Tofu Noodle Veggie Bowl with Vinaigrette
Ingredients
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
Bowl components
- 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
- bit of noodles
- red chili flakes
- fresh mint
Preparation
Cook 1 diced nectarine over medium-low heat with a dash of water for about 3 to 5 minutes covered, until very soft
Blend all the dressing ingredients including the cooked nectarine
Sauté 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 tough bottom ends trimmed off
Chop half of a seedless cucumber
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
Tips
This is a great way to use up leftover veggies and noodles
