Vegan Banh Mi Noodles With Tofu
These Vegan Banh Mi Noodles With Tofu are the perfect healthy and flavorful recipe. This recipe features fresh veggies and plant-based protein and is perfect for both lunch and dinner. This recipe is: vegan, oil-free, gluten-free, and refined sugar-free.
Equipment
- 1 julienne peeler
Ingredients
For The Noodles:
- 1 package rice noodles can sub low calories noodles such as miracle noodles, or kelp noodles.
- 2 english cucumbers
- 4 medium carrots
- 2 cans water chestnuts
- ½ bunch cilantro
- ½-1 jalapeño
For The Smoked Tofu:
- 1 package extra firm tofu
- 1 teaspoon smoked paprika
- 1 teaspoon garlic
- 3 tablespoon liquid aminos
For The Creamy Sriracha Dressing:
- ⅔ cup aquafaba or the liquid from one can of chickpeas
- ½ cup raw cashew butter "NATURALVEGAN" for $10 off
- 4 tablespoon sriracha
- 1 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
Instructions
- Begin by boiling a pot of water and cooking the brown rice noodles according to package instructions.
- Marinate the tofu by combining the liquid aminos, garlic powder, and smoked paprika together in a shallow small bowl or plate. Mix the marinade until smooth. Cut the tofu into triangles, place in the dish, and flip a couple of times to marinate.
- While the brown rice noodles are cooking and the tofu is marinating, prepare the vegetables. Use the julienne peeler on the carrots and cucumbers, cut the jalapeños into thin slices, strain and rinse the water chestnuts, and roughly chop the cilantro.
- Cook the tofu with either vegetable broth, or sesame oil in a medium saucepan set to medium heat, flipping once the tofu is crispy on each side.
- Make the dressing by combining all dressing ingredients together and blending until smooth.
- Add the noodles, vegetables, and tofu together in a large bowl. Cover with the dressing, and serve the banh mi bowls. Enjoy!
Tried this recipe?Let us know how it was!