This week, my meals have revolved around what I have in my refrigerator and pantry, which is a bit more limited than usual because my husband and I are moving in a few days. Enter several variations of "things in bowls." Despite the soaring heat in south Texas, I've been craving Asian-inspired comfort food (when do I not crave that, however?). But I guess after a long day of writing, packing, and being on hold with the electric company, a big bowl of umami goodness just hits the spot--even more than usual!
This recipe for Vegan Miso Tofu Noodles is about as basic as a big bowl of noodles gets--but it still satisfies in terms of taste and nutrition. Miso adds a tart touch of gut-friendly probiotics while sautéed tofu and softened veggies comfort the soul.
To be honest, I initially began this recipe as a soup, but I realized too late that I had packed my second medium pot! So instead of cooking the noodles in a separate pot, I cooked them in broth with the veggies, and this happened! So it goes :)
This recipe for Vegan Miso Tofu Noodles is about as basic as a big bowl of noodles gets--but it still satisfies in terms of taste and nutrition. Miso adds a tart touch of gut-friendly probiotics while sautéed tofu and softened veggies comfort the soul.
To be honest, I initially began this recipe as a soup, but I realized too late that I had packed my second medium pot! So instead of cooking the noodles in a separate pot, I cooked them in broth with the veggies, and this happened! So it goes :)
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup shredded red cabbage
- 1 package rice noodles (or noodles of choice)
- 2 tablespoons, divided coconut oil
- 1 package extra-firm tofu, pressed and cut into small squares
- 1 cup loose corn (fresh or frozen)
- 1 tablespoon miso paste
- 1 tablespoon tamari
- 2 cups vegetable broth
- avocado for garnish (optional)
- alfalfa sprouts for garnish (optional)
- pickled veggies for garnish (optional)--I used red cabbage sauerkraut. Kimchi would be good, too.
Directions
1. In a medium saucepan, heat one tablespoon of coconut oil over medium heat. Sauté onion for five minutes. Add garlic and red cabbage. Sauté for another three minutes.
2. Meanwhile, warm one tablespoon coconut oil in a large skillet over medium heat. Add tofu. Cook on one side for at least five minutes or until golden on that side. Flip squares a few times to ensure that multiples sides become golden. Continue this process while you work on the noodles.
3. Returning to your veggies, add vegetable broth and tamari. Add noodles, allowing the mixture to simmer until the noodles are tender. Add an extra splash of water if the noodles look a little thirsty. Remove from the heat. Stir in the miso paste until it is evenly dissolved.
5. Serve the soup in bowls. Top with tofu, avocado, corn, and sprouts--and anything else your heart desires. Enjoy!
2. Meanwhile, warm one tablespoon coconut oil in a large skillet over medium heat. Add tofu. Cook on one side for at least five minutes or until golden on that side. Flip squares a few times to ensure that multiples sides become golden. Continue this process while you work on the noodles.
3. Returning to your veggies, add vegetable broth and tamari. Add noodles, allowing the mixture to simmer until the noodles are tender. Add an extra splash of water if the noodles look a little thirsty. Remove from the heat. Stir in the miso paste until it is evenly dissolved.
5. Serve the soup in bowls. Top with tofu, avocado, corn, and sprouts--and anything else your heart desires. Enjoy!
Related: Thai Tofu Tacos with Ginger Sesame Sauce
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Photos: Mary Hood Luttrell
