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This bowl has over 30g of protein (depending on the brand of tofu you use) and it’s so delicious. Ps there’s a tutorial for the tofu on my YT channel if you want to watch how it’s made 👀

Crunchy Edamame:
1 cup frozen edamame, thawed
1 tbsp olive oil
Pinch of salt and pepper
1 tsp chilli flakes
1 tsp garlic powder

Crispy Tofu:
200g firm organic tofu
1 cup bread crumbs of choice
1/4 cup flour of choice
1/3 cup water or soy milk
Pinch of salt, pepper and oregano
Enough cooking oil to shallow fry

Nuoc Cham style sauce (makes 2 servings):
3 tbsp lime juice
2 tbsp rice wine vinegar
1 tbsp tamari sauce
2 tbsp maple syrup
1 garlic clove, finely diced or minced
1-2 tsp freshly diced red chilli or chilli flakes
1 tbsp water

Salad:
Handful Lettuce, chopped
1/4 Carrot, sliced
1/4 Cucumber, sliced
1/4 Red chilli, sliced
Handful Mint leaves
1 serving of vermicelli noodles

Preheat oven to 200C. Add the edamame, oil and seasonings to a bowl and toss. Spread onto a lined baking tray and bake for 20-30 mins until golden and crunchy.

Firmly press the tofu to remove any water and slice into 1 cm thick rectangle pieces and set aside.

In a shallow bowl combine the flour, water, salt, oregano and pepper, and in a separate bowl add the bread crumbs.

Dip the tofu into the batter and drip any excess off, then toss it in the panko crumbs and place on a plate.

Place a frypan over medium heat and add enough cooking oil to cook a half side of the tofu. Once the oil is hot add in the tofu pieces and cook until lightly golden on each side. Once ready set aside onto a paper towel to remove any excess oil.

Cook the rice noodles according to package instructions. Mix the Nuoc Cham sauce. Add everything to a bowl, pour over the sauce and enjoy!

#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #tofu nourish bow