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| DESCRIPTION | SERVINGS: | serving |
This one knocks it out of the ballpark. Garlic, onion, celery, mushrooms, and tofu, served over a mixture of soba and lentil noodles and topped with sweet tahini sauce, cilantro, and green onion.
INGREDIENTS
- Sweet Tahini Sauce
- 2 tablespoons liquid aminos
- 1 teaspoon vinegar
- 2 Dates
- 1 teaspoon Tahini
- 1/3 cup water
- Tofu Noodles
- 1 ounce red lentil pasta
- 1 ounce Soba Noodles
- 1/2 cup mushrooms chopped
- 1/2 cup celery chopped
- 1/2 cup onion chopped
- 1-2 Cloves garlic
- 1/2 cup Loose leaf cilantro
- 1/3 cup green onion
- 1/2 cup tofu chopped into squares
INSTRUCTIONS
Sweet Tahini Sauce
- Into a blender cup, place liquid aminos, vinegar, pitted dates, tahini, and water and blend on high until smooth
Tofu Noodles
- Bring a pot of water to a rolling boil and add red lentil pasta and soba noodles, boiling for 7-10 minutes. Drain and set aside.
- In a heated pan, water saute mushrooms, celery, onion, and garlic until tender but not over cooked. Add more water as necessary.
- Cut tofu and add to mixture with 1-2 tablespoons of tahini sauce, turning lightly in the pan as to heat it. Don't scramble.
- Add noodle mixture, green onion, cilantro, and remaining Sweet Tahini Sauce and toss together.
- Serve in a large bowl garnished with cilantro.
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