This bowl is a super simple way to throw together a meal with a lot of nutritional density. It’s been my staple “recipe” for using leftovers from batch cooking vegetables and tofu during the week. If you don’t have prepared vegetables and tofu at your disposal, instructions for making both are below.
- 1 serving kelp noodles
- 1 cup steamed vegetables (broccoli and carrots used here)
- 6 oz. baked tofu
- 1 tbs pickled ginger
- 2 tsp white miso
- 1 tbsp reduced sodium tamari
- 2 tsp mirin
Boil the kelp noodles for 10 minutes. Drain and return back to pot with ginger, miso, tamari, and mirin. Stir until coated, toss in steamed vegetables and tofu. Cover pot with a lid to heat everything through for 3-5 minutes.
If looking to batch cook vegetables and tofu, it’s quite simple.
Vegetables: steam over the stove for 5-8 minutes to retain most of the nutrient integrity (no mushy vegetables).
Tofu: Preheat oven to 400. Drain and wrap tofu in paper towels for 10-15 minutes to remove excess liquid. Chop into bite-sized pieces, spread out individually on a lined baking sheet. Spray lighting with coconut or avocado oil, bake 25-30 minutes.