Tofu Noodle Veggie Bowl with Ginger Nectarine Vinaigrette
Ingredients
- 1 block tofu
- Small package sliced shiitake mushrooms
- Small bag brussel sprouts
- Bundle asparagus
- Half seedless cucumber
- Baby spinach or other greens
- Noodles
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons avocado oil
- 1 tablespoon coconut aminos
- 1.5 teaspoons grated fresh ginger
- 1 garlic clove
- 1 nectarine
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
Preparation
Saute 1 block of tofu cut into 1cm cubes and a small package of sliced shiitake mushrooms in a bit of oil, browning on a few sides.
Roast a small bag of brussel sprouts cut in half and a bundle of asparagus with the tough bottom ends trimmed off, until tender.
Chop half of a seedless cucumber.
Cook 1 diced nectarine over medium-low heat with a dash of water for 3 to 5 minutes covered, until very soft.
Blend the cooked nectarine with 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 3 tablespoons avocado oil, 1 tablespoon coconut aminos, 1.5 teaspoons grated fresh ginger, 1 garlic clove, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper.
Plate the sauteed tofu and mushrooms, roasted brussel sprouts and asparagus, and chopped cucumber over baby spinach or other greens. Add a bit of noodles, drizzle with the dressing, and top with red chili flakes and fresh mint.
Tips
This is a perfect way to use up leftover veggies and noodles.
