This was really tasty. It was ready at least 20 minutes before we actually sat down to eat (Matt and Harry were at swim lessons), so it dried out a bit, but I really enjoyed it. And it made a ton of food, so I’ve got three tubs of it for lunches. Harrison refused to eat it, Matt cleaned his plate, and I had seconds!
Cashew Noodles with Broccoli and Tofu
adapted from Whole Foods
1 large head organic broccoli, cut into small florets
3/4 pound enriched egg noodles
1/4 cup roasted, unsalted cashews
1 14-ounce package extra firm tofu, cut into 1-inch squares and baked
cashew vinaigrette (2 T soy sauce, 2 T rice vinegar, honey, crushed red pepper to taste, 1/4 c cashews, blended)
Steam broccoli. Cook noodles until al dente (about 8 minutes). Drain noodles, return to pot. Add baked tofu, broccoli, cashews, vinaigrette. Toss and heat on low very briefly. Serve immediately. Enjoy!