Vegan Banh Mi Buddha Bowl For Two

"Fresh and colorful banh mi bowl with rice noodles, cilantro, sliced cucumber, carrot strips, avocado, shredded cabbage, crisp tofu in a simple sauce, and sesame seeds. This bowl was inspired by @choosingchia and her #buddhabowlbonanza with @food_without_regrets and @healthyeating_jo. Hope you had a wonderful and relaxing weekend like I did! I'm all prepped for another healthy week. Let's do this!?? Snapchat: candicelynn09"
-- @candicelynnfitvegan

1/2 pkg firm tofu, chopped into cubes
1/2 pkg flat rice noodles, prepared according to directions
Cabbage, sliced thin
Cucumbers, sliced thin
Carrots, cut into ribbons with vegetable peeler
Avocado, sliced
Fresh cilantro
Sesame seeds
1 tbs liquid aminos, coconut aminos, soy sauce or other alternative
2 tbs vegan hoisin sauce
1 tsp chili paste

Preheat oven to 400 degrees.  Place chopped tofu in a single layer on parchment lined baking sheet.  Bake for 10 minutes then flip and continue baking for 10-15 minutes more (or until turning golden). Meanwhile, prep veggies and rice noodles.  Rinse cooked noodles under cold water and drain.  Mix soy sauce or alternative, hoisin, and chili paste.  Toss baked tofu in sauce to coat. Assemble bowls with all components and sprinkle with sesame seeds.  Enjoy!