INGREDIENTS (for 2 people)
4 ounces quinoa spaghetti noodles
1 tablespoon oil, corn 🌽 or canola
2 green chilies 🌶
5 curry leaves
3/4 cup tofu, cut in 1 inch cubes
1/2 cup edamame, shelled
1 cup bok choy, washed and cut
1 teaspoon whole cumin
1/2 fresh lemon 🍋 juice
1/4 cup coriander leaves, washed and chopped
- Heat saucepan on medium low heat and add oil. Once hot, add green chilies and curry leaves. After 20 seconds, add tofu and mix well. Add lemon juice and salt, cook for five minutes. Add edamame and cook for three minutes. Mix well and then add bok choy, cook for four minutes. Keep aside.
It will look like this.
- Boil a large pot with water and add salt with 1 teaspoon of olive oil (you can use any oil). Add noodles and cook per the instructions on the package, generally between 5-7 minutes. Don’t overcook, they should be al denote ( tender but firm). Drain the water.
- Add the noodles to the tofu edamame mixture. Heat the mixture and add cumin and half of the cilantro. Mix well and add additional salt to taste, if needed. Serve hot.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free and Nut Free.