Vegan tofu noodles with asparagus! This delicious plant based dinner is flavorful, comforting and easy to make in just 15 minutes. You will love it for a quick weeknight meal!
Heat the olive oil in a large frying pan. Add the onion and carrot, cooking for 4-5 minutes, until they soften.
Add crumbled tofu, plant based milk, vegetable stock, noodles, and apple cider vinegar. Simmer over a medium heat for around 5 minutes, until the noodles are almost cooked through.
Add the asparagus and spinach, and cook for 5 minutes more, until the spinach wilts and the asparagus softens. Season to taste with salt before serving.
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Notes
These tofu noodles are best eaten straight away, but you can keep them in the fridge in an airtight container for 2-3 days.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!