This is the kind of bowl I could eat every single week; it’s cosy, nourishing and full of flavour. With seven plant points, this easy supper comes together in under 30 minutes. With a creamy coconut miso, crispy tofu, lots of garlic and ginger, plus a squeeze of lime, it’s as healthy as it is delicious.
Serves 2
Ingredients
4 tablespoons olive oil
1 × block of firm tofu (about 300g), drained and cut into bite-sized pieces
1 shallot, finely sliced
2 garlic cloves, grated or crushed
small chunk of ginger (about 15g/2cm), peeled and grated
200g mixed mushrooms (use shiitake mushrooms if you can find them), sliced
3 tablespoons brown rice miso paste
1 × 400ml tin of coconut milk
500ml hot vegetable stock
2 servings of udon noodles (about 50g per person)
3 large handfuls of baby spinach (about 150g)
grated zest and juice of 1–2 limes
sea salt and black pepper
Method
Warm 2 tablespoons of the olive oil in a large frying pan set over a medium–high heat. Add the tofu and cook for 10–12 minutes, turning every 2 minutes or so, until crisp and golden all over. Remove from the pan and set aside on some kitchen paper.
While the tofu is cooking, set a large saucepan or wok over a medium–high heat and add the remaining oil. Add the shallots, garlic, ginger and mushrooms and cook for 8–10 minutes, stirring often, until softened and fragrant.
Next, whisk in the miso, coconut milk and vegetable stock and bring to the boil. Add the noodles, cover with a lid and cook for 8–10 minutes or until the noodles are just cooked.
Stir through the spinach and tofu, then divide between bowls, add the lime juice and scatter over the zest.
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