A delicious easy vegan dish. Using protein noodles or courgette noodles is a great way to keep this low in carbohydrates while the addition of plenty of vegetables provides bulk and fibre to keep you feeling fuller for longer.
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Tofu is a great vegan protein source, bland on its own but great when tossed in marinades or dressings. This is served cold but you could heat through the vegetables and noodles if preferred.
Use tempeh instead of the tofu if wished. You could swap the broccoli for green beans.
Satay Sauce
3tbsp peanut butter
1tbsp tamari soy sauce
1/2 tsp ginger
1/2 tsp garlic
2tsp xylitol
2tbsp lime juice
1-2tbsp water to blend
Lime Dressing
3 red chillis, deseeded and chopped
6tbsp lime juice
3tbsp tamari soy sauce
1/2 tsp ginger chopped
1/2 tsp garlic chopped
3tbsp xylitol
1 lemon grass stalk, chopped
350g Firm tofu, cut into cubes
300g tenderstem broccoli, trimmed
300g asparagus spears
1tbsp olive oil
1 packet of Barenaked Protein Noodles (or use courgette noodles)
1 red chilli, deseeded and chopped
little coriander leaves, chopped
peanuts to serve
