Vegan Pesto Noodle Bowl with Tofu and Roasted Vegetables | Evann Ryan
Vegan Pesto Noodle Bowl with Tofu and Roasted Vegetables
10 mins prepServes 1
This recipe makes one big bowl of noodles, providing 515 calories, 31g fat, 30g carbs, and 29g protein. Options are given to make it lower carb by adjusting ingredients.
Preheat oven to 350 F and line a baking tray with parchment paper.
Add your pre-chopped veg mix and cubed tofu.
Season with salt, pepper, and any other spices you like, I used an italian blend.
Toss well to coat and bake for 16-18 minutes, tofu should be golden.
Rinse your palmini noodles under cold water and add them to a pan.
Add cream cheese and oat milk, mixing to combine.
Turn heat to medium and warm the noodles and sauce.
Add cooked veg and tofu mix and toss through the noodles and sauce.
Plate and top with fresh cilantro and black pepper.
Enjoy!
