Almond Butter Tofu With Zucchini, Sweet Potato And Rice Noodles (Vegan)

There’s something to be said about the fact that this is my third tofu recipe.

I love this stuff.

But I only started loving it when I learned how to cook it properly.

Thanks to Minimalist Baker’s foolproof tofu method I finally nailed it.

The trick to that perfect texture is draining the tofu properly before doing anything else!

I came up with this recipe after staying with my friend Emily and her boyfriend Andrew (they’re both incredible photographers #shamelessplug) and meal prepping for them.

They even took photos of me doing my thing!

Emily and Andrew are both vegan and LOVE good food. They graciously let me stay with them while visiting Portland and in return, I meal prepped a bunch of meals for them.

Cooking in someone else’s kitchen forced me to truly get out of my comfort zone and try something new, like using almond butter instead of peanut butter.

I’ve never cooked with rice noodles or liquid aminos (instead of soy sauce and is a great gluten free substitute for those of you who have a gluten intolerance) before and it was quite the culinary adventure that led me to one of my new favorite ways to make tofu.

About this recipe & substitutions

  • Yes, you can swap out almond butter for peanut butter!
  • Rice noodles are higher in carbs than regular rice. For vegans, this is why they’re great. But if you’re looking for a lower-carb substitute, just use normal rice, cauliflower rice OR zoodles.
  • This dish tasted great when I added some more liquid aminos/soy sauce right before eating, especially to get the rice noodles broken up a bit
  • You can make the sauce spicy by adding Sriracha
  • Note that the photo below in the recipe has one serving of tofu that is clearly not made with the almond butter sauce (the middle dish) and that’s because on the day I photographed this, I ran out of liquid aminos and had to create a different seasoning!

As always, this recipe makes three servings and keeps for up to four days in the fridge in an airtight container.

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Print Recipe
Almond Butter Tofu with Zucchini, Sweet Potato and Rice Noodles
This is a different take on a tofu stir-fry that's hearty, vegan and almond-buttery. It is definitely for anyone who loves their carbs (and loves sweet potato and zucchini too).
Prep Time 20 mins
Cook Time 35 mins
Main Ingredients
Almond butter sauce
Prep Time 20 mins
Cook Time 35 mins
Main Ingredients
Almond butter sauce
  1. Preheat oven to 400 degrees and prepare two baking sheets with coconut oil or cooking spray.
  2. Cook rice noodles according to the package and set aside.
  3. Arrange sweet potatoes on one tray and drizzle with coconut oil, cinnamon and a dash of chili powder. Arrange the zucchini on the other tray with coconut oil, salt and pepper, and a dash of chili powder. Add salt and pepper to taste on both. Place both in the oven. The zucchini needs 15 minutes, the sweet potato needs 25 minutes.
  4. Make the sauce by combining all the sauce ingredients in a bowl. Whisk well and adjust ingredients to taste.
  5. Heat a pan on medium heat and add a generous amount of coconut oil. Toss tofu in the almond sauce and add to the pan. This may take a few batches as you don't want to crowd the pan. Use a spatula to flip the tofu every few minutes in the pan to cook evenly.
  6. Assemble: Lay out three containers. Divide and add rice noodles to the containers first, then the tofu, and finally the sweet potatoes and zucchini.
Recipe Notes

These meals should last up to four days in your fridge when stored in airtight containers. You can heat them up in the microwave (one minute and 30 seconds), in the oven on low heat or on the stove (about five minutes)!

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