Vegan Baked Peanut Butter Noodles Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
306 kcal
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Course
Main Course
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Cuisine
American
Vegan Baked Peanut Butter Noodles Casserole
Description
The dish starts by baking tofu cubes seasoned with aromatics like garlic, ginger, and green onion until crisp. A sauce made by mixing peanut butter with warm water, soy sauce, lime juice, maple syrup, sambal oelek, and sesame oil is combined with sliced carrots, bell peppers, and cabbage. Rice noodles are layered in the sauce and baked covered to tenderize and meld flavors.
The result is a casserole with creamy, spicy peanut sauce coating tender noodles and vegetables, balanced by the savory tofu’s texture. Garnishes of peanuts and green onion add texture contrasts. This casserole can be served as a main course and suits those seeking plant-based comfort food with bold flavors.
The recipe suggests substitutions such as different noodles depending on bake time, adding other vegetables like snow peas or spinach, and using coconut milk instead of water for creamier sauce. Pressure on correct baking time varies by noodle type. A stovetop method is also detailed, adapting the flavors and cooking technique.
Ingredients
For the tofu:
- 2 teaspoons neutral cooking oil generic cooking oil
- 7 ounces tofu pressed at least for 15 minutes and then cubed or cut into whatever shapes you like, firm or extra firm
- 2 tablespoons green onion the white part, keep the green parts for garnish
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the noodles:
- 1/2 cup carrot thinly sliced
- 1/2 cup bell pepper red, green or both combined, thinly sliced
- 4 tablespoons peanut butter 1 tablespoon more for drizzling, smooth
- 1 tablespoon soy sauce , tamari for Glutenfree
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or sugar
- 2 tablespoon sambal oelek or Asian chili sauce of choice
- 1 teaspoon sesame oil
- 4 ounces rice noodles I use pad thai noodles or thai rice linguini which are thicker and take longer to cook - the bake time will depend on the noodle used so choose accordingly
- 2 cups of water
- 1/2 cup green cabbage thinly sliced
for garnish
- peanuts green onion for garnish
- green onion green onion for garnish
- peanut butter optional, for garnish
Instructions
- Add the oil to your baking dish (9 by 11 inch or similar size) and add in the tofu, green onions, garlic, ginger, salt, and pepper. Toss well to coat so that the tofu is coated well with oil, and spread it around. Bake at 400 degrees Fahrenheit (205 c ) for 10 minutes or until the tofu is crisp to preference(depending on the tofu and pan this can take upto 20 mins)
- Then remove the baking dish from the oven. Mix peanut butter in 1 cup warm-hot water until well combined then pour that in slowly.(it’s essential to use warm hot water here, 1 to mix the nut butter,2, you are adding it to a hot dish and pouring in cold mix might crack it.)
- Add in the carrots, bell pepper, soy sauce, lime juice, maple syrup, sambal oelek, sesame oil, and mix well.
- Distribute the noodles all over and drizzle the rest of the 1 cup of the water over the noodles.
- Then put the dish back in the oven to bake. Cover the dish with parchment paper and bake for 20-25 minutes.
- Check after 20 minutes if the noodles are done or al dente and then remove the dish because the noodles will continue to cook in the hot sauce after you take it out and you don't want to overcook the noodles.
- Add in the cabbage and toss well so that the cabbage softens a little bit with the heat of the noodles and the sauce.
- Taste and adjust salt and flavor by adding more salt or soy sauce and mix in. Add in some lime juice. Let sit for 2 minutes for the noodles to absorb more sauce then serve. Garnish with peanuts and green onion. Add a drizzle of softened peanut butter for additional peanut flavor if you like.
Notes
- Baking time varies significantly with noodle type; monitor to avoid over- or under-cooking.
- Add vegetables like snow peas, edamame, asparagus, or baby spinach for more variety and nutrition.
- Use coconut milk instead of water to create a creamier sauce texture.
- For nut-free versions, substitute peanut butter with sunflower seed butter or almond butter.
- Alternatively, prepare this dish stovetop by sautéing tofu and vegetables separately, then mixing with cooked noodles and sauce.
- Press tofu for at least 15 minutes before baking to achieve a firm texture and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 549mg | 23% |
| Potassium | 290mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3340IU | 67% |
| Vitamin C | 28mg | 31% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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