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Black Noodle Bowl with Soy Maple Tofu and Homemade Cashew Dressing

 

 

A passion for delicious and healthy food: Plantifully Based foodie Francesca Bonadonna

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Instagram: @plantifullybased

Q: Your favorite tips in the kitchen?

 

A: I love to use parchment paper for everything. When I make baked fries, falafel, pizza, raw brownies and cheesecakes, it allows for no mess, oil-free cooking, and nothing sticks, making it super easy to get out or off of a pan. Plus, y

 

ou never have to wash anything! 

 

Q: What ingredients are underused at home when we cook?

 

A: Cashews. They’re so versatile you can make anything with them. Sweet or savory, they are always my base whenever I need to make a dressing, plant milk or dessert. Also, garlic powder. I put garlic powder in everything. I think people forget about it as a spice, but for me it’s a necessary flavor, and I know right away if it is missing. 

 

Q: What is a truth that you know for sure?

 

A: You must remember to put yourself first. Self-love is so important , and I think that is easy to forget in our busy lives. We spend a lot of time putting other things and people before ourselves, but we need to remember to give ourselves a little bit of love every day. 

 

Black Noodle Bowl Recipe

 

INGREDIENTS

Bowl

Black rice soba noodles

Chickpeas

Broccolini

Cucumber

Soy maple tofu

Cashew dressing

 

Soy Maple Tofu

4 oz firm tofu, pressed

1 tbsp soy sauce

1 tbsp maple syrup

4 tbsp water

2 tsp garlic powder

1 tsp onion powder

1-2 tsp chili flakes

 

Cashew Dressing

¹⁄³ cup cashews

½ cup water

1 tbsp lemon juice

2 tsp apple cider vinegar

2 tsp cayenne pepper

1 tsp garlic and onion powder

1 tsp salt

 

METHOD

Press tofu by wrapping it in paper towel and placing something heavy on it for 10 minutes. Then cut into small cubes. In a nonstick pan on medium heat, place tofu and allow to get golden on the outside and slightly crispy. Make the sauce in a separate container, using the soy sauce, maple syrup, water and seasonings. Once sauce is mixed, pour on tofu and cook for about 10-15 minutes until sauce becomes thick and caramelized and tofu is crispy. For cashew dressing, blend all of the ingredients in a high speed blender. Can store in fridge for 2-3 days.

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