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Tofu and Vegetable Noodle Bowl [Vegan, Gluten-Free]
This vegan noodle bowl is absolutely delicious and super easy to make! All you need to do is cook the noodles and fry everything up in a wok. The ginger, lemon juice, and array of spices give the vegetables a delicious flavorful. The cashews also add a much needed crunch.... Read More
Ingredients You Need for Tofu and Vegetable Noodle Bowl [Vegan, Gluten-Free]
How to Prepare Tofu and Vegetable Noodle Bowl [Vegan, Gluten-Free]
- Cut the vegetables. Make sure the celery is in small pieces that are all the same size; cut the pepper and zucchini to your liking; julienne carrot; cut the tomatoes into 2; and cut the onion and chili into thin rings.
- Toast the cashew nuts without seasonings in a static oven at 212°F for 20 minutes.
- In a wok, heat the extra virgin olive oil, add the ginger and the chili pepper. Combine the vegetables in sequence, cooking them each for about 1 minute over a high heat and stirring often with a wooden scoop to prevent them from sticking to the bottom. Put the onion first, followed by celery, pepper, carrot, courgette and finally the tomatoes (in all about 7/8 minutes). Add the smoked tofu, sauté another minute and salt to taste.
- Bring to a boil salted water, dip the noodles and drain about 2 minutes less than the time indicated in the package).
- Fry the noodles in the wok over high heat with the vegetables, adding a little cooking water, the cashews and the lemon juice. Turn off the heat and add the chopped thyme, parsley and lemon peel.
- Eat right away.
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