Easy Vegan Rice Noodle Bowls
Quick and simple rice noodle bowls packed with veggies and flavor.
Ingredients
- 2 servings rice noodles (I used Ocean's Halo brand, 1 serving = 60g)
- 1/2 package extra firm tofu (1/2 package = 7 oz)
- 1/2 cup mukimame
- 1/4 cup white mushrooms (thinly sliced)
- 1/4 cup baby carrots (finely chopped)
- 1/4 cup peas
- 1/4 cup corn
- 1/4 cup zucchini (finely chopped)
- 4 cloves garlic (minced)
- 1 1/4 cup vegetable broth (more as desired)
- 2 tsp liquid aminos
- 1/4 cup avocado (sliced or chopped, for topping)
Instructions
- Add the vegetable broth and liquid aminos to a large pot and turn the heat to medium low.
- Cube the tofu, then add it to the pot along with the rice noodles, mukimame, sliced mushrooms, chopped baby carrots, peas, corn, chopped zucchini, and minced garlic.
- Cover the pot with a lid and bring the mixture to a boil.
- Boil the mixture until the noodles, veggies, and tofu are soft, about 5 - 6 minutes. Add a bit more vegetable broth as desired.
- Pour the rice noodle mixture into two serving bowls.
- Let the noodle bowls cool for a bit.
- Top the bowls with the sliced/chopped avocado.
- Dig in and enjoy!
Notes
nomeatfastfeet.com