32g Protein Creamy Low Carb Noodles

32g Protein Creamy Low Carb Noodles


Creamy and a little cheesy hearts of palm noodles paired with crispy baked tofu crumbles and green onions. It’s a super satisfying meal with loads of flavour while being light on the carbs. I’ve offered macros for both the entire meal, as well as just the noodles and sauce because the tofu crumble does add an additional 7g carbs to the meal and “low carb” may be different to you than me!

Recipe notes:

Palmini Noodles are the star of the show and what makes this noodle bowl so low carb. Their noodles are made from hearts of palm and are only 60 calories and 12g carbs for the entire bag! The noodles have a nice crunch and texture and pair perfectly with this creamy sauce. Shop eatpalmini.com entire low carb pasta line at 30% off using code "EVANNRYAN".

As mentioned above, the tofu crumble has 7g carbs per serving. This comes from the tofu itself as well as the date syrup. With this knowledge you can use the tofu crumble as suggested, or pick a protein of your choice!

The liquid aminos are by Bragg's. It's my go-to for soy sauce as it's only two ingredients: soy beans and purified water. This makes it naturally higher in protein as well as being gluten free. 

I'm sure you've noticed the recurring date syrup in my recipes, but I just truly love it! Its a great all natural sweetener with additional benefits like potassium and magnesium. Shop my favourite date syrup at dvashorganics.com and get 20% off using code "EVANNRYAN".

The tahini I used was really thick, so 2 tbsp added enough volume to create a nice and creamy texture. If your tahini is more runny, add 1/3 cup water instead of the 1/2 cup listed. This will allow you to control the consistency better.

Please note some of the links provided are affiliate links where I do receive a small commission.


Recipe makes 2 serving

Macros per serving:

447 cals - 27g fat - 19g carbs - 32g protein

Macros per serving, just noodles and sauce:

154 cals - 8g fat - 12g carbs - 8.5g protein

Ingredients, Tofu Crumble (3 servings):

500g firm tofu, crumbled by hand

3 tbsp liquid aminos or soy sauce

2 tbsp extra virgin olive oil

1 tbsp hot sauce

1 tbsp date syrup 

1 tsp garlic powder

1 tsp black pepper

Noodles & Sauce (2 servings):

3 tbsp nutritional yeast

2 tbsp thick tahini - see recipe notes

1 tbsp hot sauce

1 tsp garlic powder

¼ tsp salt

½ cup water

1 pack Palmini Angel Hair Pasta 



2-3 green onion stems, chopped 



Preheat the oven to 375 F and line a baking tray with parchment paper.

Add the crumbled tofu to a mixing bowl and top with seasonings: liquid aminos, olive oil, hot sauce, date syrup, garlic powder, black pepper. Mix well to combine.

Spread evenly across the baking tray and bake for 20 minutes, toss all the pieces around and continue to bake another 5-10 minutes or until desired crispiness. Set aside.


To a high speed blender add: nutritional yeast, tahini, hot sauce, garlic powder, salt, and water. Blend until smooth. Set aside.

Drain and rinse the Palmini Noodles (see link in recipe notes above).

Add the noodles and sauce to pan and bring the heat to medium.

Cook for 4-5 minutes or until the noodles have soaked up most of the sauce and everything is hot.

Plate the noodles into two bowls and top each with ⅓ of the crispy baked tofu and some fresh green onions. 



If you like high protein vegan recipes then make sure to check out my High Protein Vegan Ebook Collection.

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