| 9 | 20 | 268 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 1 |
| 85 gm | Tofu, regular, extra firm |
| 1/2 tsp | Coconut oil |
| 1/8 package | Buckwheat soba noodles, gluten-free, dry |
| 1 tbsp | Liquid aminos |
| 1 cup | Spinach |
| 1/2 cup grated | Carrots |
| 1/2 clove(s) | Garlic |
| 1 tsp | Ginger-garlic paste |
| 2 tsp, minced | Red chili pepper (also chile or chilli) (to taste) |
1. pre-heat the oven on 400.
2. place the Tofu on a tray with baking paper for at least 10 min. (or on the BBQ)
3. sauté the garlic and ginger with the spinach, in the coconut oil.
4. add the amino, carrot and fresh or dried chili to taste, place on a low heat to simmer.
5. boil water and cook the soba noodles for 4 to 5 minutes.
6. drain the noodles and add them to the frying pan, re heat everything together.
7. plate and add the tofu.
8. garnish with some tauge or micro greens, enjoy.
| Meat Alternative | 0.6 |
| Vegetables | 1.9 |
