I was in the mood for something light yet filling. Sometimes my mind goes blank until I went in search of delights in my kitchen. I grabbed the last of the cabbage, 2 small carrots and an heirloom tomato and began making a salad.

 

 

Originally, this was going to be a simply saute the carrots and purple cabbage. Then serve with baked tofu and soba noodles. Instead, I chose to just make a salad bake some tofu and get a side of sobu.

 

 

Vegan Mofo #27 Tofu Soba Noodles w/Carrot & Cabbage

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

  • Half head of purple cabbage, shredded
  • 2 small carrots, ribboned
  • 1 heirloom tomato, large chunks
  • 2 bundles soba noodles
  • 1 package of extra-firm water-packed tofu
  • 1 green onion, cut on the diagonal

Instructions

  1. Preheat oven to 400.
  2. Tofu
  3. Remove tofu from package.
  4. Rinse.
  5. Cut tofu and bake for 30 minutes.
  6. Soba Noodles
  7. Prepare according to package directions.
  8. Salad
  9. Shred cabbage.
  10. Cut the ends off the carrots.
  11. Wash,
  12. Use a vegetable peeler to make ribbons.
  13. Heirloom Tomato
  14. Chop.
  15. Combine the carrots, purple cabbage, tomato and green onions.
  16. Serve.
http://www.beyondnfinity.com/vegan-mofo-27-baked-tofu-soba-noodles-wcarrot-cabbage-salad/

 

 

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