Happy Meatless Monday folks!

I haven't posted a meatless Monday recipe in a while, so I thought it was high time that I get back to it!  The following recipe came to my inbox from VegNews via blogger Allyson Kramer and this sounds like a great way to stir up your Monday meal!



1 8-ounce package thick white rice noodles, cooked, and drained
Salt, to taste
Sesame oil, to taste
1/4 cup water
1 tablespoon gluten-free soy sauce
3 tablespoons creamy nut butter
1 teaspoon grated ginger
1/2 tablespoon Sriracha
Zest of 1 lime
1 15-ounce package smoked tofu
1 cup unsalted roasted peanuts
2-1/2 tablespoons sesame oil, divided
1/2 cup snow peas, strings removed
3/4 cup chopped asparagus
2 medium carrots, sliced into coins
1/4 cup soybean sprouts
1/3 cup chopped scallions
3/4 cup fresh broccoli florets


In a medium bowl, add noodles, salt lightly, and drizzle with a touch of sesame oil.

For the dressing, in a medium bowl, whisk together all ingredients. Toss noodles with dressing until evenly coated.

In a large frying pan over medium-high heat, toss together tofu, peanuts, and 1 tablespoon sesame oil and sauté until browned, about 7 minutes. Set aside. Add remaining sesame oil, snow peas, asparagus, carrots, sprouts, scallions, and broccoli and sauté, stirring often, until vegetables are brightly colored and slightly tender.

To serve, divide noodles evenly among serving bowls and top with vegetables. Serve hot.

*If you want to receive mouth watering recipes to try delivered to your inbox, be sure to head over to VegNews and sign-up for the goods!
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