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Banh Mi Bowls with Crispy Tofu

Caitlin Shoemaker
  • 60 minutes
  • Serves 3 to 4

INGREDIENTS

2

Carrots, medium

1/2

bunch Cilantro

1 cup

Daikon radish

3 cups

Greens, Mixed

1

Jalapeno

1 cup

Pink radish

2 cups

Seedless or persian cucumbers

1/2

White onion, Medium

1

block Tofu, Extra Firm

1 1/2 tbsp

Agave nectar

1 tbsp

Tamari, Reduced-Sodium

8 oz

Brown rice pad thai noodles

2 tbsp

Nutritional yeast

1 tbsp

Salt

2 cups

Distilled white vinegar

1 tbsp

Rice vinegar, Unseasoned

1

Cilantro dressing and toasted cashews, Creamy