Treat yourself with this super tasty and healthy noodle bowl! It's easy to make; ready your shopping list to ensure you have all the ingredients to make this. Add in your fave veg, steam them and serve it as a side dish.
1 block firm tofu, pressed and sliced (you can use pumpkin seed tofu for soy-free tofu)
5 medium-large baby portabello mushrooms, washed and sliced
1/2 cup gluten-free soy sauce (soy-free soy sauce if needed- what I used!)
1/4 cup maple syrup
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 tablespoon red curry paste
1/2 teaspoon ground ginger
9 ounces broccoli florets
1-2 tablespoons oil (avocado/olive)
1/4-1/2 teaspoon salt
1 package of ramen noodles, cooked (enough for 2-3 servings)
2 tablespoons tahini
1 teaspoon lime juice
crispy garlic (1 clove of garlic + spray oil)
watermelon radish (optional)
A day ahead of time, marinate the tofu and mushrooms. Press and slice the tofu and slice the mushrooms. Combine the soy sauce (use tamari or make sure it's gluten-free!), maple syrup, sesame oil, garlic, red curry paste, and ground ginger together. Pour a little bit on the bottom of an oven safe baking dish, not too large, an 8x8 should work fine. Next, layer the slices of tofu and mushrooms in the baking dish, preferably in one layer, but you may stack if needed. Pour the rest of the marinade over top making sure all of the pieces are covered. Cover and place in the fridge 30 minutes-overnight (preferred).
Heat the oven to 425 degrees F. Uncover the marinated tofu and mushrooms and bake for 20-25 minutes. Place the broccoli florets on a baking sheet and drizzle with the olive oil, sprinkle with salt and also place in the oven to bake for about 15 minutes.
Meanwhile, cook the ramen noodles according to package directions, making enough to serve 2-3 people. Drain and rinse and set aside while the tofu finishes baking.
Crisp up the sliced clove of garlic in a small frying pan with a spritz of oil until golden brown. Set aside.
Once the tofu and mushrooms are done, gently move the tofu and mushrooms to a plate. Add the tahini and lime juice to the baking dish with the leftover marinade and stir to combine. Add the noodles to the baking dish and toss to coat with the sauce, then add in the mushrooms.
You could either add the broccoli to the baking dish or top on each bowl, same with the mushrooms and tofu. I like to serve the noodles in bowls, then add the broccoli, mushrooms, and tofu on top. If the noodles seem too dry (they shouldn't be, but could depend on the noodles you use) add a little bit more soy sauce
Garnish each bowl with crispy garlic, green onion, sesame seeds, microgreens, and watermelon radish (optional). Best enjoyed right away.
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.
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