At a recent trip to Trader Joe’s, I came across a new flavor of baked tofu – Sriracha. It made it into my cart, with no thought as to what I might do with it.
After only having my first goddess bowl (thanks Kimmy for the term) just a few weeks ago, I’ve become somewhat obsessed with making bowls. It’s fun to see what kind of combinations I can come up with.
I created this bowl as a way to use the sriracha tofu… and just started adding some of my favorite things to it… roasted broccoli, mushrooms, peanut sauce (I swear I could just drink the stuff). I think it all pairs well with soba noodles, another one of my favs!
Soba Noodle Bowl with Sriracha Tofu and Peanut Sauce
cremini mushrooms - halved, quartered, or left whole (depending on size)
red bell pepper - chopped
onion - halved, then sliced
salt & pepper
soba noodles, cooked according to package directions
siracha baked tofu, cubed
For the Peanut Sauce
½ cup creamy peanut butter
1 TBS coconut sugar
4 TBS hoisin sauce
1 TBS sweet soy sauce
1/2 tsp garlic powder
1 TBS Sambal Oelek (or to taste)
1 TBS sesame oil
1 lime, juiced
Place broccoli, mushrooms, red pepper and onion on a baking sheet. Drizzle with olive oil, salt and pepper. Bake at 400 degrees for 25 minutes
Whisk together all sauce ingredients, add water to reach desired consistency.
To assemble bowls - put down a layer to soba noodles, then add broccoli, mushrooms, red pepper, onion, edemame, and tofu. Top with peanut sauce.
I’m linking up today with Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays and Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!