Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. Gluten-free Nut-free Vegan Recipe.
Continuing with fantastic bowl meals in January, here is another simple one. The marinade is the star of the dish. It is garlicky, spicy and great to bake tofu with. Cook some noodles and blanch some greens with the noodles. Marinate the tofu and carrots, then bake. Use the same marinade as a dressing for the bowl. Add other roasted veggies of choice. Add some fresh basil, mint or cilantro and sprouts to finish.
Easy, Spicy, Garlicky, Delicious!
More Bowls from the blog
- Peanut Butter Roasted Cauliflower Bowl. GF
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa GF
- Shawarma Chickpeas, Sweet Potato Buddha Bowl GF
- Quinoa Cauliflower Bowl with almond Sriracha sauce GF
- Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF
- Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas. GF
As you can see, I used lots of Sriracha!
And while you are here, do watch this video about the fast fashion industry and its effect on resources, people and the planet. 
Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews, sprouts and other veggies of choice. Gluten-free Nut-free Vegan Recipe.
- 12 to 14 oz tofu pressed for 15 minutes, sliced into an inch and half length slices.
- 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
- 1 cup or more veggies such as sliced carrots or broccolini
- 8 oz vermicelli or maifun ricce noodles (I use brown rice or white rice maifun)
- a couple of leaves of chard, hard stems removed and chopped
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.
Nutrition is 1 of 4 serves
The photos for this recipe are fantastic! Plus – any post that uses the word ” garlicky” is a winner in our book.
WOW!! This is the first word that came to my mouth after seeing this delicious recipe!! I also share my recipes on my blog and I find this really unique!!
Can’t wait to try this, it sounds amazing!
Thank you for the endless inspiration, Richa! You rock! ♥
❤❤❤
Hi Richa! Am I able to replace rice vinegar with regular white vinegar? Thank you!
yes
This was delicious! I made it tonight with kale and rice instead of noodles. My kids and husband liked it, too – definitely a keeper. I think I will double the sauce next time because it was so good we had to make more…
Awesome!
Yummy! I made it and loved it. I was wondering if you or anyone else had any ideas for additional veg to bake? Thanks for all your fantastic recipes.
Cauliflower, broccolini, asparagus
This was a huge hit in my house last night. Love the marinade and veggies!! Thanks Richa.
Awesome!!
This was delicious! Loved the marinade/sauce!
I made this last night but sadly the tofu was super soggy (it had been pressed dry for half an hour. i also tried turning up the oven temp. and baking for longer) :(. also there was hardly any remaining marinade afterwards for the noodles and it was all very dry. it did look very pretty though .
Hmm, I am not sure. Did you fish the tofu out of the marinade and then bake? or maybe it was a different kind of tofu?
Hi Richa! I made this last night and made it as a vegetable bowl and skipped the vermicelli. Delicious!! Absolutely fantastic recipe, Richa! Thank you for your creative and nutritious recipes! I am totally in awe of your cooking ingenuity!
Awesome! Thank you for the the wonderful note! ❤️❤️ so glad it turned out great!!
I take my own lunch to work every day – always some kind of spectacular salad. I’m going to try cooking the tofu and carrots, storing them in the fridge and then adding them to my salad. Have you tried this before?