Protein-packed Veggie Noodles (Mason Jar Edition)

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)

• Servings: 4
• Time: 50 minutes
• Difficulty: easy
• Print

A light, yet satiating portable lunch or dinner

Ingredients

• 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.

Directions

1. Preheat oven to 375 F.
2. 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.
3. 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).
4. 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.
5. While tofu is baking, cook rice noodles and edamame according to package directions.
6. 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.