Vietnamese-Inspired Rice Bowls with Crispy Tofu

Step 1

Preheat the oven to 375F. Dice the pressed Tofu into 1/2″ cubes, then add to a medium bowl. Add the Nutritional Yeast to the bowl, and mix well until the Tofu is evenly coated.

Step 2

Drizzle the Rice Wine Vinegar and the Tamari over the Tofu, and stir well. Add the Tofu to a greased or lined Baking Sheet and bake for 15 minutes, flip, and then another 15-17 minutes.

Step 3

While the Tofu is Cooking, wash and prepare all of your Vegetables, then place them all in a medium bowl. Bring the Vinegar, Agave Nectar, and Salt to a boil in a medium saucepan, then pour this liquid over the Vegetables. Carefully press the Vegetables down so they are fully submerged in the liquid, and let cool. Store any leftovers in the fridge in the pickling brine for up to 2 weeks.

Step 4

according to the package instructions, then drain and rinse.

Step 5

add a large handful of Mixed Greens to each bowl, then divide the Rice Noodles and Crispy Tofu evenly. Top with the Pickled Veggies, Radishes, Cucumber, Cilantro, a drizzle of Creamy Cilantro Dressing, and some Toasted Cashews.