Vegan Baked Peanut Butter Noodles Casserole
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Vegan Richa · by Vegan Richa★ 5.0 (41)

Vegan Baked Peanut Butter Noodles Casserole

NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 33%
CARBS 37G40% OF CAL
4G FIBER7G SUGAR26G OTHER
FAT 19G46% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rice noodles baked with tofu, vegetables, and a creamy peanut-based sauce spiked with lime and chili. An easy, weeknight-friendly casserole balancing sweet, spicy, and savory.

mainthaicasserolepastatofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons oil
  • 7 ounces firm or extra firm tofu , (pressed at least for 15 minutes and then cubed or cut into whatever shapes you like)
  • 2 tablespoons green onion (the white part, keep the green parts for garnish)
  • 2 cloves minced garlic
  • 2 teaspoons minced ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced bell pepper (red, green or both combined)
  • 4 tablespoons smooth peanut butter (, 1 tablespoon more for drizzling )
  • 1 tablespoon soy sauce (, tamari for Glutenfree )
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup or sugar
  • 2 tablespoon sambal oelek or asian chili sauce of choice
  • 1 teaspoon sesame oil
  • 4 ounces rice noodles
  • 2 cups of water
  • 1/2 cup thinly sliced green cabbage
  • peanuts, green onion for garnish
  • optional peanut butter for garnish
PREP
15M
SODIUM
636MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.