Teriyaki Noodle Bowls
Here’s a cheers to the all the plant based bowls out there. If you eat predominately plant based, you know just how important bowls are to get all your macro and micro nutrients. I love to make bowls with quinoa, rice, beans, lentils, or any other types of grains because they can be so simple or as complicated as you want them to be. Yet, as simple or complicated as they may become, they are packed full of protein, carbs, healthy fats, and antioxidants.
In this recipe, I decided to use some thin brown rice noodles to give it that pasta vibes. Then I topped it off with some inexpensive, but powerful superfood veggies. Broccoli, purple cabbage, tofu, and bell pepper are all low calorie foods, but all have wealth of nutrients and antioxidants that support many aspects of our health. Then I wrapped it all together with the highlight of the recipe….Teriyaki Coconut Aminos! This stuff is seriously so good. Everything you love about sweet-savory teriyaki sauce, made without soy, gluten and any refined sugar.
It’s a new year, which means it’s a perfect time to take control of your health, and make some bomb vegan food to support you in your healing journey. This recipe will hopefully inspire you to create some beautiful bowls for yourself this week, and to have fun while doing it!
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Makes 2-3 bowls:
The Goods:
1 package brown rice noodles, cooked to instructions
For the tofu:
1 block tofu, pressed & cubed
2 tbsp tapioca flour
For the veggies:
1 tsp avocado oil + drizzle for noodles
1 shallot, minced
1 inch chunk ginger, peeled & minced
1 orange bell pepper, diced
1/2 cup sliced purple cabbage
1/2 head broccoli, broken into bite size florets
1/2 cup Big Tree Farms Teriyaki Coco Aminos, divided
1/2 tsp garlic powder
Garnish: green onions slices, sesame seeds, lime wedge, and optional to add hot sauce
The Method:
Drain your tofu, and wrap in a paper towel or clean dish towel and press for 20 minutes.
Fill a large soup pot with water to boil the noodles. Once boiling, cook the noodles to package instructions. Rinse and drizzle with oil to keep them from sticking to each other. Set aside.
After the tofu has been pressed, cut into small cubes and toss them into a large mixing bowl. Shake the tapioca flour over the cubed tofu, mix with your hands until they are all lightly coated with flour. Set aside.
Begin to sauté your veggies. Heat a large sauté pan or cast iron on medium high with a drizzle of avocado oil. Once hot, toss in your shallot and sauté for 1-2 minutes.
Next, add in your tofu coated in tapioca flour. Carefully sauté for 2-4 minutes, try not to break up the tofu too much as you stir. As the tofu starts to sear on a few sides, pour in 1/4 cup teriyaki coconut aminos. This should help deglaze the pan and create a nice sauce for the veggies to cook in.
Now throw in your ginger, bell pepper, and purple cabbage. Sauté for 2-3 minute to soften the veggies.
The next step, add in your broccoli florets, the other 1/4 cup teriyaki coconut aminos, and garlic powder. Mix everything together and sauté for 2-4 minutes or until the broccoli is bright green and all your veggies are soft.
Remove from heat and ready your bowls. To serve, add a generous scoop of brown rice noodles to each bowl. Top with 1 or 2 large scoops of teriyaki veggies. Garnish with green onions & sesame seeds. (Optional to garnish with garlic chili hot sauce.)
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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