This is a filling noodle dish for breakfast, lunch, or snack.
Serves 1
Preheat the oven to 375F (190C)
A. Tofu:
1/3 block of organic firm tofu (pressed and drained, then cut into cubes or slices)
2 tsp. (28 g) miso paste or nutritional yeast
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos
1 tsp. (5 ml) garlic chili sauce or harissa sauce
1. Add together all the ingredients.
2. Place on a lined baking sheet and back for 20 minutes.
B. Noodles:
1 packet of noodles (of your choice): (gluten-free) ramen, soba, glass, shirataki, rice, kelp, veggie, wonton, or chow mein
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos
1 tsp (5 ml) garlic chili sauce or harissa sauce
2 tsp. (10 ml) each: sesame oil, organic maple or honey syrup, and rice wine vinegar
1/2 tsp. (1 g) ground ginger and garlic powder
2 organic scallions, sliced
C. Garnish with:
- green ends of the scallions
- sesame seeds
- red pepper flakes
1. Bring water to a boil and cook the noodles as directed.
2. Combine the rest of the ingredients in a bowl. Mix.
3. Drain the noodles.
4. Pour the sauce over the noodles.
5. Add the tofu.
6. Garnish with the scallions ends, some chives, sesame seeds, and red pepper flakes as desired.
