Maple-Glazed Tofu Bowls with Crispy Veggie Noodles
Crispy baked tofu and zucchini noodles coated in a sweet-savory maple-tahini sauce, perfect for a vegan weeknight dinner. This asian-inspired vegan (vegan, gluten-free) ready in about 40 minutes pairs firm tofu, medium, spiralized zucchini, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz firm tofu
- 2 medium, spiralized zucchini
- 2 tbsp maple syrup
- 3 tbsp tahini
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp avocado oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut 14 oz firm tofu into 1/2-inch cubes, toss with 1 tbsp avocado oil, and spread on a parchment-lined baking sheet. Bake for 20 minutes until golden and crispy, flipping halfway through.
- Step 2: Whisk together 2 tbsp maple syrup, 3 tbsp tahini, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sesame oil in a small bowl until smooth and glossy.
- Step 3: Toss 2 spiralized zucchinis with 1/2 tsp salt and 1/4 tsp black pepper in a large bowl. Heat 1/2 tbsp avocado oil in a non-stick skillet over medium-high heat until shimmering, then add zucchini noodles and cook for 3-4 minutes until tender-crisp and slightly charred.
- Step 4: Divide zucchini noodles between bowls, top with crispy tofu, and drizzle generously with maple-tahini sauce. Sprinkle with 1 tbsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Tofu Bowls with Crispy Veggie Noodles take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Glazed Tofu Bowls with Crispy Veggie Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Maple-Glazed Tofu Bowls with Crispy Veggie Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Glazed Tofu Bowls with Crispy Veggie Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Maple-Glazed Tofu Bowls with Crispy Veggie Noodles vegan?
Yes — this recipe is tagged vegan, gluten-free, low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
