I don’t know about you, but this new year has been all about the veggie-centered, healthy entrees—paired with a good sauce.
Mark and I have this restaurant that we go to every Saturday as a mini date night before we meet up with friends for trivia (yes, we’re that couple). Everything on the menu is stellar, but my favorite dish is their asian-inspired tofu + veggie bowl with a killer peanut sauce.
If you know me well, you know I’m all about that bowl food—so this tofu bowl really speaks my love language…and you know where I go from here.
Break out the bowls my friends. Today we’re making Tofu Noodle Bowls with Peanut Tamari Dressing!
The base of this bowl is chopped kale (classic superfood) and shiratake noodles—which are basically the gluten-free noodles of all trade. The neutral flavor, light texture, and their sturdiness makes them perfect for a bowl-meal.
Toss in some tamari-sautéed mushroom (swoon…) for the meaty texture, carrots for the crunch, my easy baked tofu for extra protein, a creamy peanut-tamari dressing, and you’ve got yourself a the bowl of all bowls.
Speaking of protein, this bowl boasts a whopping 20g—while remaining vegan, gluten free, and delicious—yes my friends, this is the ultimate power bowl.
I hope this Tofu Noodle Bowl becomes your new bowl obsession. It is:
Sweet + Spicy
Protein Packed (20g!)
Easy to make
& so full of flavor!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 Tbsp. coconut oil
- 4 oz. sliced mushrooms (I used portobello mushrooms)
- 2 Tbsp. tamari (sub soy sauce or coconut aminos)
- ½ tsp sea salt
- 1 tsp ground ginger
- ¼ cup rice vinegar
- 3 Tbsp. tamari (sub soy sauce or coconut aminos)
- 2 Tbsp creamy peanut butter, unsweetened
- 1 tsp sesame oil
- 1 Tbsp. pure maple syrup
- ½ tsp ground ginger
- 1 large bundle kale, thick steams removed and chopped into thin strips
- 8 oz. shiratake noodles, cooked according to package directions and chilled
- 2 cup carrots, sliced into matchsticks
- 1 batch Easy Baked Tofu
- 1 cup fermented kimchi* (optional—but highly recommended)
- Prep any ingredients for your bowl that are not already cooked—such as your noodles or baked tofu. Set aside/chill until ready to use.
- Heat coconut oil in a small skillet over medium heat. Once hot, add the mushrooms, tamari, salt, and ginger. Stir well to coat mushrooms.
- Cook for 5-10 minutes, or until mushrooms are dark, soft, and fragrant. Set aside until ready to serve.
- In a small bowl whisk together all dressing ingredients. Taste and adjust flavors if needed—adding more tamari for saltiness, peanut butter for nuttiness, and maple syrup for sweetness. Refrigerate until ready to serve.
- Divide the kale and noodles between 4 bowls. Top with cooked mushrooms, carrots, tofu and kimchi. Serve with peanut-tamarin dressing on the side. Leftovers will keep for up to 3 days refrigerated in airtight container—though best enjoyed fresh.
I like purchasing my kimchi from the company “Farm Hand”. This company is local to Colorado and supports local farmers. If you’re in CO, give this brand a try—if you’re not, I encourage you to look for a company local to your area and support the farmers in your state.
Nutrition information is a rough estimate of ¼ of the entire recipe
The Local Sprout