Peanut Noodle Lunchbox with Tofu, Broccoli and Carrot


This recipe for a peanut noodle lunchbox is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Christina Perez. Her recipe includes Culinary Coconut Milk by So Delicious Dairy Free.

Peanut Noodle Lunchbox with Tofu, Broccoli and Carrot

Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post:

Special Diet Notes & Options: Peanut Noodle Lunchbox

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, vegan, and vegetarian.

For a peanut-free and tree nut-free peanut noodle lunchbox, feel free to use sunflower seed butter in place of the peanut butter.

For a soy-free peanut noodle lunchbox, look for coconut aminos to use in place of the Bragg / soy sauce and substitute the tofu with your favorite soy-free, dairy-free protein.

Peanut Noodle Lunchbox with Tofu, Broccoli and Carrot
Prep time
Cook time
Total time
Serves: 1-2
  • 2 tablespoons peanut butter
  • 2 tablespoons So Delicious Dairy Free Lite Culinary Coconut Milk
  • 1½ teaspoons Braggs Liquid Aminos (can sub soy sauce or wheat-free tamari for gluten-free)
  • 1 small garlic clove, minced
  • 1½ teaspoons sriracha sauce
  • 2-3 tablespoons water
  • ⅓ block tofu cubed
  • 1 tablespoons sesame oil
  • ½ cup broccoli florets
  • 1 package Top Ramen (you can use rice noodles for a gluten free variation)
  • ½ cup baby carrots, cut into thirds lengthwise
  • 1 handful roughly chopped cilantro
  1. Bring a small pot of water to a boil.
  2. In a small bowl, mix together the peanut butter, Coconut Milk, Braggs, garlic, sriracha, and water. If the sauce is too thick, add a bit more water.
  3. Fry the tofu in the sesame oil on medium low , toss in the broccoli. When the tofu is golden brown and the broccoli is a vibrant green, turn off heat.
  4. Throw the ramen noodles into the water until they become loose and separated (or cook to al dente with rice noodles). Drain and add to pan with tofu and broccoli.
  5. Turn pan back on to low and add peanut sauce. Cook just until the sauce is warmed up.
  6. Scatter the baby carrots and cilantro on top and enjoy!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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