Sweet Potato & Tofu Noodles
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 x 9 oz block firm tofu
- 2 servings of buckwheat noodles
- 1 large sweet potatoes
- 2 red peppers
- 1 tablespoon sesame seeds
- 2 spring onions
- tablespoon olive oil
- pinch of sea salt
- dash of almond milk
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Preparation
Step 1
Preheat the oven to 200C (390F), fan setting.
Step 2
Drain the tofu and pat dry before cutting into bite-size chunks.
Step 3
Place the sweet potato chunks onto a baking tray and drizzle with olive oil and a sprinkling of salt. Mix well and cook in the oven for 20 minutes.
Step 4
After 20 minutes, remove from the oven and mix through the tofu pieces. Place back in the oven for 15-20 minutes until the sweet potatoes feel soft. Once cooked, remove from the oven and leave to one side until needed.
Step 5
While the sweet potatoes cook, cook the noodles according to the instructions on the pack. Once cooked, drain and place into the large mixing bowl.
Step 6
In a small bowl, mix together the sauce ingredients until smooth, adding a splash of water if it becomes too thick.
Step 7
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the sliced peppers and spring onions, cook for a couple of minutes before mixing through the sauce, sesame seeds, noodles and tofu. Mix well to ensure everything gets coated in the sauce - you may want to add a dash of almond milk to make the sauce really smooth.
Step 8
Spoon the noodles into bowls and top with another sprinkle of sesame seeds and spring onions.
Step 9
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