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Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. Gluten-free Nut-free Vegan Recipe.
Continuing with fantastic bowl meals in January, here is another simple one. The marinade is the star of the dish. It is garlicky, spicy and great to bake tofu with. Cook some noodles and blanch some greens with the noodles. Marinate the tofu and carrots, then bake. Use the same marinade as a dressing for the bowl. Add other roasted veggies of choice. Add some fresh basil, mint or cilantro and sprouts to finish.
Easy, Spicy, Garlicky, Delicious!
More Bowls from the blog
- Peanut Butter Roasted Cauliflower Bowl. GF
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa GF
- Shawarma Chickpeas, Sweet Potato Buddha Bowl GF
- Quinoa Cauliflower Bowl with almond Sriracha sauce GF
- Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF
- Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas. GF
As you can see, I used lots of Sriracha!
And while you are here, do watch this video about the fast fashion industry and its effect on resources, people and the planet. 
Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls
Ingredients
- 12 to 14 oz tofu, pressed for 15 minutes, sliced into an inch and half length slices.
Marinade and Dressing:
- 1/4 cup soy sauce, , use tamari for gluten-free
- 1 to 2 tbsp sriracha or other asian chile-garlic sauce
- 2 tsp sesame oil
- 3 tbsp maple syrup
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp miso
Bowl:
- 1 cup or more veggies such as sliced carrots or broccolini
- 8 oz vermicelli or maifun ricce noodles, (I use brown rice or white rice maifun)
- a couple of leaves of chard, hard stems removed and chopped
Instructions
- Press the tofu for 10-15 minutes to remove excess moisture.
- Combine the marinade ingredients in a large bowl. Slice the tofu and marinate for 10 minutes.
- Line a sheet with parchment. Preheat the oven to 400 degrees F (205 deg C). Fish out the tofu slices and place on the parchment lined sheet. Slice veggies like carrots, beet, broccolini and place on the sheet. Drizzle some of the marinade on the veggies.
- Bake for 18 to 20 mins. or until the tofu is crisp and veggies roasted.
- Meanwhile, cook the vermicelli noodles according to instruction on the package (Bring a large pot of water to a boil, add the noodles and cook for 3 to 5 minutes depending on the noodles). Add chopped greens to the pot as well to blanch.
- Plate the cooked noodles, blanched greens in a bowl. Top with tofu and veggies. drizzle remaining marinade and serve. Garnish with cilantro or mint. Add some sprouts or roasted nuts for variation.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and really enjoyed it. Left out the miso as I didn’t have it. Roasted carrots, brussel sprouts and radishes for the veggies. Will definitely make again. Thank you for a tasty recipe.
so glad that you loved it.
I have made this recipe twice and love it. I leave out the oil, and it is still delicious without that added fat.
Everything is so delicious,but i noticed most asian inspired marinades have way to much sodium. (43%)
HOW CAN THESE SAUCES BRING SODIUM WAY DOWN? SUBS?
It’s soy sauce. Sodium in 1 tbsp soy sauce is 800 mg . Use low sodium soy sauce or a mix of soy sauce and coconut aminos
Hi Marie,
I’m watching my sodium intake and my taste buds have adjusted (woot woot!). I used lower sodium tamari and only used half of the amount the recipe called for and subbed the rest of the amount with water. I also added more vinegar than the recipe calls for because I really like vinegar, plus it offsets the reduced sodium. It was good but still a bit too salty for my taste even with the dilution.
Hmm the chili sauces also have enough sodium, so maybe reduce that as well and add more cayenne or paprika
Made a version of this tonight…absolutely delicious. Used different noodles and veggies, which worked fine. My only complaint is the serving size…this serves 2 better than it serves 4. Or maybe we are just really big eaters?😂
We love this recipe and will be a regular in our house now!
that makes me smile
I made this dish last night and I have the leftovers in my lunchbox at work today. The sauce is amazing! I didn’t have chard so I used kale (not the best substitute) and I added green onions and roasted peanuts. I also used brown rice instead of noodles. Next time I will use the chard and noodles and maybe add some roasted brussels sprouts. Richa your recipes are my favorite! Keep them coming please!
This sounds delish! I’m so glad you enjoyed this! Thank you for your kind review!
I tell all my friends that you never ever let me down when it comes to having exactly the recipe I need, and this one is no exception! Do you have a Patreon? I would be an honored top-tier member!
oh wow – thank you so much!! so kind. I don’t currently have Patreon but my Cookbooks and other cool items can be found on my ‘Shop’ tab.
It’s yummy! I marinated the tofu for a couple of days just because I didn’t get a chance to cook it sooner. It’s really flavorful. Also, I doubled the sauce so I can drizzle it on the noodle. I’ll make this again. Thank you for the recipe.
Can I sub the oil for anything? Add more of something else?
omit it and add more of the other sauces
Made it last night. Delicious!
thanks!