vegan
We all know that tofu is a great plant-based protein source and so versatile. Grating and roasting the tofu creates a chewy protein source bursting with flavour that can be adapted as a meat free addition to a number of dishes such as tacos, salads, and stir-fries. We’ve opted for a super tasty noodle broth to help keep your protein and plant intake high and meat consumption low without any compromise on satisfaction.
Shredded Tofu
Method
Preheat oven to 180° C.
Mix tamari, sesame oil and rice syrup in a large bowl and mix well.
Grate tofu and toss with the other ingredients. Spread out in a single layer on a baking tray and roast for 30-50 minutes (depending on your preferred level of chewiness – the longer the chewier).
While tofu is roasting, make your broth.
Broth
To serve
- Lime juice
- Your choice of noodles (we used a 270g packet of Udon)
- Cooked greens (we used pak choi)
Method
Heat oil in a large pot.
Add spring onions, coriander, garlic and ginger and cook for around 5 minutes until softened and fragrant.
Add mushroom and brown for a few minutes.
Add all other ingredients except the lime juice and noodles and bring to the boil. Simmer gently for 10 minutes while you cook the noodles and greens.
Serve noodles in a bowl covered in broth, wilted greens, a squeeze of lime and topped with tofu.
