As of late the idea of reducing my environmental footprint has really been on my mind. Not that I don't normally try to reducing my waste through only buying what I need instead of throwing half of my groceries into the garbage, I have a travel mug that I do my best to bring with me for my daily coffee needs and I have even started packing a reusable straw in my purse to reduce my reliance on single use plastics.
Several years ago I have instated a meat on the weekends only type of rule in our house and that eventually turned into no meat ever, but with my training and stress loads, all topped by my allergy restrictions I began to find it very challenging to keep up with the 100% meat free, so I went back to what was easier for me and my life style.
As a nutritionist I know there is a benefit to reducing reliance on animal products (dairy causes inflammation in my body and makes my eczema go insane) but in a pinch it was always just easier to fall back on baked chicken breast for meal prep. Over the past few months I have been striving to reduce my overall animal product consumption and I have been trying to play around with legumes (not a ton because honestly my guts aren't always a huge fan) and tofu in order to make delicious, protein rich, well balanced meals.
As I became more comfortable with tofu I started feeling like I could really start experimenting with recipes and creating meals and recipes to share with all of you. This noodle dish is probably one of the best meals (vegan, vegetarian or ominvore) that I have made in a long time. It was quickly devoured in my house and the best part is it is totally delicious hot or cold so it makes a great bring to work lunch if you don't have access to a microwave or you just perfer not to use one.
Crispy Tofu Noodle Salad - Serves 4
1 block (450g) extra firm tofu, drained and pressed
1/4 cup Braggs liquid aminos
1 tbsp sesame seed oil
1 tbsp rice vinegar
2 tsp fish sauce
2 tbsp + 1 tbsp avocado oil
1 bag PC Broccoli slaw (about 4 cups of pre-made coleslaw)
1 cup soba noodles (vermicelli works well also)
1 tbsp grated ginger
2 cloves garlic, crushed
1. Wrap tofu in a dish towel and place a heavy cutting board or cast iron pan on top (anything heavy will do) and press out liquid for about 20-30 minutes.
2. While the block of tofu is being pressed in a sealable container, like a mason jar, combine Braggs, sesame oil, rice vinegar, 1 tbsp avocado oil and fish sauce and shake to combine.
3. Unwrap tofu and cut into cubes, if you are new to tofu I find it best to cut them into smaller cubes to reduce the potentially weird mouth feel.
4. Get a pot of water to boil and cook noodle according to package. Once they are done cooking rinse them with cold water immediately to prevent over cooking and sticking.
5. Heat 2 tbsp of avocado oil in a large skillet to medium high heat. Once skillet has reached heat add in tofu and cook until crispy. Rotate the blocks of tofu so they become golden brown on each side. Once they are crispy and golden brown remove from pan and set aside.
6. Add ginger, ginger and package of broccoli slaw into the the heated pan and cook until it becomes fragrant. Add in noodles and Braggs dressing and give it a good stir, I find it best to use two spoons or tongs here to really get the sauce everywhere. Add in tofu give it one last stir and top with sesame seeds.
This recipe makes 4 pretty substantial servings or you could probably stretch it for 6 smaller meals or lunches.