My 2012 food challenge – vegan one day per week. The impetus – part sustainability, part recipe experimentation and part health.
This dish is very simple to make and tastes exquisitely good. The tofu soaks up the cilantro pesto and gives it a fresh, spicy finish. The addition of the noodles makes it a comforting Winter dish. Either green tea or soba noodles could be used for this dish. The green tea noodles have only 12 calories and 3g of carbs so are ideal if you a following a low-carb/anti-Candida diet. Sea Tangle green tea noodles are my favorite. Soba noodles are rich in manganese which helps promote radiant skin. If you are gluten-free, make sure the soba noodles are 100% buckwheat (often they are buckwheat and wheat). Alternatively, the tofu can be served over asparagus or green beans.
Cilantro can help to decrease abdominal bloating and is a great detoxifier. It’s particularly good with helping to remove mercury from the body. So if you’ve been eating too much tuna or Chilean seabass lately, make up an extra large serving of the cilantro pesto. Ginger could also be added to the pesto to warm it up a bit.
Experiment and have fun with your food!Photo Credit: www.101cookbooks.com