Noodle & Tofu Soup | High Protein Vegan

firm tofu

🥗Healthier: extra-firm tofu

💰Cheaper: tempeh

Tempeh is often less expensive and has a similar texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be healthier and more flavorful.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Preheat the oven to 180 degrees Celsius.

Bake the tofu fillets for 10 minutes.

Boil water in a separate pot for the noodles.

Add the brown rice noodles to the boiling water; the amount depends on your carbohydrate intake.

In a pan, steam-fry the vegetables: carrots, snow peas, peppers, mushrooms, and spring onions.

Add minced garlic and chili peppers to the pan and sauté briefly.

Add 1 teaspoon of ground ginger to the pan.

Pour in 2 tablespoons of tamari for saltiness.

Add 1 tablespoon of tahini for sesame flavor.

Add vegetable stock and bring to a boil.

Add the baked tofu and cooked noodles to the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens