Go Back
–+ servings
Vegan Satay Tofu Noodle

Satay Tofu Noodle Meal Prep

This satay inspired noodle salad is perfect for vegan meal prep. It's healthy, packed with over 30g of protein per serving, and tastes AMAZING! Prep ahead and enjoy this delicious meal all week long.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Lunch, Main, Main Course, Salad
Cuisine American, Asian, Fusion, Thai, Vegan
Servings 4 meals

Ingredients
  

Crispy Tofu

Veggies & Noodles

  • 1 nest rice noodles
  • ¼ head red cabbage, grated
  • 1 large carrot, grated
  • 1 handful cherry tomatoes, cut in half
  • ½ cup cooked edamame beans

Sauce

  • 3 heaping tbsp all natural peanut butter
  • 3 tbsp agave
  • 2 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 lime juiced
  • 2 tbsp sriracha (optional, adjust to your heat preference)
  • water to loosen

Toppings

  • 3 tbsp crushed, salted peanuts
  • 1 tbsp sesame seeds
  • chopped cilantro (optional)

Instructions
 

  • First, prepare the crispy tofu. Cut tofu into cubes and toss in the cornstarch, olive oil and soy sauce. Air fry at 390 for 12 minutes flipping halfway or bake at 400 degrees for 30 minutes flipping halfway.
  • Cook your rice noodles and edamame beans according to the package instructions.
  • While the tofu is baking, and the noodles are boiling, prepare the satay sauce. Add peanut butter, lime juice, soy sauce, rice vinegar, agave, and sriracha into a mason jar. Shake until ingredients are well combined then add 1-2 tbsp of water at a time to loosen the sauce. You want it to be creamy, but to still run off the spoon.
  • Keep the crushed peanuts, sesame seeds and cilantro in separate containers, and top each meal right before serving.
  • Finally, assemble your meals by dividing all ingredients into 4 separate containers. Top with the peanut satay sauce, place lids on your containers and store in the fridge. Enjoy!

Video

Notes

This recipe makes 4 high-protein vegan meals. This tofu noodle salad is perfect for lunch, dinner or a post-workout vegan meal. The amount of tofu, veggies, and noodles can be slightly adjusted to suit your personal preference. 
Tofu:
This recipe is packed with fiber, plant diversity and over 30 grams of protein per serving! If you want less tofu, just use 1 brick instead of 2. 
Agave: 
Agave can be substituted with your favourite sweetener. Maple syrup or honey (if you eat it) can be used instead. 
Noodles:
I used long flat rice noodles for mine as I believe they pair best with this dish. After cooking your rice noodles, rinse them in cold water to prevent sticking. You can substitute the rice noodles for vermicelli noodles, glass noodles, whole grain noodles, or even rice! 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 300g | Calories: 450kcal | Carbohydrates: 45g | Protein: 30g | Fat: 17.5g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 7.5g | Vitamin A: 150IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 3mg
Tried this recipe?Let us know how it was!