Carrot Flat Noodles with Scrambled Tofu

Whenever I peel carrots and cut them after, I always think of making some dish with long carrot strips! Today I made these ribbons of carrot and thought they look like pappardelle pasta or flat noodles and thought I’d use them instead of noodles in my recipe!

This is a perfect #diet #recipe, absolutely flavorful and definitely one of my #successful experiments! 😉

From my Kitchen Today, a carb-free, gluten-free, vegan Carrot Noodle with Scrambled Tofu!☀️

#FromMyKitchenToday #Carrot #Noodle #ScrambledTofu #OriginalRecipe #Noodles #Vegan #Healthy #VeganRecipes #Tofu #TastyTofu #Pasta #Pappardelle #Glutenfree #CarbFree #Keto #Ketofriendly

Ingredients:

Carrots - 3 large (peeled into strips)

Onion - 1 medium (thinly sliced)

Bell Pepper - 1 (thinly sliced)

Minced garlic - 1 Tbsp

Minced ginger - 1 Tbsp

Tofu - 1 cup (scrambled)

Sesame oil - 2 Tbsp

Vinegar - 1 Tbsp

Soy sauce - 1 Tbsp

Paprika - 1 tsp

Pepper - 1/2 tsp

Salt - to taste

Sesame seeds - 1/2 tsp

Celery - 1 Tbsp (chopped finely)

Method:

1. Wash and peel the carrots and using a vegetable peeler, shred the carrot into long strips/ ribbons

2. In a deep saucepan/wok, add sesame oil and once the oil is hot, add ginger and garlic and sauté until they lose their raw smell

3. Add the onions along with some salt and sauté till they become translucent. Then add the bell peppers and any other vegetable of your choice (if needed)

4. Once the vegetables are semi-cooked (they’re still crunchy and not mushy), add in the tofu.

5. Along with the tofu, add paprika, pepper, celery, vinegar and soy sauce, and scramble the tofu

6. Once the tofu and vegetables are coated in the flavors/ spices, add the carrot peels gently and toss

7. Close the wok with a lid and allow the vegetables to sweat to make the carrot a little tender for about 5 mins

8. Top this with some toasted sesame seeds and serve hot