4.5 from 6 votes
Vegan Tofu Noodles With Asparagus
Vegan tofu noodles with asparagus! This delicious plant based dinner is flavorful, comforting and easy to make in just 15 minutes. You will love it for a quick weeknight meal!
Cook Time
0 mins
Total Time
20 mins
Servings: 4
Calories: 407 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 1 tbsp olive oil
- 1 large red onion diced
- 1 large carrot peeled and chopped
- 10 oz tofu crumbled
- 1 cup plant based milk
- 2 cups vegetable stock
- 10 oz noodles
- 2 tbsp apple cider vinegar
- 2 cups asparagus chopped
- 3 cups spinach
- ½ tsp salt or to taste
Instructions
- Heat the olive oil in a large frying pan. Add the onion and carrot, cooking for 4-5 minutes, until they soften.
- Add crumbled tofu, plant based milk, vegetable stock, noodles, and apple cider vinegar. Simmer over a medium heat for around 5 minutes, until the noodles are almost cooked through.
- Add the asparagus and spinach, and cook for 5 minutes more, until the spinach wilts and the asparagus softens. Season to taste with salt before serving.
Cup of Yum
Notes
- These tofu noodles are best eaten straight away, but you can keep them in the fridge in an airtight container for 2-3 days.
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
64g
(21%)
Protein
18g
(36%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
882mg
(37%)
Potassium
522mg
(15%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
5874IU
(117%)
Vitamin C
13mg
(14%)
Calcium
230mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 407
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 882mg | 37% |
| Potassium | 522mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 5874IU | 117% |
| Vitamin C | 13mg | 14% |
| Calcium | 230mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.