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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)