Sometimes I accidentally create new recipes. Some definitely don’t turn out…but to my surprise some actually do!
For this recipe, I originally had intentions of making a spiralized veggie salad with tofu. Unfortunately, I didn’t know my zucchinis had gone bad and I had no carrots in the fridge (read: I didn’t actually check out my fridge before I went grocery shopping #mybad).
Being a bit of a Type A, this threw off my meal prepping game a bit (okay a lot!) and I was out of time to purchase these missing items. Brown rice noodles would have to sub in for the spiralized veggies – I wasn’t a huge fan of ONLY spiralized veggies anyways because …well carbs are good. I couldn’t just do tofu and noodles though – so I turned up the colour points with some frozen edamame and avocado. Made a marinade that doubled as a dressing…and then I held my breath.
To my surprise, this actually turned out great! I thought it would fit perfectly with this months Recipe Redux theme ‘Plant Protein Power Bowls’. Plant-based dishes don’t have to lack protein – this one packs in the protein with the edamame and tofu! In addition to colour points, I thought I’d add some style points by putting this dish in a mason jar. More compact and portable – I know I’ll be eating on the run this week (bad I know..)
Try this protein-packed accident yourself and let me know what you think!
Protein-Packed Veggie Noodles (Mason Jar Edition)
A light, yet satiating portable lunch or dinner
- 1 block of extra-firm tofu
- 6 tbsp soy sauce
- 4 tbsp maple syrup
- 2 tbsp balsamic vineger
- 2 tsp sesame seeds
- 8 ounces brown rice noodles
- 3 cups frozen edamame
- 2 avocados, sliced.
- Preheat oven to 375 F.
- Place your tofu block on a few sheets of paper towels. Place a few more paper towels over the tofu and place a heavy book or can on top, to squeeze out the water. Press for about 15 minutes.
- Combine soy sauce, maple syrup, balsamic vineger and sesame seeds. Divide mixture in half (half is used to marinate the tofu and half is used as a dressing).
- Once tofu is done pressing, chop into 1-inch cubes. Combine with the marinade above, in a medium bowl and toss. Once tofu is covered with marinade, place on baking sheet lined with parchment paper. Bake in oven for 25 minutes, turning halfway through.
- While tofu is baking, cook rice noodles and edamame according to package directions.
- Once tofu is done baking and is cooled, combine rice noodles, tofu, edamame and avocado in a mason jar. Add dressing when ready to eat.
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