This recipe is quick, easy, and fantastic. Rather than using tofu, I just use a high-protein noodle (specifically, https://www.navanfoods.com/explore-asian/explore-asian-organic-black-bean-spaghetti – which you can buy from me if you’d like to try them. They have 20 g. or protein per serving and are delicious). But, if you like Tofu, by all means, go for it!
If not using Tofu – skip this part:
1 block very firm, organic tofu – not “silken”
4 TBSP tamari (soy sauce)
4 cloves pressed or minced garlic
oil for sauteeing.
Press excess water out of tofu in a clean kitchen towel. Cut into thick strips and marinate in Tamari and garlic for 2-6 hours. Drain excess liquid before cooking
For the rest of the dish:
8 0z. pasta (soba or black bean noodles)
8cups baby s baby spinach
1 very thinly sliced bell pepper
1/2 c. almond butter, heaped (I use raw, but roasted will work as well)
4 TBSP tamari
4 TBSP maple Syrup or agave nectar
2 tbsp. rice vinegar
2-4 tsp. toasted sesame oil
red pepper flakes if desired
Place a pot of water on high and cover.
heat a non-stick pan and cook tofu over medium heat in coconut oil (or any vegetable oil) for about 10 minutes – flipping once. Set aside.
When water comes to a boil, cook noodles, drain, rinse and set aside. You may want to chop them just a bit so they mix easier.
Wisk or use a blender to make sauce – just throw all the ingredients in and blend.
Cut tofu into cubes and toss all the ingredients together – noodles, spinach, red pepper, tofu and sauce. Garnish with cilantro if desired.