Roasted Eggplant and Broccoli Noodles with Five-Spice Ground Tofu

Serves 6.

Roasted Eggplant and Broccoli Noodles with Five-Spice Ground Tofu

Tofu is crumbled before being quickly roasted with fragrant five-spice powder, giving it the texture and satisfying meatiness of ground pork. As with all spicy noodle leftovers, I’m just as eager to eat these cold for lunch the following day as I am to eat them piping hot.

Roasting technique

Eggplant and broccoli sear in this high-temperature roast, which is why it’s important to use an oil with a high smoke point such as avocado oil.

Make-ahead

Vegetables and tofu can be made up to 3 days in advance and reheated in a 300 F (150 C) oven until warmed through. Cook noodles and make sauce immediately before serving.

Each serving contains: 495 calories; 12 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 80 g total carbohydrates (6 g sugars, 7 g fibre); 480 mg sodium

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