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Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls

January 16, 2018 By Richa 18 Comments

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. 

Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. #Glutenfree Nut-free #Vegan #Recipe #veganricha | VeganRicha.com 

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!

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Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. #Glutenfree Nut-free #Vegan #Recipe #veganricha | VeganRicha.com 

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As you can see, I used lots of Sriracha!

Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. #Glutenfree Nut-free #Vegan #Recipe #veganricha | VeganRicha.com 

Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. #Glutenfree Nut-free #Vegan #Recipe #veganricha | VeganRicha.com  Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. #Glutenfree Nut-free #Vegan #Recipe #veganricha | VeganRicha.com  Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. #Glutenfree Nut-free #Vegan #Recipe #veganricha | VeganRicha.com 

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 and other veggies of choice. #Glutenfree Nut-free #Vegan #Recipe #veganricha | VeganRicha.com 

5 from 9 votes
Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. #Glutenfree Nut-free #Vegan #Recipe #veganricha | VeganRicha.com 
Print
Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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. 

Course: Bowl, Main
Cuisine: Asian, Gluten-free, Vegan
Servings: 4
Calories: 384 kcal
Author: Vegan Richa
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
Bowl:
  • 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
US Customary - Metric
Instructions
  1. Press the tofu for 10-15 minutes to remove excess moisture. 

  2. Combine the marinade ingredients in a large bowl. Slice the tofu and marinate for 10 minutes.

  3. 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.

  4. Bake for 18 to 20 mins. or  until the tofu is crisp and veggies roasted.

  5. 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.

  6. 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.

Recipe Video

Recipe Notes

Nutrition is 1 of 4 serves

Nutrition Facts
Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls
Amount Per Serving
Calories 384 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 978mg 41%
Potassium 459mg 13%
Total Carbohydrates 68g 23%
Dietary Fiber 3g 12%
Sugars 10g
Protein 11g 22%
Vitamin A 75.6%
Vitamin C 17.4%
Calcium 8.5%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. #Glutenfree Nut-free #Vegan #Recipe #veganricha | VeganRicha.com 

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Filed Under: gluten free, main course, popular Tagged With: bowl, vegan

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Comments

  1. Cookbook says

    January 16, 2018 at 8:47 am

    The photos for this recipe are fantastic! Plus – any post that uses the word ” garlicky” is a winner in our book.

    Reply
  2. Simply So Healthy says

    January 16, 2018 at 11:22 pm

    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!!

    Reply
  3. Diana / by Dreams Factory says

    January 17, 2018 at 3:51 am

    Can’t wait to try this, it sounds amazing!
    Thank you for the endless inspiration, Richa! You rock! ♥

    Reply
    • Richa says

      January 17, 2018 at 11:06 am

      ❤❤❤

      Reply
      • Elisa says

        January 23, 2018 at 1:50 pm

        Hi Richa! Am I able to replace rice vinegar with regular white vinegar? Thank you!

        Reply
        • Richa says

          January 23, 2018 at 1:52 pm

          yes

          Reply
  4. Rachel says

    January 17, 2018 at 7:00 pm

    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…

    Reply
    • Richa says

      January 17, 2018 at 7:05 pm

      Awesome!

      Reply
  5. Amanda says

    January 23, 2018 at 1:41 pm

    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.

    Reply
    • Richa says

      January 23, 2018 at 1:46 pm

      Cauliflower, broccolini, asparagus

      Reply
  6. SUE says

    January 27, 2018 at 5:57 am

    This was a huge hit in my house last night. Love the marinade and veggies!! Thanks Richa.

    Reply
    • Richa says

      January 27, 2018 at 9:28 am

      Awesome!!

      Reply
  7. Mamatha says

    February 7, 2018 at 2:48 pm

    This was delicious! Loved the marinade/sauce!

    Reply
  8. valerie sobus says

    March 9, 2018 at 1:40 pm

    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 .

    Reply
    • Richa says

      March 9, 2018 at 1:47 pm

      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?

      Reply
  9. Maneesha says

    May 5, 2018 at 6:13 am

    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!

    Reply
    • Richa says

      May 5, 2018 at 3:23 pm

      Awesome! Thank you for the the wonderful note! ❤️❤️ so glad it turned out great!!

      Reply
  10. MareePSasja says

    July 7, 2018 at 11:50 pm

    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?

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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