Veggie Noodle Stir Fry with Scrambled Tofu

Veggie Noodle Stir Fry with Scrambled Tofu
Veggie Noodle Stir Fry with Scrambled Tofu

Who doesn’t love a good noodle stir fry? I have a million of these recipes on here, but this time I used tofu scramble instead of cubed and baked to mimic the usual scrambled egg in stir fries. It was really tasty and blended in more with the dish so you weren’t getting cubes, but a bite in each chopstick full. I used rice noodles, zucchini, mushrooms, broccoli, and the scrambled tofu. I added “Everything but the Bagel” seasoning and sriracha drizzled on top. I would be happy with a stir fry every night of the week!

Veggie Noodle Stir Fry with Scrambled Tofu

1 block extra firm tofu, drained and rinsed

1/2 tsp turmeric, garlic, pepper

1 package of rice noodles

1 crown of broccoli, chopped

1 large zucchini, halved and sliced

10 oz baby bella mushrooms, sliced

Combine 1/2 c soy sauce, 1/4 c coconut aminos, 1 tsp ginger, 1 tsp garlic, 1 tsp cornstarch

  1. In a large skillet, crumble the tofu in to the pan and saute with turmeric, garlic, and pepper until they get crispy, about 7-10 minutes.
  2.  In a large wok, add in chopped veggies and 10 minutes then add the tofu.
  3. Pour hot water over the rice noodles in a bowl and let soften for about 7 minutes and then add them to the veggie mixture.
  4. Add in the sauce, combine, and let thicken about 3 minutes then serve in a bowl.

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