Make Vegan Thai Peanut Noodle Bowl
Vegan Thai Peanut Noodle Bowl
Ingredients:
- 8 ounces of dried pasta
- 1 block of extra firm tofu
- 2 tablespoons vegan butter
- 1 cup of spinach
- 1 cup of Bok Choy
- 2 tablespoons vegan cream cheese
- 2 tablespoons BBQ sauce
- 2 tablespoons Thai peanut sauce
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1 cup of brewed coffee
- 2 slices of sourdough bread
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Cut the tofu into cubes and spread them out on a baking sheet lined with parchment paper. Bake for 25 minutes, flipping the cubes halfway through.
3. Meanwhile, cook the pasta according to package instructions.
4. In a large skillet, melt the vegan butter over medium heat. Add the spinach and Bok Choy and cook until wilted, about 5 minutes.
5. Add the vegan cream cheese, BBQ sauce, and Thai peanut sauce to the skillet and stir to combine.
6. Add the cooked pasta to the skillet and stir to combine.
7. Add the chopped parsley and mint and stir to combine.
8. Serve the noodle bowl with the baked tofu cubes and a cup of brewed coffee.
9. Toast the sourdough bread and serve alongside the noodle bowl. Enjoy!