Ingredients
- 1 smallish head of cabbage, shredded
- 3 carrots, shredded
- 3 cloves of garlic sliced, or many more if you're like me!
- 3 tablespoons extra virgin olive oil
- 1 lb. water-packed tofu, drained and crumbled
- 1 Tablespoon McKay's chicken seasoning
- 1 Tablespoon onion powder
- 1 Tablespoon Nutritional Yeast Flakes
- 1 teaspoon turmeric
- 3/4 teaspoon sea salt
- 1/2 lb. frozen peas
- 2 Tablespoons soy sauce
- crushed red pepper to taste (optional)
- 1 package Wai Wai rice noodles
Directions
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In large pan, cook cabbage, carrots, garlic and oil, covered, except to stir from time to time.
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In a smaller Pam-sprayed skillet, saute tofu, chicken seasoning, onion powder, yeast, turmeric and salt.
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Pour boiling water over 1/3 package of rice noodles cut to desired length – about three inches. Drain.
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When veggies are just done, still crisp-tender, stir in the scrambled tofu, peas and drained noodles.
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Stir to combine all and season with soy sauce and crushed red pepper.