We all know that tofu is a great plant-based protein source and so versatile. Grating and roasting the tofu creates a chewy protein source bursting with flavour that can be adapted as a meat free addition to a number of dishes such as tacos, salads, and stir-fries. We've opted for a super tasty noodle broth to help keep your protein and plant intake high and meat consumption low without any compromise on satisfaction.
Shredded Tofu
- 2T tamari
- 2T sesame oil
- 1T rice syrup (or other sweetener)
- 400g firm tofu
Method
Preheat oven to 180° C.
Mix tamari, sesame oil and rice syrup in a large bowl and mix well.
Grate tofu and toss with the other ingredients. Spread out in a single layer on a baking tray and roast for 30-50 minutes (depending on your preferred level of chewiness – the longer the chewier).
While tofu is roasting, make your broth.
Broth
- 2T sesame oil
- 4 spring onions
- 2T coriander leaves and stalks, chopped
- 4 cloves garlic
- 4 cm ginger, minced
- 8-10 mushrooms, various
- 3T white miso paste
- 2T tamari
- 800-1200ml vegetable stock
- 400ml coconut milk
To serve
Method
Heat oil in a large pot.
Add spring onions, coriander, garlic and ginger and cook for around 5 minutes until softened and fragrant.
Add mushroom and brown for a few minutes.
Add all other ingredients except the lime juice and noodles and bring to the boil. Simmer gently for 10 minutes while you cook the noodles and greens.
Serve noodles in a bowl covered in broth, wilted greens, a squeeze of lime and topped with tofu.
