Vegan Thai Buddha Bowl
Gluten Free
Vegetarian
Mild Spice
Peanuts
Sesame
Soy
Vegan
15 minutes
2 Servings per kit
Overview
This tasty vegan dish features toasted chick peas, shredded carrots, spinach, edamame, and organic ginger soy marinated tofu. Tossed together with our scratch-made Thai peanut sauce, steamed rice noodles and a squeeze of lime juice. 20 minute entrée perfect for a meatless Monday! Jalapeno not included. (tree nut = coconut milk)
Cooking instructions
- Place 8 cups of water and 1/4 teaspoon of salt in the large pot and bring to a boil. Add the rice noodles, chickpeas, and edamame. Boil for 2 minutes, then drain and rinse with cold water.
- In the large bowl (or you could use the pot once it is cool), mix the drained rice noodles, chickpeas, edamame, spinach, and carrots with the sesame ginger sauce.
- Cut the tofu into 1/2-inch pieces. Place the medium sauté pan on medium-high heat. Add 1 tablespoon of cooking oil to the pan and preheat for 2-3 minutes. Carefully place the cut tofu in the pan. Flip over after 2 minutes of cooking time. Continue cooking for 2-3 more minutes until crispy.
- Turn the burner down to low heat. Carefully spoon the peanut satay sauce into the pan, plus rinse out the pouch with a container containing 2-3 tablespoons of hot water and add that as well. Cook for 1-2 minutes, then remove from the burner. Taste and add salt, pepper, or chili flakes as desired. Turn off all heating elements.
- To assemble your beautiful meal, Place the noodles and veggies mix in the center of a bowl. Top with the tofu and pour on the warm satay sauce. Enjoy!
Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.,