Sesame Soy Tofu Noodle Bowl | Artistic Vegan Show 36

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh has more protein, while chickpeas are budget-friendly and provide a similar texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium option.

Press the tofu to remove excess moisture.

Slice the tofu in half and then into cubes or crumble it as desired.

Lay the tofu out in a shallow dish.

Make the marinade by combining 1 tablespoon of soy sauce or tamari, 1 tablespoon of lime juice or vinegar, and 0.5 tablespoon of hot sauce.

Pour the marinade over the tofu, ensuring each piece is covered, and let it sit for 20 to 30 minutes, flipping halfway through if desired.

While the tofu is marinating, make the sauce by mixing 2 tablespoons of soy sauce or tamari, 1 tablespoon of lemon juice, 1 tablespoon of hot sauce, and 1 tablespoon of tahini.

After the tofu has marinated, place it on a pan lined with parchment paper or lightly greased, and add the chopped onions and red bell pepper.

Pour the leftover marinade over the tofu and vegetables.

Roast in the oven at 400 degrees Fahrenheit for 20 to 30 minutes until crispy or at desired consistency.

Cook the vermicelli noodles according to package instructions.

Divide the cooked noodles into bowls and pour the sauce over each bowl evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens