Vibrant Vietnamese Bowl: A Gluten-Free Energizer
Find a refreshing and rejuvenating gluten-free Vietnamese bowl recipe that's easy to make and packed with nutrients.
Allergens
Soy (in tofu)
Ingredients
- 8 oz extra
- firm tofu 1 cup mixed greens (spinach, lettuce, and kale) 1 cucumber, sliced 1 carrot, julienned 1/2 red bell pepper, thinly sliced 1/2 cup cilantro leaves 1/2 cup mint leaves 1 lime, juiced 1 tbsp sesame oil Salt and pepper, to taste
Instructions
- Press the tofu between paper towels to remove excess moisture. Cut into bite sized cubes.
- Heat a non stick skillet over medium heat. Add the tofu and cook until golden and crispy, about 3 4 minutes per side. Season with salt and pepper. Set aside.
- In a large bowl, combine mixed greens, cucumber, carrot, bell pepper, cilantro, and mint leaves. Toss gently.
- Drizzle the salad with lime juice and sesame oil. Toss again to evenly distribute the dressing.
- Divide the dressed salad among two bowls. Top each bowl with half of the cooked tofu.
Chef’s Insight
This dish is perfect for a light lunch or dinner, providing essential nutrients and energy.
Notes
Adjust the amount of lime juice and sesame oil according to taste preferences.