Tofu Veggie Noodle Bowl with Cabbage Noodles

eatingbirdfood.com

Kissa Batul

I like food in my belly all the time!

12 ounces extra firm tofu, pressed and drained

½ cup vegetable stock

1 Tablespoon low sodium tamari

½ teaspoon maple syrup

1 Tablespoon rice wine vinegar

1 teaspoon sesame oil

1 ½ Tablespoons coconut oil

1 Tablespoon minced ginger

1 Tablespoons minced garlic ( 2 to 3 large cloves)

1 to 2 cups fresh broccoli, chopped into bite-size florets

1 medium cabbage, thinly sliced (about ½ pound, 5 cups chopped)

1 green pepper, cut into thin strips

2 carrots, peeled and cut into thin strips

¼ cup roughly chopped walnuts

sea salt, to taste

fresh ground pepper, to taste

Directions at eatingbirdfood.com

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