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Buckwheat Soba Noodles W/Tofu

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. =)

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About govegetarianista86

After transitioning to a meatless diet two years ago, Lauren and I had no choice but to learn lots of great vegetarian recipes---and fast---after all, we always loved great food. The reason for our decision to omit meat and most dairy products from our lives was quite simple. A vegetarian diet is healthier, kinder, and ironically much cheaper than one with meat. We created this website to show that being a vegetarian is one of the easiest and most rewarding lifestyles to partake in, and hope that both vegetarians and aspiring vegetarians alike will visit Go-Vegetarianista habitually. :) About the authors: Nadya Rousseau is an actor/writer/producer residing in Beverly Hills, CA. She moved to Los Angeles almost five years ago at the age of nineteen to pursue her career and to escape the boredom of her small town. As maintaining a svelte figure is often pivotal in the entertainment industry, she finds she has no trouble staying slim and healthy as a vegetarian. In addition to loving good food and helping others, she enjoys engaging in sarcastic banter--keep an eye out for her frequent sardonic jokes--you'll surely be amused!! Lauren Rheims, is a native of Pomona, CA, and now resides in Beverly Hills, CA. She is a fashion and nature photographer, and of course loves shooting pictures of super yummy food! Lauren at first was apprehensive about becoming vegetarian, being of Creole descent, enjoying delicious seafood and meat, was more or less second nature. However after she discovered just how easy it was to enjoy the same delectable meals sans meat, she was thrilled! Lauren is excited to show everyone the simplicity and allure of vegetarian fare--and just how fun it can be!

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