Sesame Peanut Sweet Potato "Noodles" with Tofu

Sweet potato “noodles” take center stage in this Asian-inspired meatless meal.

Hello friend, and happy Meatless Monday! I hope you have a few sharp knives in your kitchen, because this week will be filled with lots of veggie inspiration.  I’m joining the folks at the Meatless Monday Movement to gear up for Food day 2015 – next Monday, October 24. If you’re not familiar with it, think of Food Day as kind of like earth day for food. It’s a grassroots movement made up of individuals and organizations passionate about promoting a healthy, sustainable, and just food system.

The focus for Food Day 2015 is Toward a Greener Diet, and it’s all about raising awareness about the critical importance of eating less meat and enjoying more whole plant-based foods as a way to become healthier and to help animals and the environment.

Think one person, or one meal can’t make a difference? Look at what happens when you skip the meat in just one meal:

Food Day 2015|Craving Something Healthy
Food Day 2015|Craving Something Healthy
Food Day 2015|Craving Something Healthy
Food Day 2015|Craving Something Healthy

I know, right?! And here's the important message: Meatless Monday’s and Food Day aren't about an all or nothing approach. No need to go vegan, or even call yourself a vegetarian. It’s just about incorporating more fruits, vegetables, grains and beans into your diet – maybe just once each week. There are so many benefits for your health and the environment.

Sesame Peanut Sweet Potato Noodles with Tofu|Craving Something Healthy

Vegetable noodles, made with a spiralizer, a mandoline, or a julienne vegetable peeler are a fun and easy way to make vegetables the star of your plate, and cut back on meat. Did you catch my recipe for Lemon Parmesan  Zucchini Noodles?  I also really love this twist on sesame peanut noodles.  It's made with sweet potato "noodles" and it incorporates lots of veggie deliciousness!

Sesame Peanut Sweet Potato Noodles with Tofu|Craving Something Healthy

I topped these “noodles” with maple miso tofu, for a more substantial meal, but they also work fine without it. Leftovers are pretty terrific served cold as a side salad too.


Sesame Peanut Sweet Potato Noodles with Tofu|Craving Something Healthy

Sesame Peanut Sweet Potato “Noodles” with Tofu

a vegan noodle bowl recipe made with spiralized veggie "noodles"
5 from 1 vote
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Course: Main Course
Cuisine: Asian
Diet: Lower Carb, Heart Healthy, Vegan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 dinner servings
Calories: 477kcal


Maple Miso Tofu

  • 14 ounces firm tofu drained and pressed for 30 minutes to remove excess water
  • ¼ cup white miso
  • ¼ cup maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili sauce like Sambal Oelek

Sweet Potato Noodles

  • 1 large sweet potato peeled
  • 2 scallions
  • 2 tablespoons thai basil leaves
  • 2 tablespoons cilantro
  • 2 tablespoons peanuts

Sesame Peanut Sauce

  • ¼ cup creamy peanut butter
  • 3 tablespoons low sodium soy sauce
  • ¼ cup rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chili paste or to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¾ cup broccoli florets


To Make the Tofu

  • Preheat your oven to 350℉. Line a baking pan with parchment paper.
  • Combine the miso, maple syrup, rice vinegar, and chile sauce in a small bowl and set it aside.
  • Cut the tofu lengthwise into 1-inch planks. Brush both sides with the maple miso glaze, reserving at least 3 tablespoons of the glaze for later.
  • Lay the tofu planks in a single layer on the baking sheet. Bake for about 20 minutes or until the tofu is firm and golden. Brush the remaining maple miso sauce over the tofu during the last 5 minutes of bake time.

To Make the Noodles and Sesame Peanut Sauce

  • While the tofu is baking, cut sweet potatoes into thin noodles or strips with a spiralizer, mandoline, or julienne peeler and set aside.
  • Chop scallions, basil, cilantro and peanuts, and set aside in a small bowl.
  • In a medium bowl, mix together peanut butter, soy sauce, rice vinegar, sugar, chili paste and sesame oil. Stir well so ingredients are combined and peanut sauce is smooth. Set aside.
  • Heat oil on medium-high heat in a large saute pan. Add and garlic, ginger and broccoli and saute for 1-2 minutes.
  • Add peanut sauce to the pan. Reduce heat to low, and let the mixture heat through for 3-4 minutes.
  • Remove from heat, and add sweet potato noodles. Gently stir to combine with sauce.
  • Top with Maple Miso Tofu and chopped scallions, cilantro, basil, and peanuts.
  • Serve immediately.


A spiralizer makes easy, perfect "noodles" from vegetables. I prefer it to a mandoline or julienne peeler.
Store leftovers in the refrigerator for up to 2 days.


Calories: 477kcal | Carbohydrates: 50g | Protein: 19g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 1255mg | Potassium: 661mg | Fiber: 6g | Sugar: 23g | Vitamin A: 12287IU | Vitamin C: 21mg | Calcium: 221mg | Iron: 3mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

I’ll have lots more info about The Casual Veggie in the coming weeks, but feel free to get a jump on it for Food Day – it’s available starting today, so download it now!

Hey - drop me a line and tell me how you do Meatless Mondays, and what you're thinking about for Food Day 2015!

Eat well!


  1. This looks delish! I need to try making sweet potato noodles! I love having meatless meals at least once a week, if not more. Congrats on the e-book too! looks amazing!

  2. That looks gorgeous Anne....and love all the Meatless Monday messages. I don't think anyone will miss meat with a bowl of this in front of them.

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