8 oz. dried rice noodles
3 stalks lemongrass, outer leaves removed and cut into large pieces (you will remove these at the end)
4 c faux chicken stock
1 thumb-size piece ginger, thinly sliced into matchstick pieces
1 package firm tofu, cubed
1 head broccoli, chopped into florets
2 carrots, sliced
3 TBL soy sauce
1/2 can coconut milk
3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
1/2 cup fresh basil, roughly chopped
Dunk noodles in a pot of boiling water and turn off the heat. Allow the noodles to soften while you prepare the soup.
Place stock in a soup pot together with lemongrass, ginger, whole lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Simmer until vegetables have softened but are still bright in color (about 5 minutes).
Reduce heat to minimum and add the coconut milk, stirring to dissolve. Finally, add the tofu, gently stirring so it doesn’t fall apart.
Add the soy sauce and Siracha. Check rice noodles to make sure they have softened enough to eat. Drain the noodles and portion out into bowls.
Adapted from: http://thaifood.about.com/od/vegetarianthairecipes/r/veggilemongsoup.htm
2 jars Wholefoods fat-free pasta sauce
1 package gluten-free lasagna noodles, uncooked
1 package firm tofu, crumbled (and mixed with nutritional yeast, salt and pepper)
1/2 cup nutritional yeast
1 package frozen spinach
2 cups roasted eggplant (seasoned with olive oil, salt and pepper)
1 package Daiya mozzarella
For the layers: Start with sauce, then gluten free noodles, crumbled tofu, Daiya mozzarella, spinach OR roasted eggplants, the more sauce. You should make three layers. Then dig a small well in each corner and add about 1 cup (total) of boil water.
Cover with foil, poke a few holes, bake at 400 for an hour, or until very bubbly. Allow to rest for an hour, then serve.
This is our 400th post! Woah!
We used the Korean BBQ marinade and let the tofu sit over night. Then we pan fried it until the outside was firm and the inside was still chewy. The vegetables include green beans and onions from our CSA and mushrooms. Though not pictured, we added a healthy dose of Siracha. Spicy!
If you’re tired of rice noodles, try these delicious sweet potato noodles. They don’t get soggy, which makes them great for leftovers and noodle soups! For this dish, we made a yellow coconut curry and stuffed it with tofu and vegetables. Top it with Siracha!
Basically, this is basically the Martha Stewart Tofu and Broccoli Stir Fry, but without the cashews, lots of cayenne, some extra rice vinegar, and a dash of sesame oil. We used our CSA broccoli and served it over brown rice.