Creamy Vegan Tofu Noodles

Creamy Vegan Tofu Noodles

There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
  2. Step 2

    As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
  3. Step 3

    Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
  4. Step 4

    Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
  5. Step 5

    To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.