5 from 75 votes
Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls
Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls bring together baked tofu marinated in a soy, sriracha, and maple syrup blend with roasted vegetables and vermicelli noodles. Chard adds leafy greens, while the dish is finished with marinated tofu and a hint of garlic and miso. The baking process crisps the tofu and roasts the vegetables, creating a flavorful and textural contrast served in bowls for a balanced, colorful meal.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
377 kcal
Course:
Main Course
Cuisine:
Asian, Vegan, gluten-free
Ingredients
- 12 to 14 oz tofu pressed for 15 minutes, sliced into an inch and half length slices.
Marinade and Dressing:
- 1/4 cup soy sauce , use tamari for gluten-free
- 1 to 2 tbsp sriracha or other asian chile-garlic sauce
- 2 tsp sesame oil
- 3 tbsp maple syrup
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp miso paste
Bowl:
- 1 cup carrot sliced; or other veggies
- 1 cup broccolini sliced; or other veggies
- 8 oz vermicelli noodles I use brown rice or white rice maifun, or maifun rice noodles
- chard leaves hard stems removed and chopped
Instructions
- Press the tofu for 10-15 minutes to remove excess moisture.
- Combine the marinade ingredients in a large bowl. Slice the tofu and marinate for 10 minutes.
- Line a sheet with parchment. Preheat the oven to 400 degrees F (205 deg C). Fish out the tofu slices and place on the parchment lined sheet. Slice veggies like carrots, beet, broccolini and place on the sheet. Drizzle some of the marinade on the veggies.
- Bake for 18 to 20 mins. or until the tofu is crisp and veggies roasted.
- Meanwhile, cook the vermicelli noodles according to instruction on the package (Bring a large pot of water to a boil, add the noodles and cook for 3 to 5 minutes depending on the noodles). Add chopped greens to the pot as well to blanch.
- Plate the cooked noodles, blanched greens in a bowl. Top with tofu and veggies. drizzle remaining marinade and serve. Garnish with cilantro or mint. Add some sprouts or roasted nuts for variation.
Cup of Yum
Notes
- The recipe yields approximately four servings.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
67g
(22%)
Protein
13g
(26%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
726mg
(30%)
Potassium
209mg
(4%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2311IU
(46%)
Vitamin C
5mg
(6%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 726mg | 30% |
| Potassium | 209mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2311IU | 46% |
| Vitamin C | 5mg | 6% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.