Roasted Tofu and Pumpkin Noodle Salad with Creamy Peanut Dressing

This vegetarian peanut noodle salad is easy to make and perfect for any occasion. The sauce is a blend of creamy peanut butter, salty tamari, tangy rice vinegar, sweet chilli and fresh ginger which adds a depth of flavour and richness to the dish.

under 1 hour
Meal Prep


  • Firm tofu works best in this recipe as it holds its shape and texture well, even when mixed with the sauce and noodles.

  • This noodle salad is delicious served cold and is perfect for lunch the next day.

Roasted tofu and vegetables

  • 1 Tbsp sweet chilli sauce
  • 2 Tbsp tamari
  • 1 Tbsp sesame oil
  • 2 Tbsp olive oil
  • 300g firm tofu (cut into bite-size cubes)
  • ¼ large pumpkin approx. 800g (cut into bite-size cubes)
  • 1 red onion (cut into wedges)


  • 2 Tbsp smooth peanut butter
  • 3 Tbsp tamari
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp ginger (grated)


  • 200g dried udon noodles or egg noodles
  • ¼ red cabbage (finely sliced)
  • ½ cup cashews (roasted and roughly chopped)
  • ½ cup fresh coriander (roughly chopped)
  1. Preheat the oven to 200 degrees
  1. Add sweet chilli, tamari, sesame oil and olive oil to a medium bowl; mix well to combine the marinade.
  1. Add the tofu to the marinade and toss to coat. Set aside while you prepare the vegetables.
  1. Add the pumpkin and onion to a large lined baking tray, add the tofu and pour the excess marinade over the vegetables. Pop in the oven to cook for 25- 30 minutes, tossing halfway.
  1. While the veggies and tofu are cooking, prepare the dressing. Add all the ingredients into a small bowl and mix well to combine.
  1. Cook the noodles as per the packet instructions.
  1. Add cooked noodles and red cabbage into a large mixing or salad bowl. Pour over the dressing and toss well to distribute evenly.
  1. Add the roasted vegetables, tofu, cashews and coriander to the noodles; toss well and serve.


  • Swap pumpkin for sweet potato.

  • Feel free to add more veggies to the dish, such as julienned carrots, cucumber, or green cabbage, to make it even more nutritious and colourful.


  • Swap tofu for 400-500g chicken thighs cut into bite-size pieces; prepare and cook as you would tofu.


  • Swap udon noodles for rice noodles.

  • Swap cashews for peanuts.

  • For a lighter option, omit the noodles and add extra finely sliced cabbage