Italian Vegan Vegetable Vermicelli Noodles with Cheesy Tofu Wedges

Sometimes I like to switch up tastes in food. My style of cooking is all different types of backrounds from Italian all the way to Asian. Let me just say its one thing to eat healthy but its another thing to make sure we eat fruits and vegetables in variety. Making sure to always change things up thus leading to less future sensitivities to food groups. Cheers to always turning unhealthy dishes into healthy satisfying ones and many more to come!

Ingredients

1 pack Vermicelli Noodles

2 tablespoons Olive Oil

5-6 cloves garlic minced

1 red pepper sliced

1 yellow pepper sliced

Small head of broccoli florets (blanched)

1 onion sliced

Half Tablespoon dry oregano

Half Tablespoon dry basil

1 teaspoon garlic powder

Salt

TOFU:

Half block firm Tofu drained and pressed

1 tablespoon nutritional Yeast

Salt

Half Tablespoon Herb de Provence

Directions :

Preheat oven to 400f

1. Cook pasta according to package directions.

2. In a 12 inch saute pan pour 1 tbsp of olive oil and saute garlic, onion for 5 minutes until translucent. Add pepper , broccoli and add in cooked pasta.

3 . Toss the pasta with 1 tablespoon of olive oil , oregano, basil, salt to taste and garlic. Set aside and prepare tofu.

4. Cut tofu diagonal into triangles and toss with yeast, herbs and salt. Spread on parchment paper and cook until firm to touch.

Enjoy these together or to serve . My favorite thing is to toss with Franks Hot Sauce to satisfy my blood I love the Acidity and spice!

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