Tofu Noodles With Asparagus Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 15 mins
1 tbsp olive oil
1 large red onion, diced
1 large carrot, peeled and chopped
10 oz tofu, crumbled
1 cup plant based milk
2 cups vegetable stock
10 oz noodles
2 tbsp apple cider vinegar
2 cups asparagus, chopped
3 cups spinach
1/2 tsp salt, or to taste
1Heat the olive oil in a large frying pan. Add the onion and carrot, cooking for 4-5 minutes, until they soften.
2Add crumbled tofu, plant based milk, vegetable stock, noodles, and apple cider vinegar. Simmer over a medium heat for around 5 minutes, until the noodles are almost cooked through.
3Add the asparagus and spinach, and cook for 5 minutes more, until the spinach wilts and the asparagus softens. Season to taste with salt before serving.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.