the herbs. Pour over most of the dressing and toss well.
- Divide between two plates and top with the sesame cucumber, the tofu and then drizzle over the rest of the dressing, the herbs and sesame seeds.
- Enjoy straight away or keep in a sealed container for 2-3 days in the fridge.
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Stay in touch
I look forward to hearing what you think of these Miso Tofu Smashed Cucumber Tahini Noodles so please let me know in the comments below and leave a star review above. If you do make this cake, 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 noodle love x
p.s. this recipe was first made with Bragg Apple Cider Vinegar who I love and this blog post is not sponsored.
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