Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls

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Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews, sprouts and other veggies of choice. Gluten-free Nut-free Vegan Recipe.

Ingredients

  • 12 to 14 oz tofu pressed for 15 minutes, sliced into an inch and half length slices.

Marinade and Dressing:

  • 1/4 cup (58 ml) soy sauce , use tamari for gluten-free
  • 1 to 2 tbsp sriracha or other asian chile-garlic sauce
  • 2 tsp sesame oil
  • 3 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1/2 tsp (0.5 tsp) garlic powder
  • 1/4 tsp (0.25 tsp) salt
  • 1/2 tsp (0.5 tsp) miso

Bowl:

  • 1 cup (128 g) or more veggies such as sliced carrots or broccolini
  • 8 oz vermicelli or maifun ricce noodles (I use brown rice or white rice maifun)
  • a couple of leaves of chard, hard stems removed and chopped

Instructions :

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