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Tofu Noodle Bowls with Peanut Tamari Dressing

This Tofu Noodle Bowl with Peanut Tamari dressing is the ultimate power bowl. It is loaded with protein, multi-textured, and so full of flavor.
Prep Time20 mins
Active Time10 mins
Total Time30 mins
Course: Entrée, Salad
Cuisine: Gluten Free, Vegan
Yield: 4 bowls
Author: The Local Sprout

Materials

Mushrooms:

  • 1 Tbsp. coconut oil
  • 4 oz. sliced mushrooms I used portobello mushrooms
  • 2 Tbsp. tamari sub soy sauce or coconut aminos
  • 1/2 tsp sea salt
  • 1 tsp ground ginger

Peanut Tamari Dressing:

  • 1/4 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
  • 1/2 tsp ground ginger

Bowls:

  • 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

Instructions

  • 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.

For the mushrooms:

  • 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.

For the dressing:

  • 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.

For the bowls:

  • 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.

Notes

*If you’re going to include kimchi in your bowl, be sure to choose a high-quality, traditionally fermented brand with very minimal ingredients (all of which you should be familiar with). Kimchi can be found in most natural grocery stores or even at farmers markets. Kimchi is also high in naturally occurring probiotics and bacteria which form in the fermentation process and are great for the gut—which makes it a nutrient-rich addition to any meal.
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 1/4 of the entire recipe

Nutrition

Serving: 1g | Calories: 329kcal | Carbohydrates: 31.4g | Protein: 20.1g | Fat: 14.9g | Saturated Fat: 5.1g | Sodium: 2771mg | Fiber: 7.1g | Sugar: 10.4g