Bonus Recipe: Ginger Tofu and Vegetable Noodles

This quick, colorful noodle dish is packed with plant-based protein and fresh vegetables. It is perfect for meal prep or for using whatever vegetables you already have on hand.

Ingredients

• ½ package whole-wheat noodles
• 1 package extra-firm tofu, drained and cubed
• 5 mini sweet peppers, sliced
• 3 scallions, chopped
• 1 red onion, sliced
• 1 large carrot, grated or thinly sliced
• Fresh ginger, grated
• Red pepper flakes, to taste
• Seasoned salt, to taste
• Soy sauce, to taste
• Sweet seasoned cooking vinegar, to taste
• A small amount of oil for cooking

Instructions

1. Cook the whole-wheat noodles according to the package directions. Drain and set aside.
2. Heat a small amount of oil in a large skillet. Add the tofu and cook until the pieces are browned and slightly crisp on the outside. Remove the tofu from the skillet and set it aside.
3. Add the red onion, sweet peppers, carrot, scallions, and freshly grated ginger to the same skillet. Sauté until the vegetables are tender but still have a little bite.
4. Season the vegetables with red pepper flakes, seasoned salt, soy sauce, and sweet seasoned cooking vinegar.
5. Return the tofu to the skillet, add the cooked noodles, and toss everything together until evenly coated and heated through.
6. Taste and adjust the seasonings as needed before serving.

This made a satisfying, flavorful meal with chewy whole-wheat noodles, crisp vegetables, and golden pieces of tofu—and it reheated beautifully for meal prep.