Long overdue blogging fail, made better with protein packed asian coodle bowls? FORGIVE ME. Hopefully you will after eating this.


main ingredients:

3 courgettes – spiralized (I use this one)

1 pack of tofu, drained and pressed

1 handful of mushrooms, sliced

1 bunch of spring onions

1 handful of spinach

1 bunch of coriander

2 tbsp coconut oil

2 tbsp soy sauce

2 tbsp lime juice

Sesame seeds to garnish

sauce ingredients:

2 tbsp rice wine vinegar

2 tbsp maple syrup

2 tbsp lime juice

1 tbsp tamari

1 tbsp mirin

1 tbsp sesame oil

1 tsp fresh ginger, grated

2 cloves of fresh garlic, minced

1 red chilli, chopped

1 handful coriander, chopped


Drain and press the tofu to extract water – easily done with a heavy block / cookbooks on top of the tofu (use kitchen towel to cover). Once pressed, slice into small cubes and add to a frying pan with the coconut oil and soya sauce. Fry until golden, then set aside.

In the same pan add the mushrooms to coconut oil and fry until golden, then add 1 tbsp soya sauce and 1 tbsp of lime juice, fry a bit longer and then set aside.

Spiralize the courgettes into coodles and add these to a large mixing bowl.

In a food processor, blend all the sauce ingredients together. Taste and season with salt & pepper if needed.

Pour the sauce onto the coodles and toss together until coated.

Plate up the coodles into bowls and top with spinach, sliced spring onion, tofu, fresh coriander and mushrooms. Top with sesame seeds. Dig in!



One comment on “HAPPY TOFU COODLE BOWL for the soul

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