Tofu Veggie Noddle Bowl with Cabbage Noodles

This recipe from Eating Bird Food is perfect for meatless Monday. It's quick, easy, and packed with veggies. This recipe takes a bit of prep to chop the ingredients, but the cooking time is short. To make, you'll sautee tofu, then garlic, ginger, and veggies until soft. You mix a simple from-scratch sauce and add this to the cooked veggies - that's it! 

Using cabbage makes this recipe perfect for all seasons, and you can clean out your fridge by adding additional veggies you have on hand. Not satisfied with cabbage noodles alone? Serve with rice or traditional noodles.  

What you'll need:
  • 12 oz extra firm tofu

  • 1/2 cup vegetable stock

  • 1 Tbsp low sodium tamari (or soy sauce)

  •  1/2 tsp maple syrup

  • 1 Tbsp rice wine vinegar

  • 1 tsp sesame oil

  • 1 1/2 Tbsp coconut oil

  • 1 Tbsp minced ginger

  • 1 Tbsp minced garlic (2-3 cloves)

  • 1-2 cups fresh broccoli

  • 1 medium cabbage

  • 1 green pepper

  • 2 carrots

  • 1/4 cup chopped walnuts

  • salt and pepper, to taste 

Get the full recipe and instructions from Eating Bird Food here

Servings: 
Ready in: 

Lunch Prep 101: Your Go-to Guide for the Workweek

November 14, 2019

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