Rice Noodle Stir Fry

Servings: 4

1 smallish head of cabbage, shredded
3 carrots, shredded
3 cloves 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 Bragg’s Liquid Aminos
crushed red pepper to taste (optional)
1 package Wai Wai rice noodles

1. In large pan, cook cabbage, carrots, garlic and oil, covered, except to stir from time to time.
2. In a smaller Pam-sprayed skillet, saute tofu, chicken seasoning, onion powder, yeast, turmeric and salt.
3. Pour boiling water over 1/3 package of rice noodles cut to desired length – about three inches. Drain.
4. When veggies are just done, still crisp-tender, stir in the scrambled tofu, peas and drained noodles.
5. Stir to combine all and season with soy sauce and crushed red pepper.