Quick Noodles with Kale & Tofu

If you’re anything like me, you spend many a night standing in front of the cabinets or fridge trying to figure out what the heck to make for dinner.  After a long day, the last thing I want to do is cook, but you can only have cereal for dinner so many nights before it gets really old.

Ryan and I have a few go-to meals for nights like these, and Quick Noodles with Kale & Tofu is one of our favorites.  It’s easy to sub whatever ingredients you happen to have on hand, it comes together in no time, and it’s really nourishing.  Most importantly though, it tastes fantastic!

Feel free to make this your own by substituting your favorite greens, adding other veggies, changing up the sauce or even the protein that you use.  If you’re not a fan of pre-baked tofu, you can of course marinate your own, or use tempeh or seitan in its place.  And feel free to use whatever noodles you like best.  I’ve also used ramen and soba, but I find that I like somen the best in this dish.

For this version, I use a sauce that’s just slightly adapted from “The Vegan Table” by Colleen Patrick-Goudreau (a really great cookbook that I highly recommend.)  I’ve adjusted the amounts of each ingredient to my taste, and feel free to do the same once you make this.

Quick Noodles with Kale & Tofu

1 bunch kale
1 package somen noodles
about 1 tablespoon canola oil
1 package pre-baked seasoned tofu
1/4 cup creamy all-natural peanut butter
2 – 4 tablespoons organic sugar
1/3 – 1/2 cup lime juice
1/4 soy sauce
pinch red pepper flakes

Fill a large pot with water, and place it over high heat to boil.

While the water is boiling, trim the kale, cut or tear it into bite-sized pieces, and give it a good wash.  Set aside.

Prepare the sauce by combining the peanut butter, sugar, lime juice, soy sauce and red pepper flakes in a medium-sized bowl.  Adjust seasonings to taste, and set aside.

Heat canola oil in a skillet over medium to medium-high heat.  Dice up the tofu, and toss it into the pan.  Saute it until the pieces are golden and crispy.  Set aside.

By now your water should be boiling.  Add the kale and boil it for about 4 to 5 minutes.  Add the somen noodles and boil for 2 minutes more, or until they’re cooked through.  Drain the kale and noodles in a strainer, and return them to the pot.  Add your sauce, and toss to coat the kale and noodles.  Add the tofu, and gently toss to distribute it.  Serve immediately, and refrigerate any left-overs.

Notes: Use whatever tofu flavor you like best – I used teriyaki for this.  You could also use crunchy peanut butter for a bit more texture.  This will work with any kind of noodles.  You can even use angel hair or spaghetti – just make sure to adjust the boiling time in accordance with the kale.  I give a range for the amount of sugar to use, and I’ve made this using both more and less.  It’s up to you how much to add, and I think it tastes great either way.  I used Shoyu for this, which I find to be stronger than soy sauce.  If you use a low-sodium soy sauce you may need to add a bit more.

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33 Responses to “Quick Noodles with Kale & Tofu”

  1. I just ate my own dinner, and seeing this I want to eat again! Great video, and I can’t wait to try the recipe! <3 easy tasty dinner.

  2. Kim,
    Great video! The recipe looks quick, easy, and delicious. I will have to try this. Thanks, Margie

  3. Yum! This looks so good! I love the boiled kale idea as I usually either make kale chips or a salad with it. I’ll be making this for a dinner party tomorrow night-can’t wait to hear the reviews. That tofu is a great idea as well. I love the pre-flavored stuff, it’s so much easier to cook with as it saves time.
    Great recipe!!

  4. Thanks, Sarah! Hope you like it!

  5. Thanks, Margie!

  6. Hi, B-klynHeart – I’m all about easy and tasty dinners!

  7. I love your videos and this dinner looks AMAZING!!

  8. I love your videos! You always make everything look so easy and you have a great camera presence. :D

  9. Just made this for dinner tonight with soba (buckwheat) noodles. (Who knew they had 8 grams of protein per serving?) Yum! Already looking forward to leftovers tomorrow!

  10. So glad you liked the, Katherine! And that’s good to know about soba – I’m crazy about counting protein grams these days!

  11. Just made this…so yummy! This is going into circulation for sure. With a 3 week old and a 2 year old we need quick recipes but don’t want to sacrifice how we eat. This foots the bill for sure. Thanks!

  12. You’re more than welcome, Elyse. So glad your family liked the recipe!

  13. This was really wonderful. I’ve just started a vegetarian diet and it has been difficult for me to find EASY and tasty meals. Thanks!

  14. Can you give a newbie a little help with recipe for the sauce on this? Would love recipe posted. Thanks!

  15. Just saw this video on VegNews TV and it looked really good. Glad to have found the recipe here as well. I love the tofu you used. I think if more people tried that tofu it would have less of a stigma! Although, I think it would be difficult to replicate on my own based on a few attempts at baking tofu. I haven’t tried somen noodles yet but I do have soba noodles that I could use with it.

  16. Hi, Megan! I totally agree with you about tofu, and I’m not great at making good tofu, but the pre-baked is awesome!

  17. Thank you, thank you, thank you! Loved this last night and the leftovers for lunch today even more!

  18. I made this for supper last night – it was so good! My 17 year old son and his girlfriend inhaled the whole thing – I was lucky to have any at all. I only had plain organic tofu so i marinated it in the same sauce for the noodles with the addition of thinly sliced fresh ginger before frying. Will be making this meal again! It’s so easy and quick.

  19. Hi, caroline – your version sounds really tasty! Love that you added fresh ginger.

  20. All I had in my fridge was tofu and kale.. Found this recipe and decided to make it. So awesome!!! :)

  21. I just made this meal, and for someone who doesn’t cook very often this was simple and easy and it taste great! Thank you!

  22. Thank you so much for the time and energy to create the videos. There are a wonderful resource and beautifully done! Blessings!

  23. I made this recipe and on first bite knew it was going to be in regular circulation in my kitchen.

    I took the leftovers with me on a visit with my family to give them a taste because I was so excited about it. I full well expected to get the automatic nose scrunch when I told them the dish had tofu in it. Instead, what I saw when I turned back around was my leftovers being dished into individual storage containers for THEIR consumption. These are hardcore beef lovers we’re talking about!

    Thanks for all of the great ideas I’ve received from your website as a fairly new vegan (on the third attempt).

  24. You’re so welcome, Lisa! I’m glad it was a hit.

  25. Hi Kim,
    Just made this last night…it is UTTERLY DELICIOUS! Soooo good. Thank you very much for sharing. This will now be in regular rotation from our kitchen. I also loved your updates on it last year, but any which way, it is damn fine. Leftovers here we come. Woohoo!

  26. Hi, MeliBB! I’m so glad you like this. We probably have it about once a week. We’re addicted.


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