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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