Vegan and Gluten FREE! Ramen with Tofu

So I took a trip to Fresh Market. I was craving noodles, so I found decided on this… I ate the entire dish from the pot except the 2 servings I set aside for my favorite neighbor and my lunch.

My first prep was to press and drain the tofu. I did that in the sink with the tofu in a drainer, a bowl at the bottom, and a heavy pan on top. I also chopped a shallot and 3 little sweet peppers (or one large one).

I cooked the shallot, peppers, and mushrooms in peanut oil in a medium enamel cast iron pan for about 15 minutes.

I sliced the tofu in half through the middle, then chopped it in to cubes. I browned it in peanut oil for 10 minutes.

2 pans.

I added the raw noodles and the whole bottle of sauce to the veggie pot plus one cup of water. 5 minutes.

Last minute stir in the tofu and snap peas.

Delicious and healthy!

Roasted Cauliflower and Broccoli with Nutritional Yeast

Evening guys! Hope you are having fun watching the Superbowl or not watching the Superbowl. I am watching the commercials on You Tube as they come out 😉 Our power was out for a couple hours, so I ate some chips and drank some wine in the dark surrounded by candles.

When the power came back on, I made these yummy oven roasted veggies. I use to buy nutritional yeast all the time back when I was a vegan/vegetarian. It has a very strong nutty and cheesy flavor which I love. I used to add it to everything, but my favorite thing to add it to was popcorn. It was my favorite late night snack after aerobics class in college 🙂

I had a small head of cauliflower and broccoli, so I doused them with olive oil, salt, pepper, and this nutritional yeast. I roasted them for 30 minutes or so at 350, or until tender, depending on how many veggies you have. You could do this with any veggies, these are just the ones I had in the fridge. Rebecca and I LOVED it. Katie would not even try it, because she only likes her veggies steamed…

Tofu Veggie Noodle Stir Fry

I made this super easy vegan meal tonight! Dump and Stir Fry 😉

Cooked stir fry veggies that came with their own sauce (from Sprouts in the veggie section) with 1 block of pressed tofu chopped in cubes. I added a couple of teaspoons of sesame oil and teriyaki sauce to coat everything. I cooked a pack of Chinese noodles according to the package (like 2 minutes) and added to the pan. Always stir to combine. I topped with a few random peanuts I had in the pantry. CRUNCH!

This probably should serve 4, but it will serve 3. My dinner tonight and 2 other meals this week for me 😉 The fam had pork tenderloin that they loved.

Approved by 4/5 of the Family. One of those is a Dog.

My husband was not a fan. Brutus ate all his leftovers.
Super easy. Meat cooked just like ground beef. I also cooked with a package of mushrooms. Then I added the sauce and combined. While it cooked down, I made the pasta. Season and taste with salt and pepper, as always.
After the pasta was al dente, 2 minutes less than the package said, I added it to the mix and topped with cheese. You legit could add vegan cheese to this to make it vegan. Cook at 350 in the oven for 30 minutes. DELICIOUS!!!!

Veggie Burger Lettuce Wrap

I made the family some juicy beefy hamburgers tonight. I found some really cheap super high quality beef at Fresh Market, so while they ate their primo beef burgers, I ate this yummy veggie burger. I pan fried a frozen one on medium heat for about 3 minutes on each side then topped with mayo, tomato, and avocado. Instead of a bun, I wrapped it in crispy iceberg lettuce.

Just as a side, iceberg lettuce is crispy and tasty, so while it might not be the most nutritious, it is pretty darn awesome!