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Tofu, Noodle & Veggie Bowl with Ginger Nectarine Vinaigrette ???
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When you have leftover veggies and noodles, and want to take advantage of delicious nectarines too… You turn them into a super tasty, sweet and tangy vinaigrette ? These inregedients came together in the most delectable way ? Below is a rough recipe for 2 to 3 servings. ????
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Saute 1 block tofu cut in 1cm cubes, and a small package sliced shiitake mushrooms in bit of oil, browning on a few sides.
Roast a small bag of brussel sprouts (cut in half) and bundle of asparagus (tough bottom end trimmed off). Chop half of a seedless cucumber.
Dressing (2-3 servings):
Blend the following
2 T rice vinegar
1 T sesame oil
3 T avocado oil
1 T coconut aminos
1.5 tsp grated fresh ginger
1 garlic clove
1 nectarine*
1/8 tsp each kosher salt and pepper
* cook 1 diced nectarine over medium-low heat with a dash of water for about 3 to 5 minutes covered, until very soft.
Plate all the veggies over baby spinach or other greens, along with a bit of noodles. Drizzle dressing over top. Top with red chili flakes and fresh mint
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