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    Home » gluten free

    Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls

    Published: Jan 16, 2018 · Modified: Dec 31, 2018 by Richa 42 Comments

    Jump to Recipe   Print Recipe

    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!

    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 


    More Bowls from the blog

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    • 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!

    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 

    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 Recipe
    5 from 20 votes

    Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls

    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. 
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Bowl, Main
    Cuisine: Asian, Gluten-free, Vegan
    Servings: 4
    Calories: 384kcal
    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 (58 ml) 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 (0.5 tsp) garlic powder
    • 1/4 tsp (0.25 tsp) salt
    • 1/2 tsp (0.5 tsp) miso

    Bowl:

    • 1 cup (128 g) 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

    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.

    Video

    Notes

    Nutrition is 1 of 4 serves

    Nutrition

    Nutrition Facts
    Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls
    Amount Per Serving
    Calories 384 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 978mg43%
    Potassium 459mg13%
    Carbohydrates 68g23%
    Fiber 3g13%
    Sugar 10g11%
    Protein 11g22%
    Vitamin A 3780IU76%
    Vitamin C 14.4mg17%
    Calcium 85mg9%
    Iron 2.6mg14%
    * 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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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Susan

      January 17, 2023 at 8:03 pm

      5 stars
      Recipe is delicious and will make often. For my taste, I will bake the veggies for a shorter time, although they were very delicious but cooked down a little too much for me. And will make double the sauce. Taking all my willpower to stop eating.

      Reply
      • Vegan Richa Support

        January 18, 2023 at 10:59 am

        Haha love to hear it, Susan!

        Reply
    2. Kim

      January 16, 2023 at 6:11 am

      5 stars
      I used Bragg liquid amino’s because I was out of soy sauce and bok choy 🥬.

      Reply
      • Vegan Richa Support

        January 16, 2023 at 2:08 pm

        Always a great sub!

        Reply
    3. Anne

      October 21, 2021 at 4:30 pm

      5 stars
      Made this tonight and really enjoyed it. Left out the miso as I didn’t have it. Roasted carrots, brussel sprouts and radishes for the veggies. Will definitely make again. Thank you for a tasty recipe.

      Reply
      • Vegan Richa Support

        October 25, 2021 at 10:35 am

        so glad that you loved it.

        Reply
    4. Rosemary

      September 07, 2021 at 9:26 am

      5 stars
      I have made this recipe twice and love it. I leave out the oil, and it is still delicious without that added fat.

      Reply
    5. Marie

      August 15, 2021 at 8:05 am

      Everything is so delicious,but i noticed most asian inspired marinades have way to much sodium. (43%)
      HOW CAN THESE SAUCES BRING SODIUM WAY DOWN? SUBS?

      Reply
      • Richa

        August 15, 2021 at 6:25 pm

        It’s soy sauce. Sodium in 1 tbsp soy sauce is 800 mg . Use low sodium soy sauce or a mix of soy sauce and coconut aminos

        Reply
      • Dawn

        January 15, 2023 at 1:33 pm

        5 stars
        Hi Marie,

        I’m watching my sodium intake and my taste buds have adjusted (woot woot!). I used lower sodium tamari and only used half of the amount the recipe called for and subbed the rest of the amount with water. I also added more vinegar than the recipe calls for because I really like vinegar, plus it offsets the reduced sodium. It was good but still a bit too salty for my taste even with the dilution.

        Reply
        • Richa

          January 15, 2023 at 4:38 pm

          Hmm the chili sauces also have enough sodium, so maybe reduce that as well and add more cayenne or paprika

          Reply
    6. Jessica

      December 03, 2020 at 5:09 pm

      5 stars
      Made a version of this tonight…absolutely delicious. Used different noodles and veggies, which worked fine. My only complaint is the serving size…this serves 2 better than it serves 4. Or maybe we are just really big eaters?😂

      Reply
    7. Georgette Lang

      August 27, 2020 at 7:58 am

      5 stars
      We love this recipe and will be a regular in our house now!

      Reply
      • Vegan Richa Support

        August 28, 2020 at 12:16 pm

        that makes me smile

        Reply
    8. Laurie

      July 20, 2020 at 5:43 am

      5 stars
      I made this dish last night and I have the leftovers in my lunchbox at work today. The sauce is amazing! I didn’t have chard so I used kale (not the best substitute) and I added green onions and roasted peanuts. I also used brown rice instead of noodles. Next time I will use the chard and noodles and maybe add some roasted brussels sprouts. Richa your recipes are my favorite! Keep them coming please!

      Reply
      • Vegan Richa Support

        July 20, 2020 at 10:54 am

        This sounds delish! I’m so glad you enjoyed this! Thank you for your kind review!

        Reply
    9. Amanda

      April 15, 2020 at 7:58 am

      5 stars
      I tell all my friends that you never ever let me down when it comes to having exactly the recipe I need, and this one is no exception! Do you have a Patreon? I would be an honored top-tier member!

      Reply
      • Vegan Richa Support

        April 19, 2020 at 9:29 pm

        oh wow – thank you so much!! so kind. I don’t currently have Patreon but my Cookbooks and other cool items can be found on my ‘Shop’ tab.

        Reply
    10. Debbie

      April 01, 2020 at 5:03 pm

      5 stars
      It’s yummy! I marinated the tofu for a couple of days just because I didn’t get a chance to cook it sooner. It’s really flavorful. Also, I doubled the sauce so I can drizzle it on the noodle. I’ll make this again. Thank you for the recipe.

      Reply
    11. Jen

      January 01, 2020 at 8:30 am

      Can I sub the oil for anything? Add more of something else?

      Reply
      • Richa

        January 01, 2020 at 9:55 am

        omit it and add more of the other sauces

        Reply
    12. Yelena Chernyavskaya

      September 27, 2019 at 4:14 am

      Made it last night. Delicious!

      Reply
      • Richa

        September 27, 2019 at 11:41 am

        thanks!

        Reply
    13. MareePSasja

      July 07, 2018 at 11:50 pm

      5 stars
      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
    14. Maneesha

      May 05, 2018 at 6:13 am

      5 stars
      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

        May 05, 2018 at 3:23 pm

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

        Reply
    15. valerie sobus

      March 09, 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

        March 09, 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
    16. Mamatha

      February 07, 2018 at 2:48 pm

      5 stars
      This was delicious! Loved the marinade/sauce!

      Reply
    17. SUE

      January 27, 2018 at 5:57 am

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

      Reply
      • Richa

        January 27, 2018 at 9:28 am

        Awesome!!

        Reply
    18. Amanda

      January 23, 2018 at 1:41 pm

      5 stars
      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

        January 23, 2018 at 1:46 pm

        Cauliflower, broccolini, asparagus

        Reply
      • PamelaB

        May 08, 2021 at 11:08 am

        5 stars
        Any of the bell peppers, green beans, Brussels sprouts, celery, green onions…
        Maybe cabbage…?…
        Wouldn’t go for tomatoes or beets.
        🙂

        Reply
    19. Rachel

      January 17, 2018 at 7:00 pm

      5 stars
      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

        January 17, 2018 at 7:05 pm

        Awesome!

        Reply
    20. Diana / by Dreams Factory

      January 17, 2018 at 3:51 am

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

      Reply
      • Richa

        January 17, 2018 at 11:06 am

        ❤❤❤

        Reply
        • Elisa

          January 23, 2018 at 1:50 pm

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

          Reply
          • Richa

            January 23, 2018 at 1:52 pm

            yes

            Reply
    21. Simply So Healthy

      January 16, 2018 at 11:22 pm

      5 stars
      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
    22. Cookbook

      January 16, 2018 at 8:47 am

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

      Reply

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