Recipe

#Repost @plantbasedrd

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#Repost @plantbasedrd
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Today was a good day. 😌 Tbh I was very much in a deep depression since the 1st of the month. That’s why I’ve been a bit quiet and not on here as much. But now I feel I can come out of it. I feel there are things to look forward to right now and things I can leave in the past. I’ll be sharing more details soon (hopefully tomorrow), I just don’t want to jinx anything until it’s all settled. 🤗 In the mean time, noodles always tend to be a bowl of happiness and celebration. Seemed only appropriate to share noodles and tofu for that reason. 🙌🏽

Baked Garlic Chili Tofu
1 block extra firm tofu drained and pressed for at least 30 minutes
2 tbsp tamari
1 tbsp nutritional yeast
2 tsp chili garlic sauce

Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container. Add remaining ingredients, and if using a bowl just gently toss together. If using a tupperware container, seal container and gently shake contents to evenly coat tofu. Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and serve as desired.

I used some vegan Yakisoba noodles from @jslfoods and sautéed the veggies and noodles with a mix of 1 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp garlic chili sauce, 3-4 tbsp of water, 2 tsp maple syrup, pinch of garlic powder and pinch of ginger powder. Whisk together and pour into pan with noodles and veg. Sauté until noodles absorb and then fold in baked tofu. 💯

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