Vegan Soba Noodles

Chewy veggie lover soba noodles get thrown in a rich, flavorful almond spread and lime sauce to make these rich and heavenly dish that can be made with tofu or tempeh.

You folks.

These Vegan Almond Butter Soba Noodles… I can’t even!

We love anything having to do with noodles as well as pasta in our family. Regardless of whether it’s my Easy Vegan Miso Noodles or my One-Pot Creamy Marinara Pasta, we’re generally down for an ameliorating bowl of carb-y goodness!

On the off chance that you love noodles however much we do, you unquestionably need to evaluate these soba noodles covered in a rich almond spread sauce.

Pair them for certain simmered veggies and a protein source and you have a heavenly, even dinner!

Are Soba Noodles Vegan?

One of the main inquiries individuals pose about this formula is whether soba noodles are veggie lover.

Also, indeed, when in doubt, certain Japanese noodles like udon noodles and soba noodles are generally vegetarian, despite the fact that the soup or sauce that may accompany bundled noodles isn’t (you’ll need to check the name).

All things considered, it’s consistently worth checking the name in the event that you need to be extra certain.

About This Soba Noodle Recipe

This Vegan Almond Butter Soba Noodles formula has been on my rundown to make for a very long time and it was so fulfilling to at last rejuvenate it in the kitchen!

I don’t have a clue where I got the plan to utilize almond spread for a flavorful sauce, yet I essentially changed our #1 Low Fat Peanut Sauce and utilized almond margarine rather than the nut flour and lime squeeze rather than the rice vinegar.

The eventual outcome is the most extravagant, most stunning flavorful sauce that I need to pour on everything without exception.

I combined this almond spread sauce with exactly brief buckwheat soba noodles (which are sans gluten), sautéed tempeh and veggies and finished everything off with green onion. You could undoubtedly match this sauce with rice and tofu or use it as a plunging sauce for Homemade Spring Rolls!

Elements for Vegan Almond Butter Soba Noodles

I ordinarily consider this formula having four distinct parts: noodles, veggies, a protein source and almond margarine sauce.

You truly can get imaginative and utilize whatever noodles, veggies and protein you have available. Coat everything in this simple, rich almond spread sauce and you’re good to go!

Underneath I’ll impart to you the fixings you’ll require for this formula.

Noodles (soba, entire wheat, white, rice, and so on)

Veggies (broiled, steamed, frozen, extras, and so on)

Protein source (tempeh bacon, simple marinated tofu, beans, and so on)

Almond Butter Sauce

Fixings You’ll Need for Vegan Almond Butter Sauce:

To make the almond spread sauce, you need simply a modest bunch of fixings. New is in every case best as I would see it, yet a portion of the fixings can be fill in for wash room staples in case you’re when there’s no other option.

Almond spread

Lime squeeze (or rice vinegar if when there’s no other option!)

Soy sauce

Maple syrup

Minced garlic (or garlic powder)

Ground new ginger (or ground ginger)

Discretionary: red pepper drops or Sriracha for kick

I’d love to know whether you check this formula out and your opinion. Leave your remarks down beneath or snap a picture. Offer the eventual outcome with me on Instagram @theconscientiouseater.

Make certain to impart this formula to any other person you think would appreciate it!

Remember to rate the formula in the formula card underneath!!!

Veggie lover Almond Butter Soba Noodles


4 servings

Planning Time:

10 minutes

Cook Time:

20 minutes

Absolute Time:

30 minutes

Chewy soba noodles get thrown in a rich, flavorful almond spread and lime sauce to make these rich and delectable Vegan Almond Butter Soba Noodles with Tofu.



1 square additional firm tofu or tempeh

spot of salt and pepper

8 ounces (or more) soba noodles*

1 cup frozen sautéed food vegetables**

discretionary toppings: cut green onion, sesame seeds, red pepper drops


1/2 cup almond margarine

2 tablespoons diminished sodium tamari or soy sauce

2 tablespoons lime juice

1 tablespoon maple syrup

1 teaspoon newly ground ginger

2 cloves garlic, squeezed

2-6 tablespoons water

discretionary: 1/4 teaspoon red pepper pieces


Heat a pot of water to the point of boiling. This will be utilized to cook the noodles later

Warmth a huge, non-stick frypan over medium warmth and coat the base with cooking splash or oil.

In the case of utilizing tofu, channel the square of tofu and press out however much overabundance fluid as could reasonably be expected. Cut the square into 1/4-inch meager strips and afterward cut the strips into reduced down pieces. Spot the cut tofu in a solitary layer on the hot frypan, sprinkle with salt and pepper, and cook on one side until brilliant earthy colored. Flip the tofu over, sprinkle the second side with more salt and pepper and keep on cooking until the subsequent side is brilliant earthy colored. Watch the tofu cautiously to ignite sure it doesn’t.

While the tofu is carmelizing, blend the entirety of the almond margarine sauce fixings (with the exception of the water) together until smooth. Include two tablespoons of water and blend well. Include more water in the event that you want a runnier consistency. The sauce will thicken the more it sits.

When the tofu has sautéed on the two sides, eliminate it to a plate and put in a safe spot.

Shower a similar frypan with really cooking splash or coat the base with somewhat more oil and include your frozen or extra vegetables. Mix the vegetables every so often and permit them to cook through.

While the vegetables are cooking, and the soba noodles to the pot of bubbling water and cook as per the bundle bearings. When cooked through, channel the water and flush the noodles with cold water.

To serve, place a few noodles, sautéed tofu and vegetables into a bowl and top with the almond margarine sauce, green onion, sesame seeds and red pepper chips for kick.

Appreciate right away!


*I discover pasta serving sizes for the most part aren’t sufficient for us, so cook more noodles if essential!

**I frequently utilized extra simmered or sauteed vegetables for this dish, however frozen is a fast and simple choice. Utilize whatever cooked vegetables you have close by!

Sustenance Information

Yield 4

Serving Size 1 serving

Sum Per Serving

Calories 409Total Fat 26gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 21gCholesterol 0mgSodium 772mgCarbohydrates 28gFiber 6gSugar 7gProtein 23g

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