Tofu, Noodle & Veggie Bowl with Ginger Nectarine Vinaigrette by This is a …

Tofu, Noodle & Veggie Bowl with Ginger Nectarine Vinaigrette

by janetsmunchmeals

 This is a perfect way to use up some leftover veggies and noodles! Served with a super tasty, sweet and tangy vinaigrette. 
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​Recipe below 
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Saute 1 block tofu cut in 1cm cubes, and a small package sliced shiitake mushrooms in bit of oil, browning on a few sides.

Roast a small bag of brussel sprouts (cut in half) and bundle of asparagus (tough bottom end trimmed off). Chop half of a seedless cucumber.

Dressing (2-3 servings):
Blend the ing
2 T rice vinegar
1 T sesame oil
3 T avocado oil
1 T coconut aminos
1.5 tsp grated fresh ginger
1 garlic clove
1 nectarine*
1/8 tsp each kosher salt and pepper
* cook 1 diced nectarine over medium-low heat with a dash of water for about 3 to 5 minutes covered, until very soft.

Plate all the veggies over baby spinach or other greens, along with a bit of noodles. Drizzle dressing over top. Top with red chili flakes and fresh mint.

Avo toast with mushrooms and vegan cheese. . By . Recipe: Ingredients: A slic…

Avo toast with mushrooms and vegan cheese.
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By sculptedkitchen
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Recipe:

Ingredients:
A slice of sourdough bread
Sautéed mushrooms (in a bit of EVOO, salt, garlic and onion powder)
Handful of microgreens
Flowers from basil and thyme
Everything but the bagel seasoning
salt
lemon
1 avocado, ripe and mashed
Melting vegan cheese (I used vegcheese not sponsored!)

Method:
Toast your bread with your cheese until it bubbles
Mash your avocado and add in your salt, lemon and everything but the bagel seasoning
Sautee your mushrooms
Build your bread with mashed avocado, mushrooms and add your herbs and micro greens.

Enjooooy!
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Baked Scallion (Green Onion) By Recipe (makes one 10-inch bread)⁣ – Dough In…

Baked Scallion (Green Onion)

By woon.heng

Recipe (makes one 10-inch bread)⁣
– Dough Ingredients: 245g bread/all-purpose/spelt flour, plus more for dusting, 1 teaspoon baking powder, a pinch of salt, 1 tablespoon sugar, 1 teaspoon active dry yeast, 2/3 cup warm water, 1/2 tablespoon vegan butter, softened⁣
– melted vegan butter for brushing⁣
– sesame seeds as toppings⁣
– Scallion mixture: 10 stalks of scallions, chopped, 2 tablespoons flour, 1 teaspoon salt⁣
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Place sugar, warm water, and yeast in a cup and let it sit for 5 minutes. Place the dough ingredients in a bowl of the stand mixer. Add in the yeast mixture and knead into a shaggy dough (used dough hook). Fold in softened butter and knead again until incorporated. Cover and let the dough rise until double its size. ⁣
Heat 3 tablespoons of oil in a pot until bubbles form around the chopsticks (about 160F) and slowly pour into the scallion mixture. Mix until well combined, set aside.⁣
Preheat the oven to 375F and lightly grease a baking sheet pan.⁣
When the dough has risen, punch it down and transfer it onto a cleaned surface. Divide it into 4 equal portions and roll each one into a 10″ circle and place it on the prepared baking sheet. Spread with 1/3 of filling on the circle, then top with the second circle. Repeat the same step and end with the last layer of dough. ⁣

Noodles with Peanut Sauce and Baked Garlic Chili Tofu by Here’s a flavour-packe…

Noodles with Peanut Sauce and Baked Garlic Chili Tofu by plantbasedrd Here’s a flavour-packed noodle bowl that’s simple to put together! Check out the recipe below!
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​Peanut Sauce
3 tbsp natural peanut butter
2 tbsp soy sauce (opt for gluten free soy sauce or coconut aminos to make gluten free; use low sodium if preferred)
1 tbsp maple syrup
1 tsp garlic chili sauce or sriracha
1 tsp mustard
1/4 tsp garlic powder
1/4 tsp ginger powder
Juice of half a lime
2-3 tbsp water

Add all ingredients to a bowl and whisk together until smooth. Adjust consistency of sauce to your liking, by adding additional small amounts of water until satisfied. 

​Baked Garlic Chili Tofu
1 block extra firm tofu drained and pressed for at least an hour or super firm tofu
2 tbsp soy sauce
2 tsp chili garlic sauce

Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container. Add remaining ingredients, and if using a bowl just gently toss together. If using a tupperware container, seal container and gently shake contents to evenly coat tofu. Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and serve as desired. (Alternative, feel free to pan fry until tofu is browned on all sides)

​Noodle Bowl
1 recipe of baked garlic chili tofu
2-4 servings of cooked noodles
1 recipe of Peanut sauce
1 head broccoli
1/4 onion, diced
2 tbsp water
2 tsp soy sauce
1 tsp garlic chili sauce

To a pan on medium heat add onion and sauté until softened, about 1 minute. Add in broccoli and 2 tbsp of water. Lower heat to low medium and cover with a lid for about 3-4 minutes. Remove lid and add soy sauce and garlic chili sauce. Stir to combine then add in cooked noodles and tofu. Add half the sauce from recipe and stir to combine. Serve as desired. Use reserved peanut sauce to add more to your dish if desired or store in the fridge.
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