Deconstructed Fresh Spring Roll Bowl

Name: Deconstructed Fresh Spring Roll Bowl
Yield: 1 serving
Ingredients: pickled carrots and daikon; 1 block tofu; 1 package vermicelli; 4 handfuls spring mix; 1/2 cucumber; Vegetarian dipping sauce to pour on top

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Course
Lunch, Dinner
Cuisine
Vietnamese, Vegan

Deconstructed Fresh Spring Roll Bowl

Joseph Taylor

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

pickled carrots and daikon

To assemble the bowl

1 block tofu pressed and drained
1 package vermicelli cooked, rinsed very well and strained
4 handfuls spring mix
1/2 cucumber sliced thinly
Vegetarian dipping sauce to pour on top

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Instructions

To make the pickled carrots, whisk vinegar and sugar in a small pot until dissolved. Pour over sliced carrots and quick pickle for either 15 minutes, but best if done overnight.
Preheat oven to 400F, and slice pressed tofu into strips. Spread onto a lined baking sheet, ensuring that none of them touch. Bake for 30 minutes, turning occasionally for even browning. Remove from oven and let cool.
To assemble the bowl, layer noodles, tofu, spring mix, cucumber, and quick-pickled carrots in a bowl. If you have other greens like thai mint, or chives, add those too! Serve with vegetarian dipping sauce as dressing. Enjoy!