Bowl of Tofu and Seaweed Salad
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Bowl of tofu and seaweed salad

Discover Pinterest’s best ideas and inspiration for Bowl of tofu and seaweed salad. Get inspired and try out new things.
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20min · 2 servings Purple Rice Noodle & Wakame Salad with Tangy Sesame-Vinegar Dressing Serves 2 Ingredients • 2 tbsp Ocean’s Halo Dried Wakame Seaweed • 2 packs/bundles (60g) Ocean’s Halo Purple Rice Noodles • Sliced smoked tofu • Thinly sliced bell peppers • Chopped green onion • 2 packs Ocean’s Halo Seaweed Snacks, crushed Dressing • 1 tbsp sesame oil • 2 tbsp maple syrup • 2 tbsp rice vinegar • 1-1.5 tbsp soy sauce, adjust to taste • Sprinkle of sesame seeds • 1 tsp minced garlic STEPS • Rehydrate the dried wakame by soaking it in water for 10-15 minutes until tripled in size. Drain from the water. • Cook the purple rice noodles in boiling hot water until chewy. Drain from the water and run through cold water. Drain any excess water. Drizzle over some sesame oil
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This contains an image of: SEAWEED FRIED RICE (vegan recipe)
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20min · 2 servings 11 Ingredients • Tofu • Teriyaki sauce • spring onions • carrots • avocado • sushi rice • vegan aioli • vegan sriracha mayo • Crunchilli chili topping • Maggi seasoning • seaweed Shred the tofu and carrots then Cut up the spring onions and avocado. Add the rice to a bowl with the chopped and shredded ingredients. Add the sauces, mix everything together and enjoy with a sheet of seaweed. Click the link in bio for more delicious vegan recipes!🌱
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Crisp, colorful, and full of umami flavor—Asian-Inspired Tofu Salad Bowls are a refreshing blend of marinated tofu, shredded veggies, sesame, and soy-ginger dressing. Light, healthy, and totally craveable. Save this for quick weeknight dinners or fresh lunches that won’t weigh you down! Marinated Tofu For Salads, Tofu Salad, Protein Bowls, Romaine Lettuce Salad, Big Salad, Asian Inspired Recipes, Fried Tofu, Hot Spicy, Ketogenic Recipes
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45min · 1 serving SOFT TOFU SOUP RECIPE ✨Macros✨: • 540 calories 49g P| 6g C| 32g F 🥗Ingredients : • 6oz Lean sliced beef • 1 egg • 6oz soon tofu (soft tofu is fine) • 1.75oz mushroom • 30g kimchi • 8 dried anchovy • 1 small white radish • 30g dried kelp or seaweed • Garlic • White onions Green onions 🧂Seasonings: korean red pepper flakes, stevia, sesame oil, salt, black pepper, fish sauce 👩‍🍳METHODS: • 1️⃣ pre-marinate beef with sesame oil, salt, black pepper and stevia • 2️⃣ to cook anchovy stock, boil dried anchovy, white radish and dried seaweed/ kelp in 3 cups of water for 15 mins. Strain the stock and discard solids • 3️⃣ in a hot sauce pan, saute garlic and white onions. Then add in korean red pepper flakes and our marinated beef. Add 1tbsp water to sti
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30min · 2 servings Maple Ginger Tofu Bowl by @itsallgoodvegan. Save this and follow for more incredi-bowls. Maple Ginger Tofu • 1/2 block pressed tofu • 2 tsp grated ginger • 1 tsp minced garlic • 1 Tbsp soy sauce • 2 Tbsp teriyaki sauce • 1-2 tsp maple syrup 2 tsp chili Preheat your oven to 375 degrees F. Combine the tofu ingredients in a bowl and mix well. Marinate for 1-2 hours. Place the tofu on a baking sheet lined with parchment paper. Bake for 20 minutes. Assemble your bowl with rice, tofu, cucumber, mango, and avocado. Garnish with chopped green onion and sesame seeds.
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