Preparation time: 40+ min
Difficulty: medium
Serves 2
Ingredients For marinated portobello mushrooms:
7 oz/200 g brown portobello mushrooms
tamari
quality balsamic vinegar
Thinly slice the mushrooms and drizzle them gently with tamari and good quality balsamic vinegar. Marinate them until they release water. Then drain them and save until serving.
Ingredients for noodles:
½ red cabbage
4 carrots
3 zucchini
Slice the red cabbage very thinly with a mandoline slicer, and cut carrots and zucchini thinly julienne style. Place the vegetables into a bigger bowl and mix well.
Ingredients for the sauce:
¼ cup tahini
1 tbs peanut butter
¼ cup tamari
2 tbs coconut blossom syrup (or any other sweetener)
lime juice of 1 organic lime
white part of spring onion
cayenne pepper or chili to taste
water as needed
fresh cilantro
Add all ingredients, except cilantro, to a blender and blend them until smooth. If the sauce is too thick, add a little bit more water. Taste and season more if needed. The sauce should be a balanced combination of sweet, sour, spicy, and salty flavors. Pour the sauce over the vegetables, add chopped cilantro, and mix everything well.
Ingredients for serving:
7 oz/200 g smoked tofu
tamari
crispy chickpeas, you can also use roasted peanuts
few fresh basil leaves
Just before serving, evenly dice the tofu and pan fry it on all sides. Quickly deglaze it with tamari.
Place vegetable noodles neatly on a plate, add mushrooms and diced pan-fried tofu, sprinkle with crispy chickpeas, and fresh basil leaves.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
