Monday, August 28, 2017

Roasted Chilli Lime Tofu and Kale with Udon Noodles {Vegan}

This is a simple yet flavourful soup that is so satisfying and you will be craving it all the time. 

I love udon noodles, they're so hearty. The tofu in this soup packs a punch without a lot of effort while the kale provides those important nutrients (whatever they are, lol). This is the perfect weeknight dish that will leave you feeling great.

Chili Lime Tofu and Kale with Udon Noodles

adapted from Dancing Through Sunday

For the broth
4 cups water
3 tbsp vegetable stock paste
1 tbsp ground ginger
2 cloves minced garlic
2 tbsp low sodium soy sauce

For the roasted tofu
1 package firm tofu, cubed and patted dry
zest of 1 lime
juice of 1 lime
2 tbsp red pepper chilli flakes
1 teaspoon garlic powder
2 tbsp olive oil

For the soup, generally
kale, destemmed and chopped small (or larger if you’re into that)
pre-cooked udon noodles
lime to garnish

Preheat oven to 375. Line baking sheet with parchment paper.

 Mix olive oil, lime juice, lime zest, dried chilli, garlic powder in a bowl, add tofu, coat and let sit for 10 minutes, mixing it around to make sure all the tofu pieces are coated. Put tofu in oven on making sheet and pour the chilli lime mix on top (it will get nice and roasted). Bake for 10 minutes, flip and bake for another 10 minutes.

Steam the kale.

Boil the water. Once boiling, add the stock paste, ginger, garlic and soy sauce into water. Then add udon noodles and boil until they begin to separate.

Once tofu is crispy, remove from oven.

Get out your bowls, add the noodles and greens then pour the broth over the noodles. Top with tofu and top with extra chilli and lime.

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