This Tomato Tofu Noodle Soup recipe is a hearty and comforting recipe based on the traditional Tomato Egg Noodles. It's flavorful and can be made in one pot in 20 minutes.
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Vegan Version of Tomato 'Egg' Noodles
Many Asian households has their own version of the classic Tomato Egg Stirfry. It's a classic dish with only 2 basic ingredients: tomato and eggs and served with rice or noodles.
I love this dish because it is quick, easy-to-make and has umami flavor from the blends to the vibrant tomatoes and creamy scrambled eggs. This is my plant-based adaptation of Tomato Eggs, using scrambled tofu instead of eggs. I also love to serve this in a thick and glossy noodle soup.
For a similar recipe, check out my Vietnamese Tofu with Tomato Sauce and Bun Rieu Chay (Vegan 'Crab' Noodle Soup).
For more noodle recipes, check out Sesame Noodles, Spicy Peanut Noodles or Udon Noodle Stir-Fry.
Why You'll Love This Recipe
This recipe is:
- Made in one pot
- Quick lunch or dinner option
- Only a few easy-to-access ingredients
Ingredients
To make this recipe, you'll need 9 easy-to-access ingredients:
- Firm tofu
- Tomatoes
- Ginger
- Garlic
- Scallion
- Noodles
- Soy sauce
- Salt and pepper
- Turmeric powder
Instructions
Cut the tomatoes into wedges.
Add the oil to a nonstick pan or skillet. Tear the tofu into small crumbles and add them to the pan.
Stir-fry the tofu crumbles and season with salt and turmeric powder. Remove the tofu from the pan and transfer it to a plate.
In the same pan, stir-fry the white part of the scallion, garlic, and ginger for 1 minute.
Add in the tomato wedges and water, and bring it to a boil. Let the mixture simmer until the tomatoes are softened.
Add the scrambled tofu, noodles to the pan and cook for an additional 5 minutes, or until the noodles are cooked to your desired consistency.
Stir in the soy sauce and mix well.
Garnish with the chopped green parts of the scallions.
Serve the vegan tomato noodles hot.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Tomato Tofu Noodle Soup
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This Tomato Tofu Noodle Soup recipe is a hearty and comforting recipe based on the traditional Tomato Egg Noodles. It's flavorful and can be made in one pot in 20 minutes.
Ingredients
- 3 tomatoes
- 2 tbsp oil
- 300g medium-firm tofu
- 2 cloves garlic, finely minced
- 1 tsp minced ginger
- 2 servings of noodles of choice
- 1 tsp salt
- ¼ tsp turmeric powder
- 1 tbsp soy sauce
- 500ml water
- 3 scallions (chopped, white and green parts separated)
Instructions
- Cut the tomatoes into wedges.
- Add the oil to a nonstick pan or skillet. Tear the tofu into small crumbles and add them to the pan.
- Stir-fry the tofu crumbles and season with salt and turmeric powder. Remove the tofu from the pan and transfer it to a plate.
- In the same pan, stir-fry the white part of the scallion, garlic, and ginger for 1 minute.
- Add in the tomato wedges and water, and bring it to a boil. Let the mixture simmer until the tomatoes are softened.
- Add the scrambled tofu, the noodles to the pan and cook for an additional 5 minutes, or until the noodles are cooked to your desired consistency.
- Stir in the soy sauce and mix well.
- Garnish with the chopped green parts of the scallions.
- Serve the vegan tomato noodles hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Meal
- Method: stovetop
- Cuisine: Asian
Erika PIper says
This soup really hits the spot every time. I love the use of tofu in soup.
Veggie Anh says
Thanks so much, Erika!