For the Crispy Tofu:
– 1 block Extra Firm tofu, pressed.
– 2 Tbsp of Nutritional Yeast (I used a bit more than this).
– 1 Tbsp lemon or lime juice
– 1 Tbsp Liquid Aminos or Soy Sauce
Instructions: Preheat oven to 375F. Dice the pressed tofu into 1/2″ cubes, then add to a medium bowl. Add the nutritional yeast to the bowl, and mix well until the tofu is evenly coated. Drizzle the lemon or lime juice and the liquid aminos or soy sauce over the tofu and stir well. Add the tofu to a greased or lined baking sheet and bake for 15 minutes. Flip the tofu and then bake another 15 minutes. If you like it crispier or if you cut your tofu in larger cubes, bake for 20 minutes on each side. I like it crispy, so I baked for a total of 40 minutes.
For the Rest of the Bowl:
– 8 oz. Brown rice pad Thai noodles OR 2 cups brown rice – cook per directions on package.
– 4 cups Mixed Greens (I used spinach).
– 1 cup sliced radishes.
– 1 cup sliced cucumbers.
For the Creamy Cilantro Dressing:
– You can use either 1/2 cup Veganaise or 1/2 cup of cashews soaked overnight. If you use the cashews, you will need to add 1/2 cup water to recipe.
– 1 bunch of cilantro.
– 3 Tbsp lime juice.
– 1/2 tsp salt.
– 1 large poblano pepper OR 1 large jalapeño pepper.
Instructions:
Rinse all vegetables. Use a knife to cut the sides of the jalapeño/poblano pepper and discard seeds. Next, add cilantro, lime juice, salt and pepper to a high speed blender and process until smooth and creamy, about 1 minute. If using cashews, you may need to blend a little longer and add water until consistency is to your liking.
Assemble the bowls: Add a large handful of mixed greens to each bowl, then divide the rice noodles/brown rice and crispy tofu evenly. I was able to make 4 bowls. Top with slices cucumbers, radishes and any other vegetable you have on hand. Drizzle with Creamy Cilantro Dressing. Enjoy!
