Vegan Taco bowls with Cilantro Lime Cauliflower Rice
The recipe Vegan Taco bowls with Cilantro Lime Cauliflower Rice could satisfy your Mexican craving in
Vegan Pad Thai with Tofu
Ingredients
- 6 ounces dried wide rice noodles
- 2 tablespoons peanut oil, divided
- 1 (14 ounce) package extra-firm tofu, drained, patted dry and cut into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 7-ounce package mung bean sprouts (about 2 cups)
- 1 bunch scallions, sliced, 1/4 cup reserved for garnish
- ¼ cup rice vinegar
- 3 tablespoons reduced-sodium soy sauce (see Note)
- 2 tablespoons brown sugar
- ½ teaspoon crushed red pepper
- ½ teaspoon nutritional yeast
- ¼ cup chopped unsalted dry-roasted peanuts
- Lime wedges
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