Ingredients:
1 lemon
2 tbsp tahini
2 tsp agave
2 tsp vegan oil
1 tbsp tamari
1 zucchini
1 avocado
1 hot chile pepper
1 cup of chopped mushrooms
8 oz tempeh
4 oz soba noodles
¼ cup cornstarch
1/3 cup panko breadcrumbs
2 tbsp nutritional yeast
1. Bring a medium saucepan of water to a boil. Halve and juice the lemon. In a medium bowl, combine just half the lemon juice, tahini, agave, oil, and tamari. Add 1 tsp olive oil, 1 tbsp warm water, and whisk until smooth. Taste the tahini tamari sauce and add salt as necessary.
2. Use a peeler to slice zucchini into ribbons. Halve the avocado, remove the pit, and slice the flesh. Deseed and thinly slice the hot chile pepper. Cut tempeh in half, and slice each half again to create 2 thin pieces. Cut each piece into triangles. Toss zucchini ribbons with remaining lemon juice and a pinch of salt, directly on the cutting board.
3. Once the water is boiling, add soba noodles and cook until al dente, 2 – 3 minutes. Drain noodles and run under cool water to stop the cooking process. Return noodles to the pot, off heat. Add just half the tahini tamari sauce, and stir.
4. Add cornstarch and ¼ cup cold water to a medium bowl, and whisk. On a large plate, mix panko breadcrumbs, just 1 tbsp nutritional yeast, and a pinch of salt. Dip the tempeh triangles, one at a time, in the cornstarch mixture, and press into the breadcrumb mixture until all sides are coated.
5. Heat 1 tbsp vegan oil in a large nonstick skillet over medium-high heat. Add breaded tempeh and cook until golden brown and crispy, 2 – 3 minutes per side. Transfer the panko-crusted tempeh to a plate. In the same skillet, add the mushrooms and cook for 3-4 minutes.
6. Warm soba noodles over medium heat until hot, 2 – 3 minutes. Divide the soba noodles between large bowls. Add the lemon zucchini, sliced avocado, sliced hot chile pepper, sauteed mushrooms, and panko-crusted tempeh. Drizzle bowls with remaining tahini tamari sauce and sprinkle with remaining nutritional yeast.
Check out my previous recipe, Tofu Steaks with Sticky Rice and Spinach Salad
Love Soba Noodles like I do? Then check out my Soba Noodles with Shiitakes and Tofu.
If you are an athlete considering supplements to increase recovery and endurance then check out my blog post on Evidenced Based Supplements for Training Like and Athlete.
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
Alternatively, check out my latest webinar on the health implications of the animal agriculture industry in my video Lifestyle Diseases & Plant-Based Nutrition.
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