2 medium carrots, thinly sliced in 1/2" circles
2 medium sweet potatoes, cut into small cubes
1 cup butternut squash, cubed
1 red onion, thinly sliced
1/2 medium eggplant, thinly sliced into strips
1 cup walnuts, chopped
1 tablespoon olive oil
1 vegetable broth cube dissolved in 1/2 cup hot water
1/2 cup parsley leaves, chopped
12 ounces soba noodles
1/4 cup Braggs liquid amino acids
1 cup chopped scallions
1 pound extra firm tofu, cubed
turmeric, cumin, salt and pepper to taste
1) Heat olive oil in large pot. Add in all veggies, including onions and walnuts. Season and cook, stirring often. Add vegetable broth to the pot. Mix well and cook uncovered until veggies are tender but still maintain their shape and almost all liquid is evaporated, about 10 to 15 minutes. Add chopped parsley, mix and turn off heat. Set aside.
2) Boil salted water for soba noodles. Cook noodles for 4 to 5 minutes or until tender. Strain and rinse with cold water. Set aside.
3) Pat dry tofu. Place small amount of oil in skillet, add tofu and cook until golden. Add Bragg's, scallions , and soba noodles. Mix well.
4) Mix together the noodles with the vegetable mixture. Mix over low heat for 5 min. Serve garnished with parsley leaves.