Vegan Noodle Bowl |
Vegan Noodle Bowl
fresh ingredients |
14 ounces extra firm organic tofu
2 T. organic canola oil
salt and black pepper
5 T. sesame oil
5 T. soy sauce
1/4 C. rice wine vinegar
1 T. agave nectar (or honey if not vegan)
2 cloves of garlic, minced
1/2 tsp. red pepper flakes
pantry ingredients |
16 ounces soba noodles
1 organic green bell pepper, sliced thinly
1 C. organic carrots, julienned
2 scallions, chopped
1/4 C. red onion, chopped
1/3 C. cilantro, chopped
2 T. sesame seeds
optional add ins:
(1 C. red cabbage, chopped)
tofu, ready to be baked |
Thoroughly drain the tofu to remove as much excess moisture as possible. Coat a pan with the canola oil and place the tofu on it, making sure both sides get covered with the oil. Season with salt and pepper and roast in the oven at 400F for about 30 minutes. In the meantime, set a large pot of water to boil. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, agave, garlic, pepper flakes, lime juice and zest. Set aside. When there is about 10 minutes left on the tofu, cook the soba noodles according to the package instructions. Once the tofu is cooked and the noodles and done, cube up the tofu into small, bite size pieces and toss with the dressing, the bell pepper, carrots, scallions, red onion, cilantro, sesame seeds and any other add ins you decide to use. Serve warm or cold.
my dinner for the following night |
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