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protein power bowls

Protein Power Noodle Bowls


  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

These healthy vegan soba noodle bowls are chock full of protein, fibre, and healthy fat. Layers upon layers of colour and flavour make for one delightful meal.


Ingredients

Scale

Crispy Tofu Steaks

  • 1 block (454 g) firm or extra-firm tofu
  • 1 tbsp extra virgin olive oil
  • 1 tbsp tamari or coconut aminos
  • 1 tbsp arrowroot starch/powder

Lemon Tahini Sauce

  • 1/2 cup tahini
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1 tbsp tamari or coconut aminos
  • 1 tbsp hot sauce
  • 1 tbsp pure maple syrup
  • 1/4 tsp each fine sea salt and freshly ground black pepper, or more to taste
  • 1/41/2 cup water

Sweet and Spicy Sunflower Seeds

  • 3/4 cup sunflower seeds
  • 1/2 tbsp pure maple syrup
  • 1/8 tsp cayenne
  • 1/4 tsp fine sea salt
  • 1/2 tbsp virgin coconut oil, melted

Bowls

  • 1 large ripe avocado, pitted and diced
  • 2 medium carrots, chopped into matchsticks
  • 1 red bell pepper, thinly sliced
  • 2 cups shredded red cabbage
  • 1 medium tomato
  • 1/2 English cucumber, diced
  • 1 cup thinly sliced red onion
  • 1 cup stemmed cilantro, for garnish
  • 1½ cups cooked chickpeas (1 14-oz can)
  • 1 230 g box soba noodles

Instructions

  1. Make the Crispy Tofu Steaks: Slice the tofu into 16 even triangles. Place in a medium bowl and add the olive oil, tamari, and arrowroot. Shake the bowl to evenly distribute, then lightly toss.
  2. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the tofu triangles in an even layer on the baking sheet and bake for 25-30 minutes, or until browned and crispy.
  3. While the tofu is in the oven, make the Lemon Tahini Sauce: Place the ingredients in a blender or food processor and blend until smooth. Add water as needed to create a dressing-like consistency. Transfer to a container or jar and cover until ready to serve.
  4. Once the tofu is out of the oven, reduce oven temperature to 350°F and line a second baking sheet with parchment paper. Place the sunflower seeds in a medium bowl. In a small dish, whisk together the maple syrup, cayenne, salt, and melted coconut oil. Drizzle over the sunflower seeds and toss. Pour the sunflower seeds onto the prepared baking sheet and roast for 10-15 minutes, or until browned and crispy. Remove from the oven and let them cool on the baking sheet.
  5. Next, cook the soba noodles according to the directions on the package while you chop the vegetables.
  6. To assemble the bowls, evenly divide the soba noodles between four bowls. To each bowl, add 4 triangles of tofu, a scant 1/3 cup of chickpeas, even amounts of the vegetables, 1/4 of the avocado, a couple of spoonfuls of the sunflower seeds, and a couple of generous spoonfuls of the lemon tahini sauce.
  • Category: Entree
  • Cuisine: Vegan