I apologise for my absence lately. If you aren’t aware my partner and I have recently bought a cafe, so I have been super busy running our cafe (grit cafe). Grit is not primarily a vegan or vegetarian cafe, instead it caters for people of all diets. We want to create a space where everyone can come and eat the meal of their choice because everyone has their own journey and reasoning behind their individual diet.
I have only recently discovered miso paste and I am addicted. Lately I have been experimenting with miso, tofu and veggies. I have narrowed it down to this recipe. You can add any veggies you have in the fridge. As usual I make this for my lunch for the rest of the week.
Ingredients
Serves 4
Miso Satay
1.5 tbsp miso paste
1/4 cup tamari
1 tbsp 100% peanuts PB
2 tbsp water
1 garlic clove
250g firm organic tofu
1 packet rice noodles
3 carrots
A bunch of kale
2 cups cherry tomatos
Sesame seeds
Directions
1. Cook rice noodles per instructions
2. Heat a frypan on high, optional add a couple of drops of sesame seed oil, chop tofu into bite size pieces
3. Once frypan is hot add chopped tofu and let cook fro 5 minutes or until golden brown and crispy
4. Mix all miso satay ingredients until combined and pour over tofu and let cook on low for another 3 minutes
5. Chop all veggies and place them in a bowl, place rice noodle into bowl and pour over miso satay tofu and sprinkle with sesame seeds
6. ENJOY and tag me on instagram @kelseyseersnutrition
Kelsey Seers Nutrition 