Tofu Katsu Noodle Bowl by Recipe (yields 3 servings)⁣⁣⁣ Ingredients:⁣⁣⁣ – 3…

Tofu Katsu Noodle Bowl

by woon.heng

Recipe (yields 3 servings)⁣⁣⁣
Ingredients:⁣⁣⁣
– 3 servings of noodles choice – cooked based on package’s instructions⁣⁣⁣
– 14oz firm tofu, pressed to remove liquid⁣⁣⁣
– blanched veggies (used bok choy)⁣ and garlic oil (optional)⁣⁣
– oil for frying⁣⁣⁣
– panko breadcrumbs as needed⁣⁣⁣
Noodle sauce (for 3 servings):⁣⁣⁣
Mix together 3 tablespoons soy sauce/tamari, 2 tablespoons vegan ‘oyster’ sauce, 1 tablespoon dark soy sauce (thick), 3 teaspoons toasted sesame oil, a few shakes of white pepper until well combined. Set aside until ready to use (adjust taste accordingly).⁣⁣
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To prepare the tofu, cut the tofu into 3 large slabs then press them in between towels to remove moisture. Season with salt. ⁣⁣
For the batter, mix together 3/4 cup all-purpose flour⁣, 1/2 – 3/4 cup ice-cold water⁣, 1/2 teaspoon salt⁣, a few shakes of white pepper⁣ until well-combined. The batter’s consistency should be thick, if not, add more flour. Dredge tofu in the batter, shake off excess & coat with panko breadcrumbs. Lightly press breadcrumbs into the tofu. Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height), shallow pan-fry until golden brown on both sides. Try not to flip until one side is fully cooked through. Remove & set tofu on a paper towel to absorb excess oil.⁣⁣⁣
Then, cook noodles (used Sun Noodles) based on the package’s instructions & toss them with noodle sauce until all noodles are well coated. Season accordingly, if needed. ⁣⁣Finally, serve tofu Katsu with noodles & blanched veggies.

Easiest Mediterranean nourish bowl by Sauté some kale, Brussels sprouts an…

Easiest Mediterranean nourish bowl

by thekindestplate

Sauté some kale, Brussels sprouts and chickpeas in olive oil and garlic. Add sea salt and oregano. Add some jasmine rice to a bowl. Add tomatoes, cucumbers and onions. Top with your favorite dressing.

Ingredients For 2 large bowls:
4 cups of jasmine rice
1 Chopped cucumber
1 cup of chopped tomatoes
1/4 of a red onion, chopped
1/2 avocado
1 can of chickpeas
1 cup of Brussels sprouts
1 bunch of kale, chopped.
Dressing recipe: good for two people.
juice form one lemon
3 cloves of garlic
3 tbsp of olive oil
Sea salt

EASIEST PASTA AND SALAD COMFORT BOWL By EASIEST PASTA AND SALAD COMFORT BOWL…

EASIEST PASTA AND SALAD COMFORT BOWL

By betterfoodguru

EASIEST PASTA AND SALAD COMFORT BOWL with rotini in marinara with peas, crushed red peppers and hemp seeds and a colorful salad of mixed greens, persian cucumbers, sugar bomb cherry tomatoes, roasted peppers and calamatas in vinaigrette.
How to have lunch in 15 minutes:
1. Put on pasta water to boil
2. Chop all veggies for salad
3. Cook pasta according to package, add frozen peas to the collander and drain the pasta over them to heat and keep bright green.
4. Microwave your favorite storebought pasta sauce for 2 minutes. Look for a good quality sauce with no preservatives or added sugar.
5. Toss the pasta and peas with the sauce, sprinkle with hemp seeds and stud with crushed red pepper.
Tell me, would you mix it all together or does that make you cringe?

Chickpea & Pinto Bean Curry with Broccoli & Peppers by A perfectly cozy cu…

Chickpea & Pinto Bean Curry with Broccoli & Peppers

by janetsmunchmeals

 A perfectly cozy curry for the cool days!  Get the recipe below!
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 Ingredients
1 onion finely chopped
1 to 2 tsp oil (optional)
3 garlic cloves minced
2 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper (optional for heat)
2.5 tsp cumin
2 tsp curry powder
1 tbsp ground coriander
1/4 tsp cinnamon
1 tsp chili powder
1/2 cup tomato sauce, marinara or crushed tomatoes
1 15 oz. can coconut milk
1 15 oz. can chickpeas drained and rinsed
1 15 oz. can pinto beans drained and rinsed
1.5 bell peppers chopped
1.5 cups broccoli florets cut small
Fresh parsley or cilantro for serving

​Steps
Add oil and onions to pan, cook until translucent. Add garlic, cook another min. Add spices and tomato, cook another min. Add coconut milk and beans, and simmer. Meanwhile while that is simmering, saute the broccoli florets and bell peppers in bit of oil or veggie broth until nearly crisp tender. Add them to the curry, stir, cook another couple minutes.
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