Begin by cooking the vermicelli noodles according to package instructions.
In a large bowl combine the peanut butter, maple syrup, coconut aminos, miso paste, and water together. Whisk until smooth. Chop the tofu into cubes and add to the bowl. Toss until evenly coated. You can either cook in the oven at 400 for 25-30 minutes or add to the air fryer and cook for 15 minutes on high.
Chop the cucumber and carrots into long strips. Peppers and radishes into rounds, and avocado into thin slices.
To make the tofu bowl, start with a couple leaves of the green leaf lettuce. Add handful size amounts of each ingredient to the bowl.
To make the spring rolls, dip the brown rice paper into a shallow plate of water and let soak for about 10 seconds. Add the ingredients and wrap it like a burrito.
Make an additional batch of the peanut sauce and serve.
Big Green Organic Food is committed to preserving the organic nature and integrity of the brand. We believe the real healthy organic food should only have three or less ingredients, therefore our organic products are mostly made with single ingredient. Before launching a new product, we are heavily involved in the development process by personally tasting and experimenting the texture. We bring the values, heritage and traditions of the East and introduce to the modern and fast-paced Western countries.
Hi, I'm Katie from Charleston South Carolina. I am a recent college graduate with a passion for food! I went vegan in 2018, and have been hooked ever since. I love creating and photographing healthy recipes, going on long walks, and all things plants!
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