Oh My Veggies · by Nicole★ 4.5 (2)
Vegan Tofu Noodles With Asparagus
NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 24%
CARBS 32G50% OF CAL
4G FIBER21G OTHER6G TOTAL SUGAR
FAT 10G34% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan noodle dish with sautéed tofu, asparagus, spinach, and aromatic vegetables in a light broth. Comfort food made plant-based and ready in 15 minutes.
mainpastatofu🍳 skilletdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 large red onion (diced)
- 1 large carrot (peeled and chopped)
- 10 oz tofu (crumbled)
- 1 cup plant based milk
- 2 cups vegetable stock
- 10 oz noodles
- 2 tbsp apple cider vinegar
- 2 cups asparagus (chopped)
- 3 cups spinach
- 1/2 tsp salt (or to taste)
At a glance
PER SERVING · TIME 20M
CAL 13%·PRO 24%
CARBS 32G50% OF CAL
4G FIBER21G OTHER6G TOTAL SUGAR
FAT 10G34% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 845mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 400mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.