Uploaded August 2025 | Updated September 2026, 2 weeks ago
High Protein Tofu Noodle Bowl👇🏼😍 Over the past 10 years eating plant-based, my favourite bowls are variations of this tofu bowl because they are packed with protein (Over 35g protein here), it’s colourful, nutritious and ready in under 30 minutes. You need to give it a try, and it’s also great for meal prepping too!
I like to make a little extra of the sauce to pour on top after (or scoop up some sauce as it’s cooking), or I love to add some kimchi with extra liquid from the jar.
Save this video for later and follow @tessbegg for more recipes🌿
Serves 2
Ingredients:
2 servings of noodles (I use spelt or wheat noodles as they’re richer in protein and fibre)
1 carrot, sliced thinly
1 cucumber, sliced thinly
1 avocado, sliced
150g frozen edamame beans, boiled
Green onions for topping
Tofu:
350g firm tofu
1 tbsp corn flour
Pinch of pepper
2 tbsp soy sauce
1 tbsp mirin or rice vinegar
1.5 - 2 tbsp maple syrup
1 tbsp sesame seeds
1 tsp corn flour
1/2 tbsp water
Dice tofu into cubes. Add to a bowl with cornflour and pepper. Toss to coat the tofu.
Place the noodles on to cook according to the package instructions.
Heat a frypan over high heat and add some oil. Cooking the tofu until golden all over.
Whilst the tofu is cooking, mix the soy sauce, mirin, maple syrup, sesame seeds, 1 tsp corn flour and water in a bowl and set aside.
Pour in the sauce and toss to coat as it bubbles, then turn heat to low and cook for a few more minutes.
Serve in a bowl the noodles, tofu, edamame, avocado, carrot, cucumber, sesame and spring onions.
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #tofu #healthyrecipes nourish bowl
High Protein Tofu Noodle Bowl👇🏼😍 Over the past 10 years eating plant-based, my favourite bowls are variations of this tofu bowl because they are packed with protein (Over 35g protein here), it’s colourful, nutritious and ready in under 30 minutes. You need to give it a try, and it’s also great for meal prepping too!
I like to make a little extra of the sauce to pour on top after (or scoop up some sauce as it’s cooking), or I love to add some kimchi with extra liquid from the jar.
Save this video for later and follow @tessbegg for more recipes🌿
Serves 2
Ingredients:
2 servings of noodles (I use spelt or wheat noodles as they’re richer in protein and fibre)
1 carrot, sliced thinly
1 cucumber, sliced thinly
1 avocado, sliced
150g frozen edamame beans, boiled
Green onions for topping
Tofu:
350g firm tofu
1 tbsp corn flour
Pinch of pepper
2 tbsp soy sauce
1 tbsp mirin or rice vinegar
1.5 - 2 tbsp maple syrup
1 tbsp sesame seeds
1 tsp corn flour
1/2 tbsp water
Dice tofu into cubes. Add to a bowl with cornflour and pepper. Toss to coat the tofu.
Place the noodles on to cook according to the package instructions.
Heat a frypan over high heat and add some oil. Cooking the tofu until golden all over.
Whilst the tofu is cooking, mix the soy sauce, mirin, maple syrup, sesame seeds, 1 tsp corn flour and water in a bowl and set aside.
Pour in the sauce and toss to coat as it bubbles, then turn heat to low and cook for a few more minutes.
Serve in a bowl the noodles, tofu, edamame, avocado, carrot, cucumber, sesame and spring onions.
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #tofu #healthyrecipes nourish bowl
