Vegetarian Recipes

Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)

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Soy-free Tofu Stir fry with Sunbutter Sauce. Chickpea Tofu with Nutfree Peanut Sauce! Allergy friendly 1 Pot Meal. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe

I love quick 1 Pot stir fry meals with creamy thai style peanut sauce. Add some veggies or tofu or some lentils and its a delicious meal! Many of you avoid nuts or soy or both. So I went about making an allergy friendly version. The tofu here is chickpea flour tofu, no soy!. The Peanut sauce uses sunbutter, no nuts and no soy. This whole meal takes just minutes if you have already prepped chickpea tofu. Add veggies of choice and serve over grains or noodles!

Lets make this Stir fry with chickpea flour tofu and Peanut free Peanut Sauce! If you try it, let me know how it worked out.

More 1 Pot Meals from the blog

You want to crisp up the chickpea tofu before adding to the sauce. That helps it hold its shape and also have better texture. Adding it directly to a hot sauce can make it a bit sticky.

Soy-free Tofu Stir fry with Sunbutter Sauce

Soy-free Tofu Stir fry with Sunbutter Sauce. Chickpea Tofu with Nutfree Peanut Sauce! Allergy friendly 1 Pot Meal. Vegan Glutenfree Soyfree Nutfree Recipe.

Course: Main Course

Cuisine: fusion, Vegan

Keyword: chickpea tofu, non soy tofu, peanut free peanut sauce, soy free vegan protein, sunbutter peanut sauce

Servings: 3

Calories: 289 kcal

Author: Vegan Richa

Ingredients

2 tsp oil divided
1/2 recipe chickpea flour tofu (1.25 cups cubed, or use firm tofu if using soy)
1.5 cups veggies such as pepper carrots, green beans, zucchini
6 to 8 oz noodles or rice to serve

Sunbutter sauce:

4 tbsp sunbutter (sunflower seed butter), or use oeanut, almond or cashew butter for nut sauce.
1/2 tsp salt
2 tsp sriracha
2 tsp maple syrup or sugar
1.5 tbsp lemon juice
1 tsp rice vinegar , optional
2 cloves of garlic or 1/2 tsp garlic powder
1 tbsp ginger , chopped fresh ginger
1 tsp sesame oil
1/2 cup coconut milk + 1/2 cup water to rinse(used later)

Instructions

Prepare your chickpea tofu if you havent already and chill for 15 mins then cube. Blend sunbutter sauce with 1/2 cup coconut milk and set aside.
Heat oil in a skillet over medium heat. When it has heated, add cubed chickpea tofu and cook for 3 to 4 minutes. (You can toss the chickpea tofu in 1 tbsp cornstarch before roasting to make it crispier). Remove from the skillet. This helps the chickpea tofu hold shape and not get sticky in hot sauces.
Add veggies and a teaspoon of oil and cook for another 3 to 5 minutes. Add a generous dash of black pepper and mix in. Then add the chickpea tofu.
Add the blended sunbutter sauce then use 1/2 cup of water to rinse out the blender and add the water to the skillet. Mix and cook for 5 minutes. Adjust salt and heat to taste. Add more water or coconut milk if it’s thickening too quickly or for thinner consistency.(sauce thickens on cooling)
Serve over noodles or rice, lettuce, with lemon/lime juice, sriracha or pepper flakes and cilantro.

Recipe Notes

To make oilfree: omit the oil and use broth to saute veggies. Dry skillet to toast the chickpea tofu.

Nutrition is for 1 Serve, does not include noodles or rice.

Nutrition Facts

Soy-free Tofu Stir fry with Sunbutter Sauce

Amount Per Serving

Calories 289 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 3g 15%

Sodium 580mg 24%

Potassium 145mg 4%

Total Carbohydrates 25g 8%

Dietary Fiber 3g 12%

Sugars 4g

Protein 9g 18%

Vitamin A 5.5%

Vitamin C 79.7%

Calcium 3.9%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.