Published: · Modified: by Nisha Melvani, RDN · This post may contain affiliate links · 8 Comments
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This Best Crumbled Tofu recipe pairs crispy seasoned tofu crumbles with slurpy noodles for a very delicious meal. The whole family will enjoy this easy and flavorful dish. Tofu adds plant-based protein and heart-healthy fats to this Asian-inspired vegan recipe.
this RECIPE
You need just a handful of pantry-staple ingredients to make this crumbled tofu dish. Plus, it comes together in less than 30 minutes. The combination of slurpy noodles and umami tofu crumbles is nothing short of divine. Make this dish once, and I guarantee it will be on repeat for the long haul.
This crumbled tofu recipe was inspired by my Simple Tofu Noodles bowl, as well as this High-Protein Peanut Soba Noodles with Tofu on my site.
Jump to:
- 🥣 Why This Recipe Is Fabulous
- 👩🏼🌾 Ingredients
- 🍶 Substitutes
- 📖 How to Make Crumbled Tofu
- ✔️ Expert Tips
- 🙋🏽♀️ Recipe FAQs
- 🍽 Related Recipes
- 👩🏽🍳 Made this recipe?
- 📖 Recipe
- 💬 Comments
🥣 Why This Recipe Is Fabulous
- Tofu crumbles add heart-healthy fats and plant-based protein to this budget-friendly meal.
- It's a dinner the whole family will enjoy. My teens are addicted to this dish.
- It takes less than 30 minutes to make.
- The recipe uses pantry-friendly ingredients.
- Make this dish even more healthful with buckwheat soba or whole grain noodles, low-sodium soy sauce, and a side of vegetables.
👩🏼🌾 Ingredients
- Soy sauce or tamari
- Rice vinegar
- Sriracha
- Sesame oil
- Maple syrup
- Chili garlic sauce
- Garlic
- Hot chili oil (optional)
- Scallions
- Noodles
- Extra-firm or superfirm tofu is a healthy plant-based source of protein. It's made from soybeans which are naturally gluten-free and low in calories. Plus, it's a good source of iron and contains no cholesterol. It's also rich in heart-healthy isoflavones and good fats. In addition, it's very versatile and easy to cook with, readily taking on the flavor of sauces and marinades.
🍶 Substitutes
- Noodles - Use rice noodles, buckwheat soba, udon, or noodles of choice. Most varieties of noodles will work in this recipe.
- Soy sauce - Yse gluten-free tamari for gluten-free. Both sauces are similar in color and flavor, but tamari is less rich and usually lower in sodium.
📖 How to Make Crumbled Tofu
Step 1. Start by pressing one 14 to 16-ounce block of extra firm tofu for 15 minutes. I use the Tofuture tofu press and love it! It's easy to use and does a great job. Or use pre-pressed superfirm tofu to save time.
Step 2. Next, crumble the tofu into pieces resembling ground meat. Use a fork or your hands to break the tofu into crumbles.
Step 3. Cook the noodles according to the packet directions. Most types of noodles will work in this recipe. Set aside.
Step 4. Mix the soy sauce, rice vinegar, sriracha, sesame oil, maple syrup, and chili garlic sauce to make a tangy, slightly sweet, and spicy sauce.
Step 5. Heat the sesame oil in the same skillet and add the tofu crumbles. Sauté the crumbles until they are browned. Add soy sauce to the skillet and cook for another couple of minutes to flavor the tofu.
Step 6. Move the crumbles to the side of the skillet and add a little more oil to the center. Cook the garlic and scallions for another minute until fragrant before adding the sauce. Mix to combine.
Step 7. Add the noodles and cook until warmed through. Add hot chili oil to taste.
✔️ Expert Tips
- For the tofu: To save time, gate the tofu on the largest holes of a box grater instead of crumbling the block by hand.
- Do not overcook the noodles or this crumbled tofu recipe will be mushy. Cook them until al dente.
🙋🏽♀️ Recipe FAQs
Do you press the tofu before crumbling?
Press the block of tofu between paper towels or use a tofu press to release excess moisture before crumbling. This is super important to get the crispy texture we are looking for in the crumbles.
How do you make tofu crumbles?
Either use your hands to crumble the block into a bowl, or use a fork to mash up the tofu into crumbles. Don't press too hard or you'll end up with a paste. Spread these crumbles out onto a cutting board so that they are evenly spaced. Lightly dab them with a paper towel until they are mostly dry.
How do I make this crumbled tofu recipe gluten-free?
Use rice noodles and gluten-free tamari.
- Best Miso Noodle Soup
- Easy Ginger Scallion Sauce Recipe
- Panko Tofu Recipe (Baked)
- Sesame Tofu Recipe (Baked)
👩🏽🍳 Made this recipe?
Share yourCrumbled Tofu with Noodles creation with me onInstagram. It makes my day to see you recreate my recipes.
I would love it if you would 🌟 rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Saucy Crumbled Tofu with Noodles
Nisha Melvani
This vegan Best Tofu Crumbles recipe combines flavorful tofu crumbles with saucy noodles. It's quick, easy, and tastes incredible!
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Vegan
Ingredients
- 14 ounces noodles
For the sauce:
- ⅓ cup soy sauce or tamari (preferably low sodium)
- 3 tablespoons rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 2 ½ teaspoons maple syrup
- 1 ½ teaspoons chili garlic sauce
Other ingredients:
Instructions
Cook the noodles as per packet directions. Set aside.
For the Sauce: In a medium bowl, mix the soy sauce, rice vinegar, sriracha, sesame oil, maple syrup, and chili garlic sauce. Set aside.
Cook Tofu: Heat the oil in the same skillet over medium-high heat. Add the tofu and cook for about 7 minutes, or until dark golden brown. Add the tamari and cook for 2 minutes more.
Aromatics: Move the tofu to the side of the skillet and add the garlic and scallions. (Add more oil as needed.) Cook for 1 minute.
Combine:Add the sauce, and the desired quantity of noodles. Mix to combine. Cook until warmed through.
Optional for serving: Add hot chili oil to taste.
Notes
- Noodles: Most types will work in this recipe.
- Tofu - use extra firm or super firm tofu. Super firm tofu is pre-pressed.
- For non-spicy, omit the sriracha and hot chili oil.
Nutrition
Calories: 495kcal | Carbohydrates: 82g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1316mg | Potassium: 436mg | Fiber: 5g | Sugar: 6g | Vitamin A: 193IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 2mg
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Tried this recipe?Let me know how it was!
Share with @cookingforpeanuts or tag #cookingforpeanuts!
Vegan Asian-Inspired Recipes
- Peanut Soba Noodles with Tofu
- Thai Crunch Salad
- Simple Tofu Noodles
- Crunch Salad with Tempeh
Reader Interactions
Comments
Audrey
Loved it. Made it with wide noodles like shown in the picture and it was delicious. It reheats well too (I meal prep and had this 4 nights in a row, it didn't dry up too much which often happens with pasta or noodle dishes). I had it with a side of pan-fried bok choy and it was a great meal.Reply
Nisha Melvani
I'm so glad you enjoyed it for four days! Have a wonderful week.Reply
SQ
What kind of noodles do you recommend?Reply
Nisha Melvani
Lo Mein noodles, ramen, udon, or even spaghetti!Reply
Emily Gengler
Absolutely amazing.Reply
Nisha Melvani
So glad you liked it. Thanks for commenting.Reply
devine
Made this for the first time tonight and it was delicious. I couldn’t get the tofu to brown up as well as the photos, but it still tasted great. I love meals that are so simple yet full of flavor.Reply
Nisha Melvani
Thank you for your comment. I'm so glad you enjoyed it. For the tofu to brown, it should be pressed well to drain the water, and cooked in a large skillet without overcrowding. I hope this helps. Have a fabulous evening.Reply
