Meatless Friday: Vegan Teriyaki Noodle Bowl

Elizabeth Varga shares a vegan recipe for a quick, easy, and flavorful weeknight meal (or lunch). Download our printable recipe card.

This noodle bowl is ready in less than 30 minutes and is perfect for weeknight dinners! This recipe is totally vegan, and can easily be made gluten-free, oil-free, and refined sugar-free. It's also customizable: Try a different protein or add your favorite veggies. It's great for using whatever is left in your fridge!

Vegan Teriyaki Noodle Bowl

Makes 4 servings

Ingredients:

2 Packages Ramen Noodles (or soba noodles if you need gluten-free)
2 Teaspoons Extra Virgin Olive Oil optional
1 16 Ounce Block Super Firm Tofu or extra firm, optional
¾ Cup Teriyaki Sauce divided; store bought or homemade
1 Large Head Broccoli or 2 cups frozen
1 Large Carrot sliced
8 Ounces Cremini Mushrooms optional
1 Bunch Scallions sliced
Sesame Seeds

Directions:

• Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions.
• Meanwhile, heat a large skillet over medium high heat and add the oil if using. Add the tofu and cook, stirring occasionally, for 4-6 minutes, until starting to brown.
• Add ¼ cup of the teriyaki sauce to the tofu and cook, stirring occasionally, for another 2-4 minutes, until well coated and browning more.
• Add the broccoli, carrots, mushrooms, and scallions, and another ¼ cup of teriyaki sauce. Stir well and cook 2-4 minutes more.
• Add the cooked noodles to the pan and remaining ¼ cup of teriyaki sauce. Stir well, and remove promptly from the heat. Serve with a garnish of fresh scallions and sesame seeds.

For nutrition information and ingredient substitutions, visit AtElizabethsTable.com.