Saucy Tofu Noodles with Spinach

These saucy noodles are everything your craving-takeout-but-wants-to-cook-at-home brain needs. With crispy tofu, crunchy cashews, super flavorful sauce, and wilted spinach for a little something green, this is a one bowl meal that rivals pad thai (yep, I said it). These Saucy Tofu Noodles with Spinach are vegan and gluten-free.

Who doesn’t love saucy noodles? But add fresh ginger, garlic, a little sweetness from Hoisin sauce, and creaminess from almond butter, and this one is my true love. It happens to all be wrapped up in a bowl that just happens to be vegan, gluten-free, and healthy enough for a cozy weeknight at home.

• 16 ounces Extra-Firm Tofu, drained well and cubed
• 1 Tablespoon Grated Ginger
• 2 cloves Garlic, grated
• 1/2 teaspoon Red Pepper Flakes (optional)
• 3 stalks Green Onions, finely chopped
• 8 ounces Rice Noodles (look for Pad Thai-style rice noodles)
• 3 ounces Baby Spinach (about 3 cups of packed baby spinach leaves)
• 3/4 cup Hot Water (scooped out of the pot while the rice noodles cook)
• 5 Tablespoons Almond Butter, preferably natural (can use natural peanut butter)
• 4 Tablespoons Tamari
• 2 Tablespoons Hoisin Sauce (use gluten-free if needed)
• 2 Tablespoons Cooking Oil
• 3/4 cup Roasted, Unsalted Cashews, for topping
• Hot Sauce, for serving (optional)