Tofu salad

Ingredients (serves 3)

 1 batch of baked tofu
 1 avocado pitted and diced
 Mix of greens or lettuce - I used Spring greens mix
 2 carrots grated
 veggie balls store bought( optional)


Dressing:
1 tablespoon grated ginger
2 tablespoon oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce

Method:
In a blender pulse dressing ingredients

Toss greens and carrots with 1/2 of dressing
Lay tofu and veggie balls(if using) over greens
Layer avocado over the tofu
Drizzle remaining dressing over top and enjoy

Easy Baked tofu

For sauce mixture, mix the following in oven proof bowl

2 table spoon sesame oil
2 tablespoon GF soy sauce or ponzu
1 tablespoon ketchup
1 tablespoon sriracha or some hot sauce


Drain and chop tofu into small cubes
1 pack of super firm or extra firm tofu ( i used sprouted firm tofu from trader joes)


Add tofu to sauce mixture , mix well

Bake at 400 degree for 30 - 40 minutes , mixing once or twice in between.

Broccoli and moong noodles in broth

Ingredients

3 cups vegetable broth ( I used 1 cube 1 cube of  vegetable-bouillon and 3 cups water)
1 small can I used arroyo coconut milk

1 teaspoon curry powder
few shakes of  crushed red pepper
1 tablespoon grated galangal
1 table spoon grated ginger
2 small heads of broccoli flowers trimmed
salt to taste
1 table spoon ponzu or soy sauce
1 small packet of wide moong bean thread

Method:

Heat vegetable broth add grated galangal and bring to boil
Add 1/2 can of coconut milk and red pepper flakes
Now add broccoli florets noodles, salt, soy sauce , close with lid and cook on high flame for 4 minutes
Now add curry powder, remaining coconut milk, ginger. Mix well

Server noodles with broth.

Note: Galangal is white ginger available in chinese or thai grocery stores. If you cannot get it use double the ginger.