Soba Noodle Bowl with Sriracha Tofu & Peanut Sauce

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

Ingredients

broccoli florets

cremini mushrooms - halved, quartered, or left whole (depending on size)

red bell pepper - chopped

onion - halved, then sliced

olive oil

salt & pepper

edemame

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

water

Instructions

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.

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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!