Creamy Noodles with Baked Tofu and Mushrooms
This noodle recipe is pretty quick and you can sub out several ingredients, depending on what you have in the house. Plus it uses plant based milk instead of coconut cream or dairy making it pretty healthy too! INGREDIENTS serves 2-4 (use more noodles if serving more people as the broth is generous) 1 tbsp extra virgin olive oil About 1 cup finely chopped mushroom (whatever type you prefer i.e brown button, shiitake, portobello) 400 g canned baby sweetcorn, rinsed & drained and chopped into 2cm chunks bunch of pak choy (any type of choy/choi), white & green parts separated, finely sliced or slice up some broccoli or use both 200 g noodles of your choice - cook per packet instructions 1 tbsp vegetable stock powder 2 tbsp miso paste (if you don't have miso use more stock powder) 1 tbsp tamari sauce (or soy sauce) 1 1/2 cups plant based milk i.e oat, rice 1 tbsp sesame oil 300 g tofu - I only had firm so I baked mine but if you have soft tofu just add to the broth towards the ...
