Tofu Peanut Noodles

Since going veggie, I have tried cooking with a bunch of new things, tofu being

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one of them. I’ve eaten tofu on tons of occasions, but I’ve never worked with it myself, and quite frankly, it intimidated me. On my last trip to Trader Joe’s I decided to take the plunge and bought a package of tofu, with no real idea of what I was going to do with it. It sat in my fridge for about a week, until I got my Rachael Ray magazine in the mail and I was inspired by a recipe.

tofu peanut noodle

5.0 from 1 reviews
Tofu Peanut Noodles
Prep time
Cook time
Total time
Recipe type: vegetarian, vegan
  • 16 ounces firm tofu, cubed
  • ¼ cup peanut butter
  • ¼ cup liquid aminos (or soy sauce)
  • 2 tablespoons rice vinegar
  • ½ pound linguine (I used quinoa pasta)
  • 1 head broccoli, cut into florets
  1. Bake tofu at 425 degrees on parchment-lined baking sheet for 10 minutes.
  2. Combine peanut butter, liquid aminos and rice vinegar in a small bowl.
  3. Cook noodles according to instructions on box, adding broccoli 5 minutes before noodles are done.
  4. Drain noodles, toss with sauce and tofu.


I ended up eating these noddles for dinner and as lunch for the next two days. I was sad to see the bottom of the Tupperware, because they were amazing. This is the type of dish you can make and enjoy for days because it reheats great. Happy Eating!

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  1. I love it when a good burst of inspiration hits…especially when it helps you conquer a cooking fear! I remember how nervous I was the first time I made tofu, but I swear I will NEVER forget the dish! I used this recipe ( and subbed in tofu for the tempeh! It was pure Heaven!

    Yeast used the be my worst intimidator until I finally got around to baking my first loaf of bread…and NOT in a bread machine. It felt like it took ALL day but it was soooo worth it!
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