Tofu Noodle Veggie Bowl with Ginger Nectarine Vinaigrette
Ingredients
- 1 block tofu
- Small package sliced shiitake mushrooms
- Small bag brussel sprouts
- Bundle of asparagus
- Half of a seedless cucumber
- Baby spinach or other greens
- A bit of 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 until browned on a few sides
Roast a small bag of brussel sprouts cut in half and a bundle of asparagus with tough ends trimmed
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 dressing ingredients including 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, the cooked nectarine, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper
Plate all the veggies over baby spinach or other greens along with a bit of noodles
Drizzle the dressing over the top
Top with red chili flakes and fresh mint
