Instant No-Cook Vegan Meals On-The-Go (5 Ways!) | Gluten-Free, Oil-Free, Refined Sugar-Free | The Plant Philosophy

Tofu Rainbow Veggie Noodle Cup



Yield 1 quart


Sauce Ingredients:


  1. In a small bowl combine sauce ingredients and set aside.

  2. Small dice your baked tofu and add to the bottom of your jar with sauce to marinate.

  3. Wash and prep all veggies to chop.

  4. Thinly slice radishes, either by hand for with a food processor.

  5. In a food processor shred your zucchini, carrots and purple cabbage. Finely chop your green onion.

  6. Top your tofu with each layer of veggies. Starting with zucchini, radishes, purple cabbage and carrots. Finish off with softened rice noodles.

  7. To “cook” noodles I added them to a pint jar and topped with hot water. Sealing with a lid and letting it rest for 2-4 minutes until tender. Drain and top your jar upon serving.

  8. Garnish with fresh cilantro and enjoy.


This will keep for up to 4 days sealed in the fridge.

Courses Lunch, Entree

Cuisine Asian

Recipe by The Plant Philosophy at