This vegan thing is getting out of hand. Even when I'm making lunch for just myself with an assortment of easy forms of nourishment such as pate and cheese and baguette at hand, I opt for cold soba noodles with kale and tofu. I said No to Manchego. I said No to Gouda with cumin. I said No to Terrine de Campagne. I think I'm coming down with something, and I seriously hope it's not a case of veganism.
I made these earlier this week when I was working from home. I then proceeded to MSN my colleague to tell him that my lunch was better than what he just had in the cafeteria. Yes, I'm popular at work. Somehow I was thinking of this, my workday lunch, on a Sunday afternoon. I won't analyse it too much, but I will share the recipe with you.
Soba with Kale and Tofu for 1
90 g soba noodles
50 g tofu, cut into small cubes
1/3 c blanched kale (frozen)
1/2 Tbsp peanut of sunflower oil
1 tsp sesame oil
1/2 Tbsp lime juice
1 tsp soy sauce
1/2 clove garlic, minced
1 small red chili, chopped
chili flakes (optional)
fish sauce (optional)
2 Tbsp cilantro, chopped
1/2 very small red onion, sliced finely or 1 green onion, chopped
Bring a small saucepan with water to a boil. While water is boiling, warm oil in a pan to saute tofu.
In a small bowl, add all ingredients except cilantro and onion. Mix. Kale will sill be frozen.
After noodles have cooked al dente, drain them and toss in the bowl with sauce. The warm noodles and the frozen kale will counteract one another, stopping the cooking of the soba and thawing the kale.
When tofu has an adequate crust, remove from heat & drain. Add to noodles & toss.
Garnish with onions and cilantro.
As I type this, I'm watching a Wallonian family cook eel on TV. Maybe this will inspire me to eat an animal again. This vegan thing is scaring me. Even if it is tasty.
1 day ago