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It’s soup Tuesday!! No? Not the way it goes? 🤷🏻♀️ Well I’m eating this anyway. This ✨Detox Bok Choy Miso Noodle Soup✨ is the bomb!
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Not convinced? Well how about that it’s ✅ LOW FAT and ✅ 20 MINUTES to make? Oh and delicious like 😍😱🤤😋
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👆🏼Clickable link for recipe in my profile👆🏼 or you can type in 👉🏼 https://www.veggiesdontbite.com/bok-choy-miso-noodle-soup/
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#healthycommunity #plantbasedpower #wholefoodplantbased #dairyfreefood #feedfeedvegan #veggiepower #plantpoweredfamilies #veganfamily #veganeating #fitfoodiefinds #whatveganscook #veganfoodlover #givemethatplant #plantbasedwholefoods #plantbasednutrition #healthycomfortfood #vegancomfortfood #plantbaseddinner #healthydinnerideas #healthydinners #vegandinners #veganfamilymeals #familyfriendlymeals #familyfriendly #plantbasedkids #healthyoptions #healthyvegan #veganasianfood #vegansoup #plantbasedeating
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Herbed Tofu Cakes
Ingredients:
- 370 grams firm tofu, drained, pat dry and crumbled (259)
- 1 ½ tablespoons shoyu (13)
- 1 tablespoon vegan mayo (90)
- 2 teaspoons dijon mustard (7)
- 2 tablespoons flaxseed meal (75)
- 1 ½ tablespoons lemon thyme, finely chopped (11)
- 1 ½ tablespoons chives, finely chopped (1)
- 2 teaspoons rosemary, finely chopped (8)
- zest of one lemon (9)
- 2 tablespoons olive oil (239)
Directions:
In a large bowl, mix all the ingredients for the tofu cakes, except the olive oil. Mix well until thoroughly combined. Divide the mixture into 5 equal portions. With your hands, shape each portion into patties. Heat 2 tablespoons of olive oil in a large frying pan, over medium-heat. Shallow-fry the patties for 2 to 3 minutes on each side, or until golden brown. Once the tofu cakes are done, transfer them to a plate and keep them warm in the oven until you are ready to serve.
Each tofu cake will have 124 calories.
Note: To view the recipe for curried apple (displayed on top of the tofu cakes) click the picture.
SugarFreePeach 