Center For Living Peace

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Meatless Monday: Almond Tofu with Snap Peas and Soba Noodles

It’s Monday! Enjoy these tasty noodles and help lower your risk of cancer by cutting some meat out of your diet. The Cancer Project declared that vegetarians were about 40 percent less likely to develop cancer compared to meat eaters according to lengthy studies in England and Germany.

Almond Tofu with Snap Peas and Soba Noodles

Ingredients:

14 ounces extra-firm tofu, drained and sliced crosswise 1/4 inch thick

Salt

6 tablespoons almond butter

2 tablespoons soy sauce

3 tablespoons maple syrup

1 tablespoon sesame oil

3 scallions, green and white parts, thinly sliced

5 tablespoons olive oil, plus more for the baking sheet

1 tablespoon minced fresh ginger

2 cloves garlice, minced

3 cups snap peas, trimmed and halved diagonally

8 ounces soba noodles

2 tablespoons rice vinegar

Leaves from  1 bunch fresh cilantro

Chili oil

Directions:

Preheat the oven to 350°F. Lay the tofu slices on a well-oiled baking sheet and season with salt.In a small bowl, whisk together the almond butter, soy sauce, maple syrup, andsesame oil. Rub 1/2 teaspoon of the almond butter mixture into the top of each tofuslice. Try not to get the sauce on the pan. Bake for 25 minutes. Flip the tofu and seasonlightly with salt. Rub the second side of each tofu slice with 1/2 teaspoon of the almondbutter mixture, reserving the extra. Bake for 25 minutes more. Let cool. Slice the tofu lengthwise into strips. Heat a sauté pan over high heat and add2 tablespoons of the olive oil. Add the scallions, cook for 1 minute, and add the tofu andginger. Cook the tofu for 1 minute, undisturbed. Add the garlic and 1/4 cup water andsauté over medium-high heat for 2 minutes. Turn off the heat and stir in the reservedalmond butter mixture. Leave the pan on the stove, covered. Put the peas in a colander in the sink. Bring a large pot of salted water to a boil. Add the noodles and return to a boil, then simmer, uncovered, for 6 minutes, until thenoodles are just cooked through. Pour the noodles on top of the peas in the colanderand drain out the water. Immediately pour the noodles and peas back into the pot. Add the remaining 3 tablespoons olive oil and toss to prevent the noodles from sticking. Stirin the tofu, rice vinegar, cilantro, and salt to taste. Serve immediately with the chili oil alongside
This recipe is on pg. 132 of Louisa Shafia’s Lucid Food.
Good Happens.
Peace Grl Out!
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3 thoughts on “Meatless Monday: Almond Tofu with Snap Peas and Soba Noodles

  1. Anonymous on said:

    Hey Guys,

    Keep up the good work spreading the word about Meatless Monday. It would be great to visit the center next time I’m in L.A.

    Best, Louisa Shafia

  2. Hey Guys,

    Keep up the good work spreading the word about Meatless Monday! It would be great to visit the center next time I’m in L.A.

    Best, Louisa Shafia

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