Oven Baked Vegetable Noodles with Crispy Tofu (Vegan)
A fun and delicious spin on a noodle dish, these Oven Baked Vegetable Noodles with Crispy Tofu are great for a 30 minute meal that’s all cooked in the oven. They are naturally plant-based and high in fibre, too.
Welcome to the third recipe in my one-pan mini-series and these delicious noodles that cook in the oven. For this recipe, I have used a second pan for the tofu so that it stays crispy, but you can cook it all in one dish for softer tofu and it’s still so good. The flavours are rich and savoury, slightly tangy and spiced and overall, it’s such a flavoursome meal that’s ready in about 30 minutes. You can swap the veggies for any other ones and swap the protein too.
Why will I love these noodles?
These noodles are so good:
- Creamy, comforting and warming
- Made in one pot
- Rich and umami
- Sweet, tangy, spiced and savoury
- Cooks in the oven – no stove-top required
- So easy
- Ready in 30 minutes
- Uses a range of veggies
- Choose whatever you have in your fridge
- Choose your protein to go with them
- The sauce is packed with flavour
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free
- Nut-free
- So delicious
- Everyone will love them
- Ideal for a cold evening
- With crispy tofu on top (swap for other proteins)
- Packed with colour
- A great source of protein
- A good source of fibre
- Make this on repeat!
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 sauce:
- Tamari soy sauce: for the umami savoury flavour.
- Sesame oil: for richness.
- Honey or maple syrup: to balance out the savoury flavours.
- Rice wine vinegar: for tang.
- Sweet smoked paprika: for smokiness and richness.
- Ginger: lots of lovely flavour.
- Garlic: for flavour.
- Cashew or coconut milk: full-fat coconut milk will create the creamiest base, but a carton of cashew milk also works well (choose one that contains only cashews, water and salt).
- Vegetable stock: or your preferred stock.
And for the noodles and tofu:
- Noodle nests: I use wholewheat nests here which work well.
- Range of vegetables: I use a mix of broccoli, baby corn, carrot and red pepper. You can also try mushroom, mange tout or sugar snap peas, courgette or beansprouts.
- Extra-firm tofu: this is best to create a firmer texture.
- Sriracha: to add to the tofu for some heat.
I like to add some fresh coriander and either crushed peanuts or sesame seeds on top. Crispy chilli oil is also so good with some sliced spring onion and chilli, if you like.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as your noodles are GF and use tamari soy sauce (regular soy sauce contains wheat). These are nut-free without the peanuts on top.
How do I make them?
These are ready to enjoy in a few steps:
- Have a baking dish to hand: mine is 28 x 20 cm.
- Mix together the sauce ingredients: until smooth.
- Prepare the veggies: and add to the dish.
- Toss with the sauce and coconut or cashew milk: and then nestle in the noodles.
- Pour over the stock: so that the noodles are mostly covered.
- Bake with tin foil on top for 30 minutes: tossing halfway through.
- Meanwhile chop the tofu: and toss with the seasoning.
- Bake the tofu at the same time as the noodles: until crispy.
- Plate up the noodles with the veggies: and pour over any remaining sauce.
- Top with the tofu: and any other toppings.
How long will they last?
These are best eaten straight away.
What other recipes can I try?
For more one pot and cosy recipes:
- Creamy Tomato Chickpea and Spinach Orzo
- Butternut Squash and Kale Red Lentil Dahl
- Marry Me Creamy Sun-Dried Tomato and Bean Pasta
- Roasted Red Pepper Sauce Butterbeans with Broccolini
- Super Green Pesto Minestrone Soup
Oven Baked Vegetable Noodles with Crispy Tofu (Vegan)
A fun and delicious spin on a noodle dish, these Oven Baked Vegetable Noodles with Crispy Tofu are great for a 30 minute meal that’s all cooked in the oven. They are naturally plant-based and high in fibre, too.
Ingredients
For the Sauce:
- 2 tbsp tamari soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp rice wine vinegar
- ½ tsp sweet smoked paprika
- 1-inch piece ginger, peeled and grated
- 2 large garlic cloves, peeled and grated
- 200ml cashew or coconut milk
- 400ml vegetable stock
For the Noodles:
- 2 nests noodles, uncooked
- 1 carrot, peeled
- ½ head broccoli
- 1 red or orange pepper
- 120g baby corn
For the Tofu:
- 200-300g extra-firm tofu
- 1 tbsp tamari soy sauce
- ½ tbsp sesame oil
- ½ tbsp honey or maple syrup
- ¼ tsp sriracha
- ¼ tsp rice wine vinegar
To serve:
- Crushed peanuts
- Sliced spring onion
- Fresh coriander
- Pickled red onions
- Crispy chilli oil
Instructions
- Preheat the oven to 180Fan/200ºC and have a large baking dish to hand (mine is 28x20-cm).
- For the sauce, combine the soy sauce, sesame oil, honey or syrup, rice vinegar, paprika, ginger and garlic to small jar or bowl and whisk or shake well.
- Prepare the vegetables: peel and carrot and slice into thin batons. Chop the broccoli into small florets, slice the pepper into thin strips and half the corn lengthways (and widthways if they are large).
- Into the baking dish, add the vegetables and pour over the sauce. Toss well. Now nestle in the noodles and pour over the milk and vegetable stock. Stir well so everything is coated and the noodles are mostly covered by the liquid. Place some foil on top.
- Bake in the oven for 30 minutes, and at the halfway mark, remove from the oven, toss the noodles to ensure they cook evenly and return to the oven with the foil.
- It is ready when the noodles and vegetables are tender.
- Meanwhile, chop the tofu into bite sized pieces. Add to a bowl and toss with the rest of the tofu ingredients and arrange on a baking tray. Bake for 20 minutes, tossing around halfway through.
- When ready, divide the noodles and vegetables between two bowls and pour over the remaining liquid. Top with the tofu and then garnish with your favourite toppings.
- Enjoy straight away.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Oven Baked Vegetable Noodles with Crispy Tofu 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 noodle love x
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