2 medium sweet potatoes, small cubes
2 medium carrots, thinly sliced in 1/2" circles
1/2 medium eggplant, thinly sliced into strips
1 cup butternut squash, cubed
1 red onion, thinly sliced
1/2 cup parsley leaves, chopped
1 veggie broth cube dissolve in 1/2 cup hot water
1 cup walnuts, chopped
1 tablespoon olive oil
Turmeric, cumin, salt and pepper, to taste
1/4 cup Braggs Liquid Amino Acids
12 ounces soba noodles
1 pound silken extra-firm tofu
1 cup chopped scallions
1) Begin by prepping veggies as directed. Heat olive oil in large pot. Add in all veggies, including onions and walnuts. Stir often, adding spices to taste.
2) Dissolve veggie cube in 1/2 cup hot water and add to pot. Cook until veggies are soft but still maintain their shape, around 10 to 15 minutes. Add in parsley, turn off fire. Almost all liquid should be gone.
3) At the same time, in a separate pot, boil salted water for soba noodles. Cook noodles for 4 to 5 minutes, until desired texture. Drain noodles and rinse with cold water. Set aside.
4) Pat extra-firm tofu dry. Crumble onto slightly oiled skillet and pan fry until golden. Add Braggs and stir in cooked soba and scallions. Pour Soba/tofu mixture into large pot with seasoned veggies. Mix and heat together on low for 5 minutes. Serve garnished with fresh parsley leaves.