I made an awesome vegan soup tonight modified from a recipe I found here.
2 tbs oil
2 cloves garlic, minced
3 oz extra firm tofu, diced
4 cups broth (organic veggie)
4 oz rice noodles (also called pad thai noodles)
1 tbs soy sauce
1/4 tsp sriracha (hot sauce!)
1 cup bean sprouts
1/4 cup green onions
1 cup mushrooms
1 tsp crushed red peppers
In a large pot, heat the oil. Add the garlic and stir. Cook until softly scrabbled. Add the tofu, cook until lightly fried (about 3 minutes).
Add the broth, heat to slow boil, I cook the noodles separately and add in at the end. In the meantime, in the main pot add the soy sauce, sriracha, bean sprouts and mushrooms. Cook until noodles have softened, about 5 minutes. Serve topped with crushed peanuts, green onions and red chili flakes.
I also like to eat with rice to the mix so I could soak every drop of soup!
As for the rest of my food for today, I had a bowl of Fiber One cereal this morning with homemade soy milk. I made 1.5 liters of fresh, organic almond milk before work too! I had business in D.C. today, so I ended up grabbing a salad and a pint of tea for lunch. Snacks were light, just a cup of soy nuts while I was driving. Good night!