High-Raw Vegan Thai Daikon Noodle Bowl


Build a better bowl with nutritious noodles made from colorful veggies, including carrots, cucumbers and radishes. This warm, high-raw dish is carefully constructed from the bottom up starting with spiralized vegetables and marinated tofu. Top it off with a homemade Thai dressing followed by sesame seeds and fresh greens for a fancy finish before serving. Not ready to eat just yet? Prep this recipe in advance and store it in your lunch container to enjoy at the office or when you’re out and about!

Homemade Vegan Thai Tofu Daikon Noodle Bowl | Vitacost.com/Blog

Serves 2

8 oz. extra firm tofu, pressed
6 cups daikon radish, spiral cut
2 cups cucumber, diced or thinly sliced
2 cups carrots, peeled into ribbons
1 avocado, thinly sliced
3 Tbsp. scallions, thinly sliced
Toasted sesame seeds
Fresh cilantro

1 cup vegetable stock
2 Tbsp. garlic chili paste
2 Tbsp. lime juice
1 Tbsp. miso paste

Thai sauce
1/4 cup Coconut Secret Coconut Aminos
1 Tbsp. Vitacost Smooth & Unsalted Almond Butter
2 Tbsp. tahini
3 Tbsp. lime juice
3 Tbsp. water
2 Tbsp. garlic chili paste
1/4 tsp. onion powder
1/4 tsp. garlic powder


  1. Slice, dice and spiralize veggies as noted above.
  2. Cut tofu into bite-sized pieces. In deep dish, add marinade ingredients and whisk to evenly combine. Marinade for at least 30 minutes (overnight is best for optimal flavor).
  3. Line baking sheet with non-stick lineror parchment paper. Drain tofu from marinade and arrange in single layer on baking sheet. Bake 20 minutes at 425 degrees F. (Note: You can also sear the tofu in a pan over medium heat for 10 minutes, flipping halfway through.)
  4. In bowl, combine Thai sauce ingredients until blended. It will thicken once refrigerated. Add more water to thin it out if needed.
  5. Assemble serving bowls with a base of spiral-cut daikon, tofu, veggies, avocado and sauce. Top with sesame seeds, scallions and fresh cilantro.

Additional tips:

  • Sauce will keep in air-tight container for up to one week in refrigerator.
  • Don’t exceed more than 48 hours of marinating tofu or it will begin to break down.