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