Dinner/ Lunch/ Plant-Based/ Recipes/ Vegan

Go Almond In! Thai Buckwheat Noodle Bowl


A healthy & tasty spin on the Thai Peanut Bowl

If you’ve gone all in during your workout, you’re ready for something hearty and satisfying! This mouth-watering and healthy Thai Almond Tofu Bowl features inflammation-fighting Soba (buckwheat) noodles, nutrient-dense veggies, topped with protein-rich crispy tofu! Delicious and relatively easy to make, this vegan bowl with gluten-free buckwheat noodles makes this a go-to for a comforting post-ride meal.

Deliciously healthy plant-based mouthfuls

Meat-free athletes—from tennis champion Venus Williams to NFL quarterback Colin Kaepernick—have already proven the performance-boosting power of a plant-based diet.  This recipe features a range of nutrients; including protein-rich tofu, fibre-fuelled buckwheat, magnesium-rich almonds, heart-healthy and VO2 max supporting garlic!

* Did you know 100 grams of tofu contains 17.3 grams of protein, which is comparable to ground beef, which has 19 grams per 100 grams.

Nutritional Highlights

Red Chili’sRich in anti-inflammatory boosting antioxidants, immunity enhancing vitamin C.

Garlic– Full of bone-healthy manganese and cell-protecting antioxidants, mood-boosting Vitamin B6 and immunity-strengthening Vitamin C.

Tofu – Full of muscle-repairing protein, anemia-fighting iron and bone-building calcium.

Kale – For athletes, the iron in Kale will transport oxygen to various parts of the body. The Vitamin B6 in Kale will help maintain healthy nervous and immune systems.

Ginger – Ginger is among the healthiest and zestiest spices on the planet. A natural anti-inflammatory, it may reduce nausea, help with digestion, fight cancer and boost the immune system. For athletes, ginger can open up your airways, assist in weight-loss, improve circulation and strengthen your immune system.

Spinach – One of the most nutrient-dense foods on the planet, this endurance enhancing leaf is full of iron, contains cancer fighting antioxidants, Vitamin A, Vitamin K, and 40% of your magnesium requirement daily. Whoa yeah baby let’s get it on!

Carrots – Loaded with collagen synthesizing and soft tissue healing Vitamin C, cell-growing and free-radical fighting Vitamin A.

Cilantro – Cilantro is one of the richest herbal sources for vitamin K; provide about 258% of daily recommended intake. Vitamin-K has a potential role in bone mass building. —recovery faster from injuries!

AlmondsFull of muscle-repairing protein, energy-boosting Riboflavin and Vitamin B2, free radical fighting antioxidants and blood sugar and blood pressure stabilizing magnesium.

BuckwheatBuckwheat (not actually a wheat) contains rutin, a nutrient that supports circulation, helps stabilize blood pressure and reduce bad cholesterol. Additionally, dietary fibre helps food move smoothly through the digestive tract, aiding in digestion. Buckwheat offers a good source of digestible plant protein too—for every 100 gram serving, you’re getting as much as 14 grams of protein, and 12 different amino acids to support growth and muscle synthesis.

Sesame Seeds – Rich with skin-enhancing zinc, heart-healthy magnesium, anemia-fighting iron and cholesterol-lowering and cancer-fighting phytosterols.

Go Almond In! Thai Buckwheat Noodle Bowl

Print Recipe
Serves: 2–3 Cooking Time: 30min


  • ⅓ box organic Soba Buckwheat Noodles, *or zucchini zoodles
  • 3 organic carrots, grated (about 1 cup total)
  • 1 organic zucchini, grated (about 1 cup total)
  • ¼ cup chopped organic toasted almonds
  • 100g pressed tofu, cubed
  • ¼ tsp. red curry paste
  • 1 tsp coconut oil
  • 4 leaves Lacinato kale
  • 1/2 cup minced spinach
  • ¼ tsp. black sesame seeds
  • For the sauce:
  • 1 tbsp. red curry paste
  • 1 tsp. toasted sesame oil
  • 1 tbsp Bragg soy sauce
  • ½ lime, juiced
  • 3 clove fresh garlic, grated or pressed
  • small bunch chopped cilantro
  • 1-inch piece of fresh ginger, grated and squeezed juice-only added
  • ¼ tsp. maple syrup
  • ¼ cup organic crunchy almond butter



Pre-heat your oven to 400°F.


Step 1: Bake the Tofu Drop 1 tsp. coconut oil into cast iron pan or baking sheet. Lightly coat your tofu cubes in ¼ tsp. red curry paste and place on pan. Cook 10-13min until lightly crispy. Set aside.


Step 2: Prep the Sauce Combine ingredients for sauce in a small bowl. Set aside.


Step 3: Boil water for noodles


Step 4: Sautée Veggies In a saucepan, sautée grated carrot, zucchini, spinach.


Step 5: Toast your Kale Drop kale leaves into pan and bake 4–8min until crispy. Set aside.


Step 6: Drop noodles into boiling water and cook 4-8min, depending on brand.


To Finish Add thai sauce to pan with veggies, stir in tofu. Gently fold in your cooked noodles with tongs.


To Plate Serve in a bowl top with toasted almonds, toasted kale and sesame seeds.

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