Vietnamese-Inspired Rice Bowls with Crispy Tofu (Vegan, Gluten Free)

frommybowl.com

Bine

subheading: For the Crispy Tofu:

1 block Extra Firm Tofu, pressed

2 tbsp Nutritional Yeast

1 tbsp Unseasoned Rice Vinegar

1 tbsp Reduced-Sodium Tamari

subheading: For the Pickled Veggies:

1 cup Daikon Radish, cut into matchsticks

1 Jalapeño, sliced into rounds and seeds removed

½ Medium White Onion, thinly sliced

2 medium Carrots, cut into ribbons

2 cups Distilled White Vinegar

1 ½ tbsp Agave Nectar (or sweetener of choice)

1 tbsp Salt

subheading: For the Rest of the Bowls:

8 oz Brown Rice Pad Thai Noodles (or noodle/grain of your choice)

3 to 4 cup Mixed Greens

1 cup Pink Radish, thinly sliced

2 cups Seedless or Persian Cucumbers, sliced

½ bunch Cilantro, finely chopped

Note: Ingredients may have been altered from the original.

Directions at frommybowl.com

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