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Tofu is a easy meatless option that still provides a good amount of protein and has a mild, versatile taste. Coconut aminos are a healthier alternative to soy sauce with 73% less sodium, B-vitamins, and amino acids this food is also great for those with gluten or soy allergies.
1 LARGE HEAD BROCCOLI, CUT INTO FLORETS
1 CUP UNSHELLED EDAMAME
1 CUP SHREDDED CARROTS
¾ POUND WHOLE WHEAT PASTA
3 TBSP COCONUT AMINOS
¼ CUP ROASTED, UNSALTED CASHEWS
1 8 OZ PKG TOFU (sear or bake, add a Thai or Teriyaki sauce for more flavor)
Servings: 4
Nutrition per Serving: 480 Calories, Fat 1.3g, Carbs 67g, Fiber 7g, Sugar 4g, Protein 24g
STEP 1:
In large pot, fill ¾ full, boil broccoli for 3-4 minutes. Remove from water and set aside.
STEP 2:
From same water, boil noodles until al dente (7-8 minutes).
STEP 3:
While noodles cook, place aminos, cashews, and ½ cup water into a blender and puree.
STEP 4:
Drain noodles.
STEP 5:
Combine noodles, tofu, broccoli, carrots, and edamame into pot cooking over medium heat until heated through (3-4 minutes.)
Makes 4 servings.
