Tofu Rainbow Crunch Noodle Bowl

Dive into a burst of vibrant flavours with my Tofu Rainbow Crunch Noodle Bowl! Featuring a medley of fresh veggies, ramen or vermicelli noodles, crispy tofu, and a zesty peanut sauce, this easy vegan noodle bowl is perfect for a quick, nutritious meal.

Ingredients

For the Veggies:

• 1 cup red cabbage, thinly chopped

• 1/2 cup carrots, thinly chopped

• 1/2 cup cucumbers, thinly chopped

• 1 bell pepper, thinly chopped

For the Noodles:

• 2 packs regular or gluten-free ramen noodles

• 4 cups water

For the Tofu:

• 1 block firm tofu, pressed 

• 1 tbsp olive oil

• 1 tsp garlic powder

For the Sauce:

• 1/2 cup soy sauce

• 1/4 cup maple syrup

• 1/4 cup olive oil

• 3 tbsp almond/peanut butter

• 2 tbsp sweet chili sauce/hot sauce

• 1 tbsp rice vinegar

• 1-2 garlic cloves

• 1 tsp ginger

• Juice from half a lemon

Directions

1. After pressing tofu to remove excess water, cut it into cubes and toss in olive oil and garlic powder.  Bake in the oven at 400°F (200°C) for 15-20 minutes or air fry at 375°F (190°C) for 10-14 minutes until crispy and golden brown. Set aside.

2. In a medium pot, boil your water and make the ramen noodles according to the instructions on the package.  Set aside.

3. Thinly slice your veggies using a food processor or by hand. Set aside.

4. In a blender, mix together soy sauce, maple syrup, olive oil, almond or peanut butter, sweet chili sauce or hot sauce, rice vinegar, garlic powder, and ginger until well combined.

5. In a large bowl, pour the prepared sauce, then the noodles, mix together.  Add the veggies and the tofu.  Mix to combine.

6. Garnish with sesame seeds and red chili flakes. Serve and enjoy!!