VEGAN Shan Noodles w/ Tofu Curry

Instructions

Make the Tofu Curry

1. Using two forks, shred the block of tofu until it resembles scrambled eggs.
2. Heat oil in an 8" skillet and once hot, add the chopped onion, ginger, garlic and a pinch of salt. Sauté till the onions and soft and fragrant.
3. Add the shredded tofu and keep frying until all the water lets out and evaporates.
4. Add tomato paste, ground spices, soy sauce and water. Season with salt to taste. Let it come to a boil until thick and curry like.
5. Remove from heat and set aside.

Make the vegetable stock

1. In a small saucepan, bring 4 cups of water to the boil. Add the bouillon cube to the hot water, smash with the back of a spoon to dissolve.
2. Simmer on the lowest hear until the noodles are done.
3. Once the noodles are done, add the leafy greens to the stock to cook until done.

Cook the noodles

1. Bring a large pot of water to a rolling boil. Add salt to the water (as you would pasta water). Cook the noodles till soft.
2. Strain and divide between two bowls.

Assemble

1. Spoon some tofu curry on the noodles, add the cooked greens to the side and pour over some of the vegetable stock until it reaches the top of the noodles.
2. Squeeze some fresh lemon juice, and generously pile on your choice of toppings.
3. Serve hot!