Spicy Almond Butter Noodles with Sheet-pan Tofu
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Ingredients
Tofu
- 1 block extra firm tofu
- 3 tbsp coconut aminos
- 1/2 tsp salt
- Olive oil to drizzle
Veggies
- 2 large zucchini, sliced in half and then across
- 1/2 red onion, sliced
- 1 red bell pepper, sliced
- 2 tbsp coconut aminos
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp crushed black pepper
- Olive oil to drizzle
Spicy Almond Butter Sauce
- 1/4 cup natural almond butter
- 1/4 cup coconut aminos
- 1 tsp sesame oil
- 1 clove garlic
- 1 tsp fresh ginger
- 2 tbsp coconut cream or milk
- 1 tbsp pure maple syrup
- 1 tbsp lime or lemon juice
- 1 tbsp chili garlic sauce, or 2 tsp sriracha
- Pinch of salt
Serve with
- 8-10 oz noodles of choice
- Brown rice, quinoa or grain of choice
- Chopped scallions, to top
Directions
- Preheat your oven to 400 F.
- Pat the tofu dry and cut into cubes. Toss in a bowl with the coconut aminos and salt. Layer on a large parchment lined sheet pan, leaving room for the veggies.
- Using the same bowl as the tofu, add in your sliced veggies with the coconut aminos and spices. Toss together until evenly incorporated and layer onto the other side of the sheet pan.
- Drizzle the tofu and veggies generously with olive oil. Bake the tofu and veggies for 25 minutes, remove from oven to flip the tofu/toss the veggies and continue baking for an additional 20-30 minutes, until browned
- While the tofu and veggies bake, boil your pasta as instructed on the package.
- For the almond butter sauce, place everything into a food processor or blender- I like to use my blender cup- and blend until smooth.
- Once the tofu/veggies are ready, mix them in with your noodles and toss with the sauce. Garnish with scallions when serving
- Leftovers will last for up to 4 days in the fridge. If the sauce thickens in the fridge, you can thin it with a little water when reheating.