Demain soir sur ma table!
makes about 6 cups of pasta
3 1/2 cups cooked/drained udon noodles
1 cup nutritional yeast
1 cup vegetable broth
3 Tbsp Vegenaise (vegan mayo)
1 tsp garlic powder
2 Tbsp seasoned rice vinegar
1-2 cups diced firm tofu
1-2 cups frozen stir fry veggies
1 cup nutritional yeast
1 cup vegetable broth
3 Tbsp Vegenaise (vegan mayo)
1 tsp garlic powder
2 Tbsp seasoned rice vinegar
1-2 cups diced firm tofu
1-2 cups frozen stir fry veggies
Directions:
1. Start by adding 1 tbsp of safflower oil to a large sauté pan. When oil is hot, add in the cooked udon noodles. Allow them the brown just a tad in the hot oil. About 1 minutes.
2. Add in the veggie broth to wilt and soften the noodles. Note: if you are NOT using the Annie Chun pre-cooked noodles you will need less broth since your noodles will be ‘wet’ from just cooking.
3. Next, reduce the heat to medium and add in the Vegenaise, garlic powder and nutritional yeast. Gently fold all the ingredients into the sizzling noodles until a creamy sauce forms.
4. Push all the noodles over to one side of the pan and add another tablespoon of oil to the empty side of the pan. When oil is hot, add in your frozen veggies. Cook for a minute and them fold the noodles into the veggies to help cook. The frozen veggies should take about 5 minutes to cook in this hot pan.
5. Add the diced tofu over top the mixture and gently spoon some of the sauce over the tofu cubes. Cover the mixture with foil. Add the rice vinegar to the pan to create some nice steam under the foil. Allow to simmer for about 3-5 minutes.
6. Uncover the noodles and remove from heat. Pour into a bowl to serve. You can toss the steamed tofu with the noodles or keep separate. Season to taste by adding more nutritional yeast, fine pepper, garlic or even salt. If you’d like your noodles a bit spicy you can add some cayenne or hot sauce.
2. Add in the veggie broth to wilt and soften the noodles. Note: if you are NOT using the Annie Chun pre-cooked noodles you will need less broth since your noodles will be ‘wet’ from just cooking.
3. Next, reduce the heat to medium and add in the Vegenaise, garlic powder and nutritional yeast. Gently fold all the ingredients into the sizzling noodles until a creamy sauce forms.
4. Push all the noodles over to one side of the pan and add another tablespoon of oil to the empty side of the pan. When oil is hot, add in your frozen veggies. Cook for a minute and them fold the noodles into the veggies to help cook. The frozen veggies should take about 5 minutes to cook in this hot pan.
5. Add the diced tofu over top the mixture and gently spoon some of the sauce over the tofu cubes. Cover the mixture with foil. Add the rice vinegar to the pan to create some nice steam under the foil. Allow to simmer for about 3-5 minutes.
6. Uncover the noodles and remove from heat. Pour into a bowl to serve. You can toss the steamed tofu with the noodles or keep separate. Season to taste by adding more nutritional yeast, fine pepper, garlic or even salt. If you’d like your noodles a bit spicy you can add some cayenne or hot sauce.
recette et photo ici
