Pesto Soba Noodles with Tofu


Here is a dinner I whipped up last night and wanted to share with y’all because it was just so quick, easy and most importantly, packed with crazy awesome flavor. A while back I scored some buckwheat soba noodles in bulk from Amazon.com and have been using them with stir-frys and curries instead of rice buuuuuut I wanted to try something a little different…and the experiment worked out very well for all tummies involved. 

If you eat oil-free this is definitely NOT the recipe for you as it uses a lot of olive oil but I adore olive oil so yeah, that’s what’s up.

I used my Vitamix for the Pesto because I use my Vitamix for EVERYTHING (I’m obsessed) but a food processor or nutribullet type blendy thing will also work.

Ingredients 

1 package buckwheat Soba noodles

1 cup white mushrooms sliced

1 package organic extra firm tofu, cubed 

2 cups fresh spinach leaves

1 bunch fresh basil leaves

1/2 cup pine nuts, split

4 cloves garlic

1/2 fresh lemon, squeezed 

1/2 cup olive oil

Salt/Pepper to taste
Directions

In a Vitamix or food processor blend the basil, lemon juice, 1/4 cup of the pine nuts, olive oil and garlic on a high setting until well processed and smooth. Set aside.

Boil the Soba noodles according to package, drain and run under a cold water. Set aside.

In a large skillet sautée the mushrooms and tofu in olive oil until the mushrooms are soft and the tofu is lightly browned. Season with salt and pepper. Switch to low heat and add the spinach and the Pesto sauce, stirring continuously just enough to wilt the spinach and heat the Pesto. Turn off heat, add the Soba noodles and lightly toss until noodles are coated. 

Heat a separate small pan on the stove and add the remaining 1/4 of the pine nuts and dry toast, tossing until lightly browned, about 5 minutes. 

Top the noodles with the toasted pine nuts and grub down in front of some Gilmore Girls.

❤ KA

Tofu & Sprouted Grain Tostadas (veggie w/vegan option)

I don’t really have a lot to say about this dish. I was craving Mexican food and I had a bag of sprouted grain tortillas I forgot to use, a package of tofu, a can of organic refried black beans, and a fridge full of leftover stuffs. So I did what I had to do to get my fix. And you know what. It was dope as hell.

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The cool thing about this dish is you can change and add so many types of toppings, you can truly make it your own. I used what I had. What would have really made this was an avocado but I didn’t have an avocado. It was still good but everything is better with avocado.

I used Ezekiel 4:9 Sprouted Grain Tortillas for the “shell”. You can use any kind of tortilla really, which makes this easy to make gluten-free.

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I sprayed each side with coconut oil in a spray can (makes it so much easier), laid on a non-stick baking pan and baked at 400 around 10 minutes on each side (flipping them). Made it nice and crisp and I was able to break it apart and dip it into all the goodness on top, like nachos.

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The tofu mixture is so easy, I used extra firm tofu and broke it up in a pan with a little olive oil, sliced white mushrooms, chili power, garlic salt and pepper. Then I tossed in a half jar of leftover salsa and sautéed it while moving it around as much as possible. The tofu soaked up the flavor quite nicely. You can easily use a homemade salsa or a can of Mexican chopped tomatoes, onions and jalapeños you can find easily at any grocery story in Southern California.

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I topped the crisp tortillas with organic butter lettuce, a couple spoons of the black beans, the tofu mixture, shredded cheddar cheese (vegan Daiya or dairy depending on your diet) and since I didn’t have avocado I finished mine off with some leftover corn and arugula salad from Whole Foods. Other things you can top it with: guac, dairy or non-dairy sour cream, canned corn, salsa, black olives, jalapeños…anything you fancy. That’s the fun part! 🙂

It totally fulfilled my craving and left me plenty full (in a good way).

 

Shopping list:

Sprouted grain, whole wheat or any kind of flour tortillas.

Coconut spray oil

Can of organic/vegan refried black beans (I like Annie’s)

1 package extra firm organic tofu

1 cup sliced white mushrooms

Butter lettuce (or any kind of lettuce)

1 cup salsa

chili powder

garlic power

salt/pepper

Vegan or dairy shredded cheese

Additional topping as desired: corn, black olives, avocado, guac, sour cream, etc.

Layer and nosh!

xoxoxo

KA

Tofu & Sweet Potato Mexi Scramble (Vegan)

One of my FAVORITE ways to cook, when I am at my most creative, are the times when there isn’t much in the house and I have to whip something together using the humble remains of my last shopping trip. That’s the fun stuff right there! I made this scramble for dinner though it would obvi make an excellent vegan breakfast.

It all started with a package of extra firm tofu and some pre-sliced sweet potato. You can use a veggie spiralizer or sharp knife to prepare your own with peeled sweet potatoes. I started with sautéing the sweet potatoes for about 10 minutes in just a little bit of olive oil. Then adding 1/2 cup of veggie broth and cooking for 20 minutes more or until tender while adding pepper, salt and garlic powder. Then I added some raw spinach.


If I had an onion I would have definitely chopped and tossed that in but sadly I did not. 

In a separate small pot I heated up a can of organic, vegetarian refried black beans.

Back in the skillet I added the firm tofu, chopped in cubes, chili powder, hot sauce and jalapeños. It was REALLY spicy so adjust to your own taste buds, bud.


I broke up the tofu with a spatula and I cooked on a high flame, keeping it moving.

Experiment: Success! I would have just added a chopped onion and maybe some fresh peppers instead of chili powder but I was happy with it and so was my friend who gobbled it down…


Xoxo

The Most Hurried of Curry

I love love love curries and stir-frys because they are such a super easy and fast way to eat healthy and the possibilities are truly endless. I mentioned in a previous post my recent craving for tofu so I decided to make an awesome curry skillet dish with a fresh brick of firm, organic tofu. I didn’t make the sauce from scratch and I feel guilty, my last post wasn’t a scratch sauce either…though I like to add my own extra goodies to pre-made sauces. I do promise that my next recipe will have a totally, completely homemade sauce. I swear!

I started with the base veggies. It’s all about the base. Onions, GARLIC, zucchini, mushrooms and a red bell pepper I found in my fridge, on it’s last legs. I’ve been all about olive oil lately, I think there is something to that magical stuff, I mean look at how beautiful Italians are. But since the curry sauce I was using already had a coconut base, I decided to use coconut oil to stir-fry the veggies until lightly tender. I knew i’d also be simmering them in the sauce so didn’t want over cook…plus I like my cooked veggies crisp, soggy veggies are gross.

 

 

When that was all nice and browned I added my precious super firm organic tofu and gave it all another little toss before sprinkling VERY generously with lots of TURMERIC and pepper.

 

I also tossed in some of my favorite nutrient packed goodies that you barely even notice are in there but your body thanks you like, way later. Right now super into hemp seeds. I use this brand, got it on Amazon.com

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Then I added the curry sauce (I picked a yellow Thai curry, thanks again Whole Foods) and let simmer covered on LOW while I cooked the noodles. I have been super into rice noodles and pastas for the past couple of years and it’s pretty much the only ones I buy now.

 

It’s very important to not overcook the noodles, ESPECIALLY with rice noodles (I always undercook by a minute or two) and then IMMEDIATELY drain and run under cold water so they don’t stick together into one gnarly noodle blob monster. I separate them with my fingers while I run the cold water through them and then set aside for when I was ready to add them to the curry and veggie skillet, just long enough to mix it all together but not cook the noodles too much.

I topped with this funky coconut/peanut stuff my mom turned me on to used on Indonesian dishes (fusion, ok?) but you definitely don’t have to and “as is” this bomb dish is vegan and gluten-free. Woot!

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xoxoxo

D

Veggie Forbidden Rice Ramen

Comforting, Nourishing, Filling, Easy, Vegetarian (with a Vegan option) AND Gluten-Free. Niiiiiiiiice.

This was my first attempt at making a ramen soup and though this is far from a traditional ramen recipe, I was pretty proud of how it turned out, both in taste and aesthetically. 

I’m crazy so I made this on a hot night in the middle of summer but it was worth it.

I found these Forbidden Rice ramen noodles at Whole Foods and knew I had to make something with it. Black noodles for a former goth girl, too cool. And though I am far from vegetarian, I was having a killer craving for tofu.IMG_0113IMG_0114I

I used extra firm tofu which I highly recommend. Another item I had that I was excited to use were these kelp flakes I found on Amazon.com. I was reading an article about the health benefits of kelp and immediately ordered a giant bag. I LOVE Amazon for finding food items not easily found in grocery stores. I swear they have everything. Everything. Some benefits of kelp: regulation of thyroid, promotes healthy skin and hair, packed with potassium, magnesium, calcium and iron. Even said to aid in burning excess fat. Hell yeah!

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So here’s what I did:

Boil the Forbidden Rice ramen according to the package, drain in the strainer then VERY QUICKLY run cold water threw the noodles, separating with your fingers. When the noodles feel nice and cool, set them aside.

Fill a large pot with about 4 cups of water and let boil. Once it’s to a nice rolling boil add:

  • Three packets of miso soup mix
  • 2 cups of vegetable broth
  • 3 garlic gloves, chopped
  • 2 bunches bok choy
  • 1 cup white mushrooms (or really any mushrooms you want)

Allow the soup to boil on low. While that is going down:

Soft boil two eggs (approx 7 minutes) drain and let sit in cold water. 

Chop into cubes:

  • Extra Firm Tofu

Peels the soft boiled eggs and set aside. Add the tofu to the soup mixture. Cook another 10 minutes.

Now my FAVORITE part. Presentation! I love this part. I love seeing a person’s face when I present them with pretty food.

I kept the noodles separate so they didn’t over cook. I use a lot of rice noodles and pasta and I can tell you, it is extremely easy to overbook them. Mushy noodles are gross.

So assemble your ramen bowls by grabbing your desired portion of noodles, I did about a handful and place it into the bowl. THEN scoop the broth and broth filling over the noodles with a large soup spoon. Slice the soft boiled eggs in two and place a half in the bowl. Lastly I sprinkled with the kelp flakes. Black on Black! Here’s how mine looked:

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PRETTY! Leave the egg out and BAM…it’s Vegan. Ramen is so pretty. I need to make a gallery post. Send me pics of your homemade ramen!

xoxoxo

D