High-Protein Tofu Noodles
Wendy Luong / plant-based cooking from scratch 🌱 cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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Chewy, udon-style noodles made with firm tofu, all-purpose flour, and salt—without eggs. Blended tofu provides moisture, protein, fat, and starch, creating a soft, pliable dough and satisfying bite.
- Time
- 77 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 3 g
Weights are estimates. Together, the ingredients weigh about 380 g before cooking, which is about 190 g per serving.
Steps
Place the firm tofu in a food processor and blend until completely smooth and paste-like, with no visible chunks remaining.
Add the ½ teaspoon salt to the smooth tofu and pulse briefly to combine.
With the food processor running or pulsing, gradually add 180 g of the flour. Continue mixing until a dough begins to form.
Check the dough's texture. If it is sticky or overly wet, add more flour a little at a time, up to approximately 220 g total. The finished dough should be soft and pliable but should not stick to your hands or the work surface.
Transfer the dough to a lightly floured work surface. Knead it for 5–7 minutes, until smooth and elastic.
Cover the kneaded dough and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes the dough easier to roll.
Bring a large pot of generously salted water to a full boil while the dough rests or after rolling it.
Roll the rested dough out on a lightly floured surface to approximately ½ cm (0.2 inch) thick.
Dust the rolled dough with flour to prevent sticking, then slice it into thick, udon-style strips. Separate the strips gently and dust with more flour if needed.
Add the noodles to the boiling salted water. Boil for 5–7 minutes, or until cooked through and pleasantly chewy.
Drain the noodles thoroughly and serve immediately with your preferred sauce, broth, or toppings.
Notes
The flour quantity is variable because tofu moisture differs by brand and package. The post reports approximately 183 kcal, 9.8 g protein, 27 g carbohydrates, 3.1 g fat, and 2.2 g fiber per 100 g cooked noodles. The dough can also be adapted into other pasta shapes or dumpling wrappers.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 404
- Protein
- 18 g
- Carbs
- 71 g
- Fat
- 6 g
- Fiber
- 3 g
Where the calories come from
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