For the dressing:
- BOTANISTRY DIGESTIVE JADES, 1½ teaspoons
- Peanut butter, 2 tablespoons
- Maple syrup, 2 tablespoons
- Lime juice, 2 tablespoons
- Sesame oil, 1 tablespoon
- Boiling water, ½ cup
For the bowl:
- Vermicelli noodles, 150g
- Firm tofu, 300g
- Portobello mushrooms, 3
- A few bunches of kale
- ¼ of a purple cabbage
- Soy sauce, 2 tablespoons
- Salt & pepper to taste
- Add peanut butter into a bowl and pour the boiling water in. Stir until smooth, adding the oil, maple syrup and lime juice. Finally add the DIGESTIVE JADES powder and stir until it’s all well mixed.
- Heat the oven to medium heat.
- Season the chopped tofu with salt and pepper, then place into an air fryer until crispy. If you don’t have an air fryer, fry it in a pan with a little oil.
- Boil your vermicelli noodles, then take off the heat and set aside.
- Wash and pat dry your kale (optional to spray oil and add salt) and bake in the oven at 180°C until crispy. Don’t forget to keep an eye so it doesn’t burn.
- Add oil to a pan and heat, chop the mushrooms and sauté for a few minutes. Add soy sauce.
- Build your bowl by adding the noodles, tofu, kale and any other vegetables you like. Pour your delicious dressing over the top, sprinkle some sesame seeds and enjoy!
- Watch how to make this easy tofu recipe for lunch or dinner here.
Tofu is generally bland in flavour, but baking and dressing it gives both savoury notes and it absorbs the marinade. Tofu is an excellent source of protein, iron, potassium and calcium. It can also support heart & bone health, and manage cholesterol & blood sugar levels. The calming ingredients in DIGESTIVE JADES Ayurvedic powder give a fragrant flavour to the dish.
Danielle Kendall (@tofuandbeanz) – Vegan content creator based in New Zealand sharing flavourful, colourful vegan recipes. Try more of Dani’s recipes using BOTANISTRY Ayurvedic powders – Vegan Mac N Cheese and Vegan Pesto Pasta.