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Rice Noodles with Tofu and Vegetables

40 min Vegan (Plant diet) Lunch Dairy freeLactose free
631
Calories
15.3g
Protein
12.7g
Fat
113.5g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Spinach - 15 g (0.5 cup)
  • Parsley - 5 g (1 tbsp)
  • Olive oil - 5 ml (1 tsp)
  • Zucchini - 100 g
  • Soy sauce - 5 ml (1 tsp)
  • Carrot - 100 g (1 whole)
  • Sesame seeds - 20 g (2 tbsp)
  • Tofu - 100 g
  • Rice noodles - 130 g

How to make:

  1. Boil rice noodles as indicated on the packaging, drain and rinse
  2. Heat oil in a pan and sauté zucchini and carrot cut into thin strips for 3-5 minutes
  3. Add boiled noodles and diced tofu to the pan, pour in soy sauce and stir. Stew for another three minutes. Sprinkle with sesame seeds and chopped greens when serving
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