Mains

May 17, 2021

Garlic Jalapeno Noodles with Crispy Tofu

Garlic Jalapeno Noodles with Crispy Tofu has a punch of protein and a kick of spice! This vegan dish is customizable with your favorite veg.

Garlic Jalapeno Noodles with Crispy Tofu

Sometimes when I see a recipe online I think "Ooh, that looks good, but I'd rather replace x ingredient with y ingredient." If you do this too, you're on your way to becoming a natural chef. Thinking about ways you can change a recipe and then experimenting is exactly how chefs iterate on their dishes.

Plus, if you're not a fan of a particular ingredient, knowing how to sub in your favorite foods is a handy skill to have. Luckily, this dish is a great one for you experiment with. You can simply keep the basic recipe the same, but switch in vegetables of your choice.

These noodles use a mix of jalapenos, garlic, and shallots for the base flavor. Then you add red cabbage and green bell pepper as extra veg. Not a fan of red cabbage? Try zucchini. Or broccoli. Or another veggie you love. Measure out a cup (chopped) of whatever vegetable you'd like and add it to the dish. Done!

These noodles get spice from the jalapeno, garlic, shallot mixture. You'll make a quick sauce with some sweetness and acid. Then add veg for nutrients and fiber, and tofu for texture and protein! So good.

Garlic Jalapeno Noodles with Crispy Tofu

Recipe Features

  • Dietary needs — this Garlic Jalapeno Noodle dish is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It’s also very high in protein and fiber.
  • Hearty, healthy dinner – with nutritious veggies and protein from the tofu this dish is filled with good stuff. Choose a bean-based pasta for added protein and fiber.
  • Spicy, sweet, umami, acidic – this dish has allll the flavors.

Garlic Jalapeno Noodles with Crispy Tofu

Ingredients

  • Tofu: For the crispiest tofu you'll want to press the block of tofu to drain the moisture. If you don't have a tofu press, no worries! Just place something heavy on the tofu and allow it to drain for a while.
  • Rice Noodles: Or any pasta of your choice. I like using bean-based pastas for extra protein!
  • Garlic Jalapeno Mixture: Jalapeno peppers, garlic, and shallots. This mixture creates a spicy chutney of sorts that gives this dish its flavor.
  • Sweet Umami Sauce: vegetable broth, date syrup, lemon or lime juice, & spirulina. This sauce creates a nice sweet, acidic, umami flavor that complements the spice of the jalapeno mixture.
  • Veggies: I used red cabbage and green bell pepper. If you like other veggies feel free to sub them in.
  • Salt & Pepper: to taste.

Garlic Jalapeno Noodles with Crispy Tofu

How to make Garlic Jalapeno Noodles with Crispy Tofu

Step 1. Wrap the tofu in a paper towel and place under a heavy object (or use a tofu press) for 20 minutes.

Step 2. Cook the pasta according to the package directions. Reserve 1/2 cup of pasta water to keep the pasta soft.

Step 3. In a small bowl, mix the jalapenos, garlic, and shallots. Set aside.

Step 4. In another bowl, combine the vegetable broth, date syrup, lemon juice, and spirulina. Set aside.

Step 5. Slice the tofu into 1" cubes. Using 3 tablespoons of the vegetable broth mixture, cook the tofu in a non-stick pan on medium-high heat until browned and crispy. Remove from the pan and set aside. Place in the oven at 200° F to keep warm, if desired.

Step 6. Add the cabbage and pepper to the pan. Use another 3 tablespoons of vegetable broth to cook the vegetables, until just tender. Set aside.

Step 7. Add the jalapeno mixture to the pan. Cook 1-2 minutes.

Step 8. Add the cooked pasta, cabbage and pepper, jalapeno mixture, and remaining vegetable broth mixture to the pan. Stir and cook 3-5 minutes.

Step 9. Plate and top with the tofu. Enjoy!

Recipe Prayer

Thank you God for this noodle dish, we are grateful for the wide range of flavors that we get to experience. Amen.

Related Recipes

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Tried this recipe?

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Garlic Jalapeno Noodles with Crispy Tofu

Garlic Jalapeno Noodles with Crispy Tofu has a punch of protein and a kick of spice! This vegan dish is customizable with your favorite veg.

Author:

Elizabeth

Serves:

4

Prep:

30

min

cook:

15

min

total:

45

min

Ingredients

  • 14 Ounce Block Tofu
  • 12 Ounces Rice Noodles, or pasta of choice
  • 6-8 Jalapeno Peppers, minced
  • 6 Cloves Garlic, minced
  • 4 Shallots, minced
  • 1/2 Cup Vegetable Broth
  • 1/4 Cup Date Syrup
  • 3 Tablespoons Lemon or Lime Juice
  • 1 Teaspoon Spirulina (optional)
  • 1 Cup Shredded Red Cabbage
  • 1 Green Bell Pepper, sliced
  • Salt & Pepper, to taste

Instructions

  1. Wrap the tofu in a paper towel and place under a heavy object (or use a tofu press) for 20 minutes.
  2. Cook the pasta according to the package directions. Reserve 1/2 cup of pasta water to keep the pasta soft.
  3. In a small bowl, mix the jalapenos, garlic, and shallots. Set aside.
  4. In another bowl, combine the vegetable broth, date syrup, lemon juice, and spirulina. Set aside.
  5. Slice the tofu into 1" cubes. Using 3 tablespoons of the vegetable broth mixture, cook the tofu in a non-stick pan on medium-high heat until browned and crispy. Remove from the pan and set aside. Place in the oven at 200° F to keep warm, if desired.
  6. Add the cabbage and pepper to the pan. Use another 3 tablespoons of vegetable broth to cook the vegetables, until just tender. Set aside.
  7. Add the jalapeno mixture to the pan. Cook 1-2 minutes.
  8. Add the cooked pasta, cabbage and pepper, jalapeno mixture, and remaining vegetable broth mixture to the pan. Stir and cook 3-5 minutes.
  9. Plate and top with the tofu. Enjoy!

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June 21, 2022
Linda Casados
It's close to my bedtime, but I've been thinking about making this recipe all day, so I made it just now. After all, it only takes 15 minutes! I used what I had, so I made a few minor substitutions...white beans for cannellini, purple basil from my garden, red onion for more color, and date syrup for maple. I took a bite before putting it in the fridge for tomorrow, and oh my! It's delightfully flavorful, light, and fresh-tasting. Thanks for sharing your recipe!
Hi Linda - I'm so glad you liked the recipe - and your substitutions sound great (wish I was growing purple basil in my garden!) Thanks so much for sharing!
June 18, 2022
Carol
Hi, is this ice cream soft to scoop out? I always find my ice creams are hard.
Hi Carol - yes, this ice cream is soft if you let it thaw a few minutes after you take it out from the freezer. It can become pretty solid if it's in a deep freezer, but still thaws quickly on the counter. Hope this helps!
June 18, 2022
Sonia Hope St Claire
thank you for the recipe.
June 13, 2022
Alexandra
I made this pie for my friend who recently discovered she has severe allergies to egg whites, gluten, and dairy. Her favorite pie is sweet potato pie :) She loved it and so did I!
Hi Alexandra - so great to hear from you!! I'm so happy you tried this pie and I'm glad you enjoyed it! It is seriously one of my favorite recipes :) -- Elizabeth
June 7, 2022
Harriett Whited
Love it!!! Wonderful!
Thanks for your feedback! Glad you love this recipe :)
June 7, 2022
Katherine
Hi Elizabeth! I found you by searching for plant based Catholics! There are very few of us! Thank you for your site and sharing recipes!! I look forward to trying these muffins! Can sugar be reduced safely in most of your recipes? -JMJ-
Hi Katherine, Thanks so much for reaching out! Glad to meet another plant-based Catholic - agree, there are so few of us. As for sugar, I never use white granulated sugar in any of my recipes. Most use maple syrup or date sugar/date syrup. I'm not sure if this is what you mean, or if you're asking about reducing the amount of date sugar that the recipe calls for. If that's the case, it really depends on the recipe. A lot of the baking recipes have specific ratios of flour to sugar and wet to dry, so it may not go well if you change the amount of sugar. I hope this helps, but if I didn't answer your question, please let me know. Also happy to advise on a particular recipe if you're looking to change it. Let me know how I can help :) Elizabeth
June 2, 2022
Sharon
Love this vegan lentil/mushroom stew! For some odd reason, I had never thought to put mushrooms into my lentil stew. Thank you for a wonderful addition to my recipe box!
Hi Sharon - I'm so glad you are enjoying this recipe (mushrooms are so good!!). Thank you for taking the time to share :) Elizabeth
May 23, 2022
Geraldine
Hello, I found you on FB and really enjoy your Catholic Plant Based GF information & recipes. About the Chickpea beet burgers: if the beans are dried and not cooked, do you think it is enough cooking for the beans? If beans are not cooked completely I have read they are toxic with phytic acid & also cause digestive problems. I am just wondering and will leave it to you to decide/research. To be safe I am toasting canned garbanzos and trying that way out. God Bless
Hi Geraldine, Thanks so much for reaching out. In the beet burgers, the beans do get cooked when the burgers are cooked. You soak them first and then incorporate the beans into the burger patty, then cook the patty. I find that this is the best way to achieve the proper burger texture - if you use pre-cooked beans or canned beans the burgers are mushy and don't get crisp. Your solution of toasting the beans sounds like a great idea to completely ensure the beans are cooked fully - I hope that it worked for you and your burgers turned out well! -- Elizabeth
May 18, 2022
viki avgen (i am israel)
hi,thank you for the recepie of the banana.Iam diebetik and i would love any recepies without sugar. thank you
Hi Viki - thanks so much for your kind words! Several of my other dessert recipes are only sweetened with fruit - you can find them on my Desserts page. If you have any specific requests, please let me know! -- Elizabeth
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography