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These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce!

These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce | ThisSavoryVegan.com #thissavoryvegan #simplenoodles #veganmealprep

I made these Simple Kale & Tofu Noodles on a whim one night when I was trying to make dinner and use up what I had in the fridge. I immediately knew that it needed to be its own recipe – because my boyfriend and I couldn’t get enough. It has the perfect balance of veggies, noodles & crispy tofu. It is perfect for a weeknight dinner or meal prep!

Step One: Prep the Sauce & Tofu

One of the best parts of this recipe is the crispy tofu. And to achieve that as quickly as possible, you want to drain & press the tofu. The more liquid you get out beforehand, the quicker it will crisp up in the pan.

For the sauce, you will need:

  • low sodium soy sauce
  • hoisin sauce
  • maple syrup
  • sweet chili sauce

Add all of the sauce ingredients to a bowl and mix to combine.

These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce | ThisSavoryVegan.com #thissavoryvegan #simplenoodles #veganmealprep

Step Two: Make the Noodles & Tofu

For this recipe I used vermicelli rice noodles. They are my favorite for quick noodle dishes like this. They cook fast and they absorb the flavors of the recipe super easily.

Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse with cold water.

These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce | ThisSavoryVegan.com #thissavoryvegan #simplenoodles #veganmealprep

Heat some sesame oil in a skillet over medium heat. Add the pressed tofu and crumble it with a wooden spoon. Allow to sit for 3 minutes, undisturbed. Add the onions, garlic & ginger and mix. Allow to sit for another 3 minutes, undisturbed. The tofu should be browning and the veggies should start to be tender. Pour in the sauce and cook for another 3-5 minutes, or until the tofu starts to caramelize.

TIP: The reason you want to leave the tofu undisturbed in the pan is so that it can crisp up quickly.

Step Three: Assemble & Serve

Add the cooled noodles, chopped kale & some broth to the pan. Toss until the kale is wilted and the noodles are warmed through.

These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce | ThisSavoryVegan.com #thissavoryvegan #simplenoodles #veganmealprep

Dish the noodles up and top with green onions, sesame seeds and some chili onion crunch (if you want some spice).

If you are making this for meal prep, dish the noodles into separate containers and allow them to cool completely before placing in the fridge.

These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce | ThisSavoryVegan.com #thissavoryvegan #simplenoodles #veganmealprep
These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce | ThisSavoryVegan.com #thissavoryvegan #simplenoodles #veganmealprep

Simple Kale & Tofu Noodles

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce!
5 from 4 ratings

Ingredients

FOR THE SAUCE

FOR THE NOODLES

  • 8 ounces vermicelli rice noodles
  • 2 tablespoons sesame oil
  • 1 14-ounce block firm tofu drained & pressed
  • 1 small yellow onion sliced
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1/2 cup broth I used vegan chicken broth
  • 1 head kale stems removed and chopped
  • green onions, sesame seeds, chili onion crunch for serving

Equipment

Instructions
 

  • Drain and press the tofu.
  • Combine the sauce ingredients in a bowl and mix to combine. Set aside.
  • Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse with cold water.
  • Heat the oil in a skillet over medium heat. Add the tofu and crumble with a wooden spoon. Allow to sit for 3 minutes, undisturbed. Add the onions, garlic & ginger and mix. Allow to sit for another 3 minutes, undisturbed. The tofu should be browning and the veggies should start to be tender. Pour in the sauce and cook for another 3-5 minutes, or until the tofu starts to caramelize.
  • Add the noodles, kale & broth to the pan and toss until the kale is wilted and the noodles are warmed through.
  • Add the noodles to bowls and serve with the optional toppings.

Video

Calories: 415kcal, Carbohydrates: 62g, Protein: 14g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Cholesterol: 0.1mg, Sodium: 530mg, Potassium: 239mg, Fiber: 4g, Sugar: 8g, Iron: 2mg
Cuisine: asian
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Simple Kale & Tofu Noodles are an easy vegan weeknight dinner idea! Crispy tofu, wilted kale and rice noodles in a soy-based sauce | ThisSavoryVegan.com #thissavoryvegan #simplenoodles #veganmealprep