Vegan Udon Noodle Bowl
This vegan udon noodle bowl is perfect for meal prep! It comes together in 30 minutes and can be enjoyed cold.
Servings 3 servings
Ingredients
for the tofu
- 450 g tofu firm or extra-firm
- 1 tbsp tamari or soy sauce
- 1 tbsp cornstarch
for the udon noodle bowl
- 250 g udon noodles
- 100 g cucumber
- 60 g radish
- 1 small carrot
- 60 g red cabbage
- a little tamari or soy sauce
- a little sesame oil
for the dressing
- 3 tbsp peanut butter
- 1 lime juice
- 1 tsp tamari or soy sauce
- 1 tsp maple syrup or another liquid sweetener
Instructions
to make the tofu
- Preheat your oven to 200C.
- Cut the tofu into bite-sized pieces (like cubes or triangles) and add to a bowl with the tamari. Mix well.
- Add the cornstarch and combine so that every piece of tofu is coated with some cornstarch.
- Add to a baking tray and spread evenly. Bake in the oven for 20-25 minutes until crispy, flipping halfway through.
to make the dressing
- Combine all ingredients in a small mixing bowl and combine until smooth. Add water a teaspoon at a time until you reach a somewhat runny, but not too thin consistency (you should be able to drizzle it).
to make the udon noodle bowl
- Cook the noodles according to package instructions. When they are done, rinse them under cold water. Then, add a little tamari and sesame oil to add flavor and prevent them sticking together.
- In the meantime, prepare the veggies. Thinly slice the cucumber and radish. Cut the carrots and red cabbage into thin slices (you can grate them, too, if you want).
to assemble the bowls
- Add a third each of the tofu, noodles and veggies to a bowl and drizzle over the dressing. Serve with some lime or parsley/coriander.
to assemble the bowls (to-go version)
- Assemble the bowls by adding a third each of the tofu, noodles and veggies to a food prep container. Store the dressing separately in 3 little jars until serving.