Yum Yum Noodles

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Yum Yum Noodles

MARINADE
4 cloves garlic
1/2 cup low sodium tamari (I watered down 50%)
1/4 cup rice vinegar
2 TBSP grated ginger

SAUCE
3/4 cup vegan mayo (or homemade cashew mayo)
1/4 cup water
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp paprika
1 tsp low sodium tamari (I watered down 50%)
1 tsp sweetener
1 tsp no salt added tomato paste
1/2 tsp hot sauce

VEGGIES
16oz baby bella mushrooms, quartered
8oz grape tomatoes
1 onion, sliced
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1 red bell pepper, sliced
14oz package extra firm tofu, frozen, thawed, drained, pressed, and cubed

16 ounces rice noodles (or soba)

Add MARINADE ingredients to a blender and process until smooth. Add to a baking dish along with VEGGIES and tofu. Toss and allow to marinate. Add SAUCE ingredients to blender and process until smooth. Refrigerate to allow to thicken. Saute or grill VEGGIES almost tender (I had to cook mine in 2 batches…there's a lot!). Meanwhile, cook noodles according to package instructions. Return to pot and toss with SAUCE. Serve noodles with a side of VEGGIES. Garnish with basil, if desired.

Makes 7 servings. 543 calories, 24g fat, 649mg sodium, 59g carbs, 15g protein

via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/farmerlynn/52354650186/in/pool-74921284@N00