Tofu Noodles with Spiced Nori, Brussels Sprouts, & Mushrooms
Ingredients: (Serves 2)
6 oz Brussels sprouts
4 garlic cloves
3 bella mushrooms
14 oz organic firm tofu (@HodoFoods brand is my favorite since it’s the firmest block of tofu I have found)
1 tbsp smoked nori spice
3 tbsp peanuts (cashews work great too!)
10 oz fresh ramen noodles
¼ cup spicy peanut sauce
2 tsp tamari
1 tbsp rice vinegar (add another tbsp for more tartness-yes this is a thing, and it can be AMAZING!)
2 tbsp Sriracha
Recipe:
1. Preheat the oven to 425°F. Bring a medium saucepan of lightly salted water to a boil for the ramen. Trim and quarter the Brussels sprouts. Chop the mushrooms. Peel and mince the garlic. Drain tofu and cut into 1-inch cubes.
2. Add quartered Brussels sprouts to a baking sheet, toss with 2 tsp vegetable oil, and sprinkle with salt. Roast until sprouts are crispy and browned, 10 – 14 minutes.
3. Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook, tossing occasionally, until browned in places, 3 – 5 minutes. Add minced garlic, nori spice, peanuts, and a pinch of salt and toss until peanuts are toasted, 2 -3 minutes.
4. When water in the medium saucepan reaches a boil, add fresh ramen noodles and cook until just al dente, 1 – 2 minutes. Drain noodles and rinse with cool water to stop the cooking process. Set noodles aside.
5. Add spicy peanut sauce, tamari, and rice vinegar to the medium saucepan, and bring to a simmer over medium-low heat. Add cooked ramen noodles and a pinch of salt, and toss to coat. Cook until hot, 1 – 2 minutes.
6. Divide the peanut noodles between large bowls. Top with roasted Brussels sprouts and nori-spiced tofu. Drizzle with Sriracha.
Check out my previous recipe, a delicious Miso & Mushroom Risotto with Tofu and Roasted Vegetables.
Want to learn more about why going plant-based/vegan is so important for our environment? Check out my webinar on Environmental Impact and Plant-Based Nutrition
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