PUMPKIN & TOFU NOODLE BOWL

'with a crunchy topping'

Serve 4

  • 1 packet rice noodles
  • 1 small-medium size hokkaido pumpkin
  • 1 packet firm tofu (GMO free)
  • 2 avocados
  • 2 bok choy stalks
  • Fresh sprouts
  • Vegetable oil (sesame oil, coconut oil...)
  • Olive oil
  • Tamari sauce
  • 1 tsp garlic powder ( or 1 fresh garlic)
  • 1 tsp grated ginger
  • 1 lime
  • Chilli flakes (optional)
  • Sea salt 

Tamari Almond Crunch

  • 1/2 cup almonds
  • 2 tbsp tamari sauce 
  • Vegetable oil
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This is a delicious noodle recipe that will keep your hands warm during the cold times. It is very simple to process and not many ingredients are needed. You can always add or exchange ingredients and make it your own, finding your favourite versions.  

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Cook the noodles in a saucepan with boiling water for 3-4 minutes. Drain the noodles and rinse them under cool water. Add some spoons of tamari sauce and set aside. Cut the tofu and pumpkin into small squares. Place the pumpkin in an oven tray with some parchment paper, pour olive oil and sprinkle them with sea salt. Roast for about 20 minutes (200°C). Heat some vegetable oil in a pan and sauté the tofu squares with some sea salt and garlic powder, just for a couple of minutes. Add some oil, grated ginger (chilli flakes optional) into a wok or pan and the bok choy leaves. Fry for about a minute. Now add the noodles and cook for 2-3 more minutes to heat them up.

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To make the tamari almond crunchy, chop the almonds in a food processor into chunky pieces. Add a couple of spoons of oil to a pan, the almonds and the tamari. Stir constantly by using a wooden spoon in medium-low heat. Let them cool down.

Serve the bowls, adding some stir-fried noodles, pumpkin and tofu squares, fresh sprouts, sliced avocado and on the top the tamari almond crunchy. Keep some extra tamari and fresh lime on the side.