Banh Mi Bowl

Ingredients

Kale

Carrots

Cucumbers

Snap Peas

Red Cabbage

Scallions

Cilantro

Tofu (pressed and cubed) ~If you have to idea what the hell pressing tofu is~

Avocado

Rice Noodles

Sauce for Tofu Marinade and Dressing

Sriracha (depending on how spicy you'd like it)

Equal parts of Braggs Liquid Amino Acids (soy sauce if you don't have) & Teriyaki Sauce

Sesame Seeds

Set oven to 400 degrees for tofu.

Combine marinade ingredients and lightly toss cubed tofu within the marinade.

Top with sesame seeds and lay on a lightly greased baking pan.

Bake for 5-7 minutes and then turn on broil to darken tofu to your preference (don't burn them!).

While baking tofu, prepare rice noodles. It is very easy to overcook rice noodles being that they take five minutes to cook before turning into baby food. Watch carefully.

Veggies can be cut to your preference, either sliced thin or cubed.

Once noodles and tofu are cooked, I topped my tofu with another quick coat of marinade before bowling but not necessary.

I prepared a separate bowl of sauce as well to top the bowl with once fully prepared.

With kale as the base, I then laid my vegetables and noodles down with the tofu on top. Scallions and cilantro then topped the tofu as well as additional sesame seeds.

Top with sauce.