Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving!
Crispy, crunchy, gingery, garlicky tofu with spicy saucy almond soba. We love everything about this vegan gluten-free noodle bowl, starting with how easy it is to make. Tofu and veggies roast to stir-fry perfection in just thirty minutes while you make soba noodles and whip up a delicious almond sauce. This recipe is great for a weeknight dinner or for meal-prepping for the week—it can easily be scaled up for more portions!
Prep time: 30 min.
Cook time: 30 min.
- 1 block firm tofu (we love local tofu by The Bridge!)
- 1 lb. frozen broccoli
- ¾ lb. Fresh-cut Organic Peppers from our produce department
- 1 package gluten-free soba noodles (we used King Soba Buckwheat & Sweet Potato)
- 4 tsp. coconut oil, divided
- 2 tsp. coconut aminos (or gluten-free tamari)
- 1 tsp. granulated garlic
- ½ tsp. ground ginger
- Salt + pepper
- Optional: fresh cilantro and scallion for garnish
For Spicy Almond Sauce:
- ½ c almond butter
- 2 tsp. apple cider vinegar
- 3 tsp. coconut aminos
- ½ tsp. granulated garlic
- ⅛ tsp. (or more!) ground cayenne pepper
- 5 tbsp. water
Preheat oven to 400°F.
Drain tofu. Wrap block in a clean tea towel and place on a plate; cover with a flat, heavy object (like a cast iron frying pan!). Allow tofu to press for 15-30 min. Slice tofu in half lengthwise, then cut horizontally into 1-in. strips. Season with coconut aminos, garlic and ginger (the ground spices act like cornstarch—helping to crisp the tofu during baking). Arrange in a single layer on a large baking sheet. Add 2-3 tsp. of coconut oil.
Place broccoli and peppers on another baking sheet with 2 tsp. coconut oil. Season to taste with salt and black pepper.
Bake both sheet pans for 15 min. Flip tofu and stir vegetables. Bake for another 15-20 min. (until tofu is crispy and broccoli and peppers are starting to char).
To make the spicy almond sauce, combine all the ingredients except the water. Mix well. Add water, 1tbsp. at a time, stirring as you go, until you reach desired consistency.
Cook soba noodles according to package instructions and toss with spicy almond sauce.
Serve soba noodles topped with crispy tofu and vegetables, garnished with fresh cilantro and scallions.
A seasonal twist on the standard ‘za. We’ve topped a pre-made gluten-free cauliflower crust with creamy pumpkin sauce, spicy baby arugula, and nutty Ewephoria sheep’s milk gouda.
Our vegan black bean burrito bowl with kale and quinoa is perfect for an easy weeknight dinner or for make-ahead weekday lunches. It’s vegan and gluten-free and can easily be tailored for individual tastes!
Enjoy this warm and hearty dinner salad with a fresh baguette. This recipe is easy to tailor to what you have on-hand. Substitute beets, butternut squash, sweet potatoes, or turnips for the Vegetable Roasting Mix. It also works well with salmon or chicken!