Ingredients

Underline

70g Smoked or Naked Tofoo

1 inch fresh ginger

1 tsp tamari

1 clove garlic, minced

½ tsp paprika

Black pepper

Black Bean Noodles

½ small head broccoli

½ avocado

1 large carrot

2 large handfuls spinach

Sesame seeds

½ lemon

Extra Virgin Olive Oil

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Baked Tofu, Vegetable and Black Bean Noodle Bowl

Serves 1 • Prep 10 min • Cooking

Baked Tofu, Vegetable and Black Bean Noodle Bowl
Ingredients

Underline

70g Smoked or Naked Tofoo

1 inch fresh ginger

1 tsp tamari

1 clove garlic, minced

½ tsp paprika

Black pepper

Black Bean Noodles

½ small head broccoli

½ avocado

1 large carrot

2 large handfuls spinach

Sesame seeds

½ lemon

Extra Virgin Olive Oil

Method

Underline

1. Preheat the oven to 180°C and slice the Tofoo into thin rectangles and arranged them onto a lined baking tray.

2. Combine the ginger, tamari, garlic, lemon, paprika and pepper in a bowl and drizzle on top of the tofu before baking in the oven for 20 minutes.

3. Boil the noodles for 5 minutes, so that they are al dente, steam the broccoli and spinach, ribbon the carrot using a vegetable peeler and slice the avocado before serving everything up in a bowl with the tofu once cooked.

4. Sprinkle with sesame seeds and finish off with a good drizzle of tamari, lemon and olive oil.

The Tofoo Co. has teamed up with blogger Sophie's Blend to create this delicious baked tofu recipe. Try it for your next meat-free Monday dish!