Scrambled Tofu Noodles

Most people believe tofu is a bit boring and tasteless, so I have made a way to make it more appealing and exciting. It’s a very simple and quick dish that is great for a healthy lunch or dinner (just increase the portion size slightly).

1 portion

Prep: 1 min

Cooking: 6-8 mins

GF,DF,VG,V,RSF

Ingredients:

  • teaspoon coconut oil
  • roughly 80g of buckwheat noodles
  • 130-150g tofu
  • 2 teaspoons tamari
  • 1/2 a carrot peeled length ways
  • handful spinach
  • 2 pinches of sesame seeds
  • salt and pepper

Method:

Cook the noodles as per packet instructions.

I then place a teaspoon of coconut oil in a pan and heat.

Once the pan is hot I add the block of tofu and mash with fork in the pan until it’s into small ish pieces and fry for a couple minutes until it’s starting to brown slightly.

I then peel half the carrot length ways straight into the pan and add 1 teaspoon of tamari along with a little salt and pepper and stir.

After a couple minutes I then add the handful of fresh spinach leaves and allow them to wilt down.

Now the noodles should be ready so I drain them and add them straight into the pan along with 2 pinches of sesame seeds and the other teaspoon of tamari. Making sure to mix together thoroughly.

It now ready to plate up. I like to add a few more sesame seeds along with a couple more splashes of tamari on top and finally season with a pinch of salt and pepper.

Tip: Be careful when buying buckwheat noodles as some actually contain other things and contain gluten. (I buy from a brand called King Soba who do lot’s of great gluten free noodles).

 

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