Children of all ages, including toddlers, are known to devour this meal. Not only do they enjoy it, but it is packed with protein—tofu, peanut butter and peas. Next time someone asks you if you feed your kids enough protein, just mention this recipe!
1 package of soba noodles
1 package of extra firm tofu
1 cup of frozen peas
1 cup of water
⅔ cup of creamy peanut butter
1 tablespoon of soy sauce (low sodium)
2 tablespoons of Bragg liquid aminos
Oil for cooking tofu
Small saucepan (for peanut butter sauce)
Medium saucepan (for cooking noodles and peas)
Cast iron pan (for cooking tofu)
Drain tofu (if you have the patience to press your tofu for several minutes, go for it, but it is not required for this recipe) and cut into cubes. Place the tofu cubes in a cast iron pan with some oil and cook on medium-high heat.
In small saucepan, place 1 cup of water, 1 tablespoon of soy sauce and 1 tablespoon of Bragg liquid aminos. Place over medium heat.
After starting the peanut butter sauce, in medium saucepan, start cooking soba noodles according to package.
Once you get the water started for the soba noodles, add the 2/3 cup of peanut butter to the water, soy sauce and liquid aminos. Whisk frequently as you bring to a low-boil. Once boiling, reduce to simmer and whisk occasionally. After a few minutes of simmering, you can remove the peanut butter sauce from the stove.
In between whisking the peanut butter sauce, add the noodles to the boiling water in the medium saucepan.
Once the sauce and noodles are going, don’t forget to check on your tofu. Cook tofu until slightly browned.
To reduce the number of pans used, add the frozen peas to the soba noodles when the noodles are about 4 minutes from being done.
Once the soba noodles and peas are ready, drain the water out using a colander. Then place the noodles and peas back in the medium saucepan.
Add the peanut butter sauce to the noodles and peas. Toss together using tongs. Top with your tofu.
For those who like some extra flavor, sprinkle your protein-packed peanut butter noodles with some scallions that have been cut into small pieces.
Ashlee is a mom to three vegan cuties, lawyer, and animal advocate. She has been vegan since 2010. She and her husband are in the process of starting a microsanctuary for farm animals in Orange County, NY. You can send her your questions via email.