Veggie and Tofu Soba
1 tablespoon olive oil
2 medium carrots, thinly sliced in 1/2 circles
2 medium sweet potatoes, 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 veggie broth cube
1/2 cup hot water
1/2 cup parsley leaves, chopped
12 ounces soba noodles
1 package (12 ounces) silken extra firm tofu
1/4 cup Bragg's liquid amino acids
1 cup scallions, chopped
olive oil
turmeric, to taste
cumin, to taste
salt and pepper, to taste
1. Heat olive oil in large pot. Add in all veggies, onions and walnuts. Stir often. Season to taste with spices. Dissolve broth cube in hot water. Add to pot. Mix well and cook uncovered until veggies are tender, and almost all liquid is evaporated. (about 10-15 minutes)
2. Add chopped parsley, mix and turn off heat. Set aside. Boil salted water for soba noodles. Cook noodles for 4-5 minutes. Strain and rinse with cold water. Set aside. Pat dry extra-firm tofu. Place small amount of oil in skillet, add tofu and cook until golden. (5-10 minutes)
3. Add Bragg's and scallions to tofu. Then add soba noodles. Mix well. Add soba/tofu mixture to large pot with seasoned veggies. Mix over low heat for 5 minutes. Serve garnished with parsley leaves.
SO HOW'D IT GO?
Be the first to add a comment.