Toss in 1 tablespoon each of tamari/soy sauce, avocado oil and apple cider vinegar.Ģ) Place under your oven's broiler (grill) for 10 minutes, or until cubes are just turning golden.ģ) Flip and cook for another 10 minutes until cubes are browned but not tough. Look for them in your local Asian grocery store as they'll probably be cheaper.īok choy - My favourite type of leafy green in this noodle recipe, but any dark leafy green will work (such as spinach, chard, collards etc.) How to make vegan tofu noodles with almond butterġ) Cut tofu into 1-inch cubes, and place on an ovenproof tray. Oyster mushrooms - Any mushrooms will work, but I love the chewy texture of oysters. You could also use soba, udon or ramen noodles if preferred. Rice noodles - I like using flat, pad thai-style noodles in this dish as I like their chunkiness. You can sub in a lower sodium alternative such as Braggs Liquid Aminos if needed. Tamari/soy sauce - Gives saltiness to the sauce. You could also sub in cashew or peanut butter if preferred. It's wonderfully sweet and creamy, and makes a great savoury sauce when mixed with tamari, vinegar and maple. You could use tempeh, it just might need less cooking time.Īlmond butter - The base of the sauce. Tofu - I recommend medium firm tofu, as it's softer than firm and has a great texture, but firm will also work. It's also a healthier alternative to frying as it requires less oil. It sticks to the pan a lot less when broiled, and requires less constant attention. I love broiling (or grilling, if you're in the UK) my tofu instead of frying it simply because I find it easier and less messy. Quick recipe - Takes less than 30 minutes to throw together - a winner for weeknight dinners! Why broil tofu instead of frying it? Nourishing as well as delicious - Tofu is broiled instead of fried, which is not only easier but a healthier way of cooking. Vegan and gluten free - Tofu is a plant-based protein, and flat rice noodles are naturally gluten free. Protein-packed! The tofu in this recipe makes it a high protein meal, which means you'll stay full for longer. My version is a mix of flat rice noodles, seasoned quick crispy tofu, tender oyster mushrooms and crunchy bok choy and carrot, smothered in a savoury but creamy almond butter sauce. Suffice to say, these bowls are delicious, packed with plant protein and incredibly satisfying! Before I lapse into poetry about these bowls I'll get a grip on myself and share the recipe. And then there's the sauce to tie it all together. I'd been seeing them for weeks and they looked SO good I had to try one.Īnd what more could you want? These bowls contain noodles, tofu, and usually a variety of fresh vegetables. You know those noodle bowls that are all over instagram? I wanted to make one.
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