Saturday, June 20, 2015

Soba noodles with sea weed salad & semi-caramelized Tofu


As promised and announced on Instagram I am writing the recipe to this beautiful lunch bowl.
I have been eating variations of this everyday for the entire last week. I LOVE soba noodles with all my heart, I got these in Chinatown, and Seaweed Salad is everything. I also like Tofu more than I should since its not the healthiest thing to eat, but I don't see a problem with it if it's organic and in moderation. Any Soy-products you buy should ALWAYS be organic & non-gmo since the major controversy with soy is the fact that almost all of it is genetically modified (GMO). I find that in moderation its great to switch things up and of course, its high in (the very over-rated) protein, which is great if you are a body builder or looking to build muscle in general. Soy should probably be kept to 1-2 a week for maximum health benefits. I hope I didn't completely put you off lol.

Ingredients:
1 portion Soba noodles 

1-2 ounces Tofu
2-3 mushrooms of your choice
1/4 of a white onion
Store-bought quality, possibly organic, Seaweed Salad 
1 tsp coconut/sesame oil
black ground pepper (always a must with mushrooms)
Agave
Soy Sauce
White miso
Chili Powder

Cook the noodles according to instructions. Meanwhile cube the tofu and cut the onions and the mushrooms. Roast the onions in a tiny bit of coconut or sesame oil (I used coconut but toasted sesame oil would be perfect for this), and add the mushrooms once they are starting to get a lil' tan. Add 1/2 tsp of the miso and a tiny drizzle of agave and extinguish the whole thing with some soy sauce.


Bowl the noodles and drape the veggies on them sensually, then add a tiny bit of the chili powder & the pepper and you is doneeeeee!





Hope you enjoyed this little bit of heaven, I certainly did. Also: recent addiction to eating with chopsticks anyone? I feel like it helps you with portion control and it makes me feel a little more special. 

hmmmm bye,

J







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