Rainbow Noodles

Ingredients

• 1/2 red onion, thinly sliced into half-moons

• 2 cloves garlic, minced

• 1/2 inch ginger, peeled and minced

• 1/8 teaspoon iodized salt

• 1/4 head red cabbage, thinly sliced

• 1 carrot, julienned

• 8 ounces noodles

• 1/2 cup chopped broccoli

• 1 cup cubed baked marinated tofu (see note)

• 1/2 cup corn kernels (fresh or frozen)

• 1 tablespoon tamari

• 2 teaspoons maple syrup

• 2 teaspoons brown rice vinegar

• 1/4 bunch of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of water in a large skillet over medium heat. Add the onion, garlic, ginger, and a pinch of salt (optional). Cook and stir for 3 minutes.

2. Add the cabbage and carrots, then cook and stir for 1 minute.

3. Cook the noodles according to the package directions.

4. Add the cooked noodles, broccoli, tofu, corn (fresh or frozen), tamari, maple syrup, and vinegar. Stir gently. Cover and cook for 5 to 10 more minutes, or until the vegetables are tender but still brightly colored. Serve hot, garnished with chopped parsley.

   Note: To make homemade baked marinated tofu, preheat the oven to 350 F. Slice 14 ounces of firm or extra-firm tofu into bite-size cubes. Spread the cubes in a single layer on a baking sheet and sprinkle them evenly with 1 tablespoon of tamari. Bake for 30 minutes, carefully turning the cubes over after 15 minutes.

   Source: Natural Vegan Kitchen by Christine Waltermyer

Note: To make homemade baked marinated tofu, preheat the oven to 350 F. Slice 14 ounces of firm or extra-firm tofu into bite-size cubes. Spread the cubes in a single layer on a baking sheet and sprinkle them evenly with 1 tablespoon of tamari. Bake for 30 minutes, carefully turning the cubes over after 15 minutes.

Source: Natural Vegan Kitchen by Christine Waltermyer