We always are searching for something quick, healthy, and yummy to eat after work, sometimes it requires a lot of effort to even consider the thought of opening up the fridge and pulling ingredients to begin what we believe will be an “epic cooking battle”.
A solution for a night? Soba noodles. I found a package of buckwheat soba noodles at Whole Foods for the tune of 2.99–3 servings per bag. Not bad, and they ended up being super yummy and quick to prepare. For awhile they just sat my fridge unused, because although they looked fun and yummy, the thought of figuring out what to cook with them felt slightly daunting for a bit. Sometimes, breaking a routine (mine had been sweet potatoes, lentils, and brown rice pasta for awhile) can be difficult.
I decided ultimately to throw together a Japanese-American dinner. My chosen ingredients? Broccoli, tofu, leeks, soyaki, a drop of BBQ sauce, and some Braggs nutritional yeast flakes. Everything took only 8 minutes to cook, so this is a good pick for an easy-to-prepare dinner!
**Buckwheat Soba Noodles W/Tofu**
(Makes about 3 servings)
What you’ll need:
1/2 block of tofu, cubed
1 package of Buckwheat soba noodles, I bought the Annie’s Brand ( 2 cups soba noodles)
Canola Oil cooking spray or two tablespoons Vegan Butter
2 tablespoons finely diced leeks
1/2 cup broccoli florets
2 tablespoons Soyaki Sauce (From Trader Joe’s, or 1 tablespoon soy sauce, 1 tablespoon teryaki sauce)
1 tablespoon BBQ sauce
1 tablespoons Braggs Nutritional Yeast flakes
1 teaspoon red wine vinegar
1 tablespoon garlic powder
1 1/2 tablespoons Soy Free Veganese (or regular Veganese)
Boil the soba noodles for about 3 minutes in 3 cups cold water. Drain.
Add all other ingredients except for the Veganese to a large wok. Simmer everything until tender (about 6-8 minutes).
Combine everything and stir in the Veganese and there you go. Sooo good. Mmmm. =)