Tofu Noodle and Veggie Bowl
Ingredients
- 1 block tofu
- small package sliced shiitake mushrooms
- small bag brussel sprouts
- bundle asparagus
- half seedless cucumber
- baby spinach or other greens
- bit of noodles
- red chili flakes
- fresh mint
- bit of oil
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
Preparation
Cut the tofu into 1cm cubes and saute with sliced shiitake mushrooms in a bit of oil until browned on a few sides.
Roast the brussel sprouts (cut in half) and asparagus (trim tough bottom end) until done.
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 together, 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, and season with 1/8 teaspoon each kosher salt and pepper.
Plate the veggies over baby spinach or other greens, along with a bit of noodles. Drizzle the dressing over top and top with red chili flakes and fresh mint.
