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Few years ago I’ve started the “Food” category on my blog, but unfortunately I couldn’t keep up posting recipes frequently. Since the pandemic has started, I am back to the kitchen for cooking, baking and writing new recipes.

There are so many reasons why I love cooking, but one of the main reasons is that I love incorporating fresh ingredients into meals that makes them healthier than having processed food. I find cooking as a very relaxing activity to practice. Hunting for the ingredients, preparing them and putting them together to make something delicious, puts me in a much relaxed and happy mood than sitting on the couch and watching Netflix.

For the first #QuarantineRecipe I’ve created is this delicious easy vegan brown rice noodle bowl. A perfect dish for spring, which is nourishing, packed with lot of vitamins, spicy, gluten-free and super easy to make. Served with vegetables, brown rice noodles and crispy tofu.

Brown Rice Noodles

I am gluten intolerant, so I don’t eat the traditional noodles— therefore brown rice noodles are a perfect option. As a result, brown rice retains the nutrients that white rice lacks such as vitamins, minerals, and antioxidants. This whole grain is also a good source of folate, riboflavin (B2), potassium and calcium. Additionally, brown rice is exceptionally high in manganese.

How to make Crispy Tofu in the Oven

The first component of this recipe is the organic tofu. Many like to deep fry the tofu, but I prefer to make a crispy tofu in the oven.

All you’ll need is a block of a firm organic tofu, a baking sheet, some parchment paper, and an oven. Just cut the block into cubes, place the cubes on a parchment-lined baking sheet and bake the tofu for about 30 minutes at 220ºC, until it’s crispy!

The Secret to Vegan Brown Rice Noodle Bowl

The secret to a delicious dish is the spicy sauce. To make the sauce from the scratch is not difficult. Simply add all ingredients I’ve listed below and read the instructions. The base is coconut milk, but it’s the spices that give it flavor. The coconut milk-based sauce is on the thicker side, but it ends up making the dish easier to eat and just so delicious with lot of flavours!

The instructions might seem a lot and complicated, but it’s actually just few easy steps you need to create this dish.

Crispy tofu: Start with baking the tofu in oven first, then move to cutting the veggies and preparing the base of the sauce.

Veggies: steam the broccoli, and bake red bell pepper with sweet potatoes in oven.

Bok choy: in a separate pan, roast the bok choy.

Noodles: Cook the noodles according to the package, which usually takes 5-6 min.

Vegan Brown Rice Noodles with Tofu and Vegetables
  • Cook Time 30 minutes
  • Total Time 40 minutes
  • Servings 4 servings

For the tofu:

  • 1 block extra firm tofu
  • Cooking spray (optional)
  • Salt
  • Pepper

For the sauce:

  • 1 tablespoon coconut oil
  • 2 small sized tomatoes, peeled
  • 1 large red onion
  • 4 garlic cloves
  • small size fresh ginger
  • 1 (14.5oz) can full-fat coconut milk
  • 1 (14.5oz) can lite coconut milk
  • ½ tsp cayenne pepper powder
  • ½ tsp coriander powder
  • ½ tsp dried mango powder
  • ½ tsp cumin powder
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ lime juice

For the vegetables:

  • 1 package brown rice noodles (you can also use ramen noodels)
  • 2 cups broccoli florets, steamed
  • 1 cup sliced carrots
  • 1 cup sliced red pepper
  • 1 cup of sweet potatoes
  • 4 small bok choy’s (optional)

Prepare the tofu: Preheat the oven to 220°C and add the baking paper to the pan. Cut the tofu into cubes and bake them for 30 minutes. In between flipping halfway through.

Baking veggies: While the tofu is baking, mix the red pepper and sweet potatoes in a backing sheet with 1 tablespoon coconut oil. Bake them for 30 min.

Prepare the sauce: While the tofu is baking, cut the onion, ginger, garlic, peel the tomatoes and add them all together to food processor to make a nice paste.

In the meanwhile pre-heat the coconut oil and add the paste into the pan. Then slowly start adding the spices: cayenne pepper, coriander, dried mango powder, cumin powder, black pepper, and salt. Sauté for 3-5 minutes until the paste is fragrant. Add the coconut milk, lime juice and bring to a boil. Turn down the simmer and add the veggies and the tofu.

Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions.

Roasting the bok choy: Place bok choy on a rimmed baking sheet. Drizzle with coconut or olive oil and a few grinds pepper. Bake until stalks are tender, 6 to 8 minutes.

The end: When the noodles are cooked, add the noodles to the pan where the sauce and the veggies are cooking. Mix them all together and let them cook slowly for three minutes until they are ready to be served.

Make your bowls: Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls. Add roasted bok choy as topping.

All photos (c) DisiCouture

*Disclosure: This post is 100% not sponsored. 

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