If you love easy weeknight dinners that deliver big flavor with almost no effort, this one pan baked noodles and tofu recipe is about to become a household staple. Everything — the sauce, the veggies, the tofu, and even the noodles — comes together and cooks together in a single baking dish for the ultimate no-chop, no-mess dinner that legitimately takes less than 5 minutes to prep. It’s toddler-friendly, vegan, gluten-free, full of veggies, endlessly customizable, and perfect for using up pantry staples or frozen vegetables.
This cozy one-pan noodle bake is perfect for busy weeknights, postpartum meals, or any time you need something hands-off and nourishing. It’s especially great during colder months when creamy, warm noodle bowls are extra comforting — but truly delicious year-round.
This recipe was inspired by my love for easy, hands-off dinners combined with my toddler's love of curry and tofu. Its truly a complete meal in itself and requires no sides or extra cooking. However, if you are feeling like you want a side snack or dessert, my Blender Banana Bread made entirely in one blender is similarly easy!
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Ingredients
This recipe uses simple pantry staples and can be flexible on the vegetables. Coconut milk and curry paste create a creamy, flavorful base; rice noodles provide a nice base and keep the dish gluten-free; tofu adds protein; and then, you can add the veggies of your choice, which can be fresh or frozen for even more ease as pictured here - no chopping required.
- Rice noodles
- Tofu
- Coconut milk
- Broth
- Yellow curry paste
- Garlic
- Ginger
- Lime juice
- Fish sauce
- Soy sauce or coconut aminos
- Maple syrup
- Carrots
- Broccoli
Instructions
- Step 1: Preheat oven to 350°F. Add all sauce ingredients into a 9×13 baking dish and whisk to combine.
- Step 2: Add the shredded carrots or any preferred vegetable.
- Step 3: Add frozen broccoli or a second preferred vegetable.
- Step 4: Add your full bag of rice noodles.
- Step 5: Add your tofu. Before baking, gently press noodles down so they’re mostly submerged in the sauce.
- Step 6: Bake until noodles and veggies are cooked through! Toss, wait a few minutes, and serve!
Hint: If your noodles aren’t fully submerged at first, gently press them down before cooking. Top off with a bit more broth or water to make sure everything is covered before baking!
Substitutions
This recipe is already gluten free, vegan, dairy free, and free of most of the top allergens, except for soy. It is naturally very flexible and easy to adapt for various dietary needs.
- Soy-free: Omit the tofu or replace with chickpeas. Use coconut aminos instead of soy sauce.
- Oil-free: No oil is used in this recipe!
- Low-spice: Reduce the curry paste and skip ginger for picky eaters.
- Higher-protein: Stir in some shelled edamame after baking.
- Curry Flavor: Feel free to swap in Red Curry Paste or Green Curry Paste here. Or, you can omit the curry paste all together for picky eaters!
- Vegetables: Use any frozen veggies — peas, carrots, broccoli, cauliflower, stir-fry mixes — or leftover produce from the week.
Variations
This recipe is so versatile, you can customize many of the ingredeints to make it better suited for your needs. Or keep it on the weekly meal plan on repeat with slight changes so you don't get bored of the same dish over and over again!
- Spicy: Add chili crisp, sriracha, or red pepper flakes before serving.
- Umami-loaded: Add a spoonful of miso paste, extra curry paste, or a splash of fish sauce.
- Creamier: Stir in a spoonful of peanut butter or tahini (if no allergies).
- Kid-friendly: This recipe is kid friendly as is! Depending on your child's age, make sure that the vegetables are cooked to appropriate softness to avoid any choking hazzards.
- Veggie-packed: Add or swap out the carrot and broccoli for mushrooms, snap peas, shredded cabbage, or almost any vegetable of your choice.
Equipment
9×13 baking dish: Glass or ceramic works best. Glass heats more gently and is less likely to overcook the noodles at the edges. I love using these Pyrex dishes - you can use them for prep, storage, and then throw them in the dishwasher when you are done.
Tongs: Helpful for tossing the noodles after baking.
Whisk: For mixing the sauce directly in the pan.
Knife (optional): Only needed if using fresh veggies or slicing tofu — otherwise, skip it!
Storage
Leftovers keep very well because the noodles continue absorbing flavor from the sauce. Its almost better the next day!
- Store: Refrigerate in an airtight container for 3–4 days.
- Reheat: Add a splash of water or broth before microwaving to loosen the sauce.
- Freeze: Freezing is not recommended — rice noodles tend to become mushy after thawing.
Top Tip
Make sure the noodles are fully submerged in the sauce before baking. If needed, break the noodles in half so they lie flat. This ensures even cooking and prevents any crunchy spots.
FAQ
Yes! Frozen veggies work perfectly — no thawing needed. Just add them straight into the baking dish. This saves prep time!
Nope. Since the tofu is baked in a liquid sauce, pressing isn’t necessary.
Rice noodles work best. I have tried with Udon and Soba noodles with success as well. Just make sure you test the noodles for doneness at the end of the cooking time.
Absolutely — it’s soft, mild, creamy, and veggie-packed. You can reduce the curry paste for extra picky eaters.
You can buy both online! There are links for the Coconut Milk I always use and the Curry Paste I like in the recipe card below.
Related
Looking for more delicious vegan recipes? Try these:
One Pan Baked Noodles and Tofu
Ingredients
For the Sauce
- 1 Can Coconut Milk
- 14 oz Low sodium Chicken or Veggie Broth Just refill the can from the Coconut Milk! Sub water if no broth
- 2 - 3 tablespoon Yellow Curry Paste
- 2 teaspoon Ginger Optional
- 2 teaspoon Garlic
- 1 tablespoon Lime Juice Optional
- 1 tablespoon Fish Sauce Optional
- 1 tablespoon Coconut Aminos or Soy Sauce Optional
- 1 tablespoon Maple Syrup Optional
For the base
- 8 oz Rice Noodles
- 32 oz Tofu (2 packs)
- 1 Cup Shredded Carrot
- 2 Cup Frozen Chopped Broccoli
For topping
- Sesame seeds
- Furikake
- Green onion
Instructions
- Preheat oven to 350 degrees Farenheit.
- Add all sauce ingredients in a 9 x 13 Pyrex or Baking dish. Whisk to combine. Note you can customize the sauce to be as flavorful as you like with the various aromatics, but you must include the liquids (coconut milk and broth).
- Add all the veggies, noodles, and tofu to the dish. Ensure that the noodles are fully submerged. Its okay if some tofu and veggies are not fully submerged.
- Bake for 25 - 28 minutes. The dish is ready when the noodles are soft and cooked through. Use tongs to toss everything together. Wait for 5 - 10 minutes for everything to coagulate and then serve immediately. Garnish with green onion, sesame seeds, or some furikake!
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