Stuffed tofu with noodles & cooked vegetables


400g/14 oz firm tofu drained

handful of cauliflower

Handful of broccoli

Handful of Brussels sprouts

200g/7oz baron naked gluten free noodles

Salt and pepper to taste

Garlic granules

Smoked paprika

A bunch of spring/onion finely chopped


Preheat oven to 200°c/400°f Gas 6.

Use a small knife to barely sliced tofu, by making small cuts not to fully cut open.

Mix together spring onions and smoked paprika, garlic granules, and salt and black pepper, then gently stuffed tofu without crumbling the tofu. Then in an ovenproof dish and bake for 30-40 minuets until season soaks through and has a bit of colour. In the meantime wash and prepare vegetables then seasoned with a pinch of salt and black pepper then steamed through in a saucepan for 10 minuets until it’s tender not too soft. Rinse baren naked noodles under cod tap and add to cooked vegetables add a bit more seasoning and cook for 10 more minuets. Serve with tofu.