Craving this deconstructed veggie spring roll bowl right about now This bowl is…
Craving this deconstructed veggie spring roll bowl right about now ✨ This bowl is such a great mix of fresh, nutrient dense and satisfying that I love making it for a quick dinner or lunch 🙌🏼.
To make 👉🏼: cube a block of extra firm tofu, and toss it in 2 tsp garlic powder, 1 tsp onion powder, 2 tbsp flour or corn starch (the secret to crispy tofu!) and a pinch of salt. Bake at 450 F for 25 minutes, flipping half way through. Meanwhile, make buckwheat noodles (or any noodles you like) as per package instructions and julienne desired veggies. Here I did quick pickled cabbage, red peppers, cucumber, beets and arugula. Make the peanut lime sauce, following the recipe in my free ebook (link in my “Ebook” highlights!). Once all components are done, serve together and enjoy! 💛