#tofubowl

Homemade tofu parmesan 🌈 I'm really pleased with how this turned out! I made a big batch of chickpea tofu yesterday and for my dinner I coated two thick slices with ketchup and then with my homemade vegan parmesan. I baked them in the oven until crispy and they were so tasty 💕😍

This Spicy Peanut Tofu Bowl with Coconut Forbidden Rice combines creamy coconut rice with crispy tofu coated in a spicy peanut sauce, creating a flavorful and satisfying vegan meal.

Ingredients: 1 block extra firm tofu, pressed and cubed. 1 cup forbidden rice. 1 can coconut milk. 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/4 cup chopped peanuts. 2 green onions, sliced. 1 tablespoon sesame oil. Salt and pepper to taste.

Instructions: Prepare the forbidden rice as directed on the package, using half as much coconut milk as water. To make the sauce, combine peanut butter, rice vinegar, sriracha sauce, soy sauce, maple syrup, ginger, and garlic in a small bowl. Sesame oil should be heated over medium heat in a big skillet. Cook until golden brown on all sides after adding the cubed tofu. After covering the tofu evenly, pour the peanut sauce over it and stir. Simmer for a further two to three minutes. Garnish the spicy peanut tofu with chopped peanuts and sliced green onions and serve it over coconut forbidden rice.

Prep Time: 15 minutes

Cook Time: 25 minutes

This gluten-free tofu veggie noodle bowl with cabbage noodles is a delicious and healthy alternative to traditional noodle dishes. It's packed with fresh vegetables, crispy tofu, and a flavorful gluten-free sauce that's perfect for those with gluten sensitivities.

Ingredients: 1 package of gluten-free rice noodles. 1/2 head of cabbage, thinly sliced into noodle-like strips. 1 block of firm tofu, cubed. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 zucchini, spiralized. 2 cloves garlic, minced. 2 tablespoons gluten-free soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon ginger, grated. 1 tablespoon olive oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Follow the directions on the package to cook the gluten-free rice noodles. Remove the water and set it aside. Set olive oil on medium heat in a large pan. Mix in the chopped garlic and tofu cubes. Stir-fry the tofu until it turns golden and a little crispy. Take it out of the pan and set it aside. If you need to, add a little more olive oil to the same pan. Slice the red bell pepper, cut the carrots into thin strips, and spiralize the zucchini. For a few minutes, stir-fry the vegetables until they are soft but still have some crunch. Thinly slice the cabbage and add it to the pan with the other vegetables. Keep cooking for another two to three minutes, until the cabbage starts to soften but is still a little crunchy. Mix gluten-free soy sauce, sesame oil, rice vinegar, grated ginger, and salt and pepper to taste in a small bowl with a whisk. Add this sauce to the cabbage and vegetable mix. Sprinkle to mix. Return the cooked rice noodles and tofu that has been fried to the pan. Mix everything together and heat it all the way through. You can serve the gluten-free tofu veggie noodle bowl in bowls. Put chopped green onions and sesame seeds on top. Your gluten-free tofu veggie noodle bowl is ready to eat right away.

Prep Time: 20 minutes

Cook Time: 15 minutes

A delightful combination of savory flavors, this Soy & Scallion Tofu Bowl has marinated tofu over hearty brown rice and garnished with cilantro, sesame seeds, and fresh scallions.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 2 cloves garlic, minced. 1 tablespoon grated ginger. 4 scallions, sliced. 2 cups cooked brown rice. 1 tablespoon sesame seeds, for garnish. 1 tablespoon chopped cilantro, for garnish.

Instructions: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Add tofu cubes to the marinade and let it marinate for 30 minutes. In a skillet over medium heat, add marinated tofu along with marinade. Cook until tofu is browned and marinade has thickened, about 10-12 minutes. In serving bowls, layer cooked brown rice, tofu, and sliced scallions. Garnish with sesame seeds and chopped cilantro. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 12 minutes