This is a really wholesome, healthy and delicious stir-fry to make. It's got all the protein from the tofu, the nutrients from all the veggies and the flavor from the peanut sauce. Yum!
TOFU NOODLE BOWL
Rice Noodles, 150 g
Mixed Veggies of Choice, 200 g (carrots, peas, grean beans, onion & bell peppers)
Tofu, 200 g
Coconut Oil, 1 tsp
Peanut Butter, 2 tbsp
Soy Sauce, 2 tbsp
Gochujang, 1 tsp (korean chili paste)
Water, 2 tbsp
Sesame Seeds, as needed
Cashews, as needed
Cook the rice noodles as said on the packaging.
Meanwhile chop the veggies & tofu into small pieces and fry in a non-stick pan with a little bit of coconut oil.
Mix all the ingredients for the sauce in a small bowl.
When the veggies are cooked, add the rice noodles and the sauce and mix well.
Serve in your favorite coconut bowls and top it off with toasted sesame seeds and/or cashews. Enjoy!
Carolina is a vegan food blogger and nutritions from Berlin, Germany. She runs the Instagram page "Healthyliciousvegan" where she shares healthy plant-based recipes as well as other sustainable content weekly.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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