Thirty minutes and you have an amazing VEGAN dinner. The most important detail is to slice the tofu and weigh on a cookie sheet in the fridge for a few hours. This allows you to sear it so it is crispy and not too soft.

4-6 small carrots sliced thinly
1 cube of tofu…sliced and drained on a cookie sheet
1 bunch of broccolini cut into 1” portions
1 sweet onion sliced thinly
3 Tablespoon of white miso
1 tablespoon grated fresh ginger
1 tspn grated turmeric
1 lime – sliced in half
Basil to garnish

In a large Donanbe or Dutch oven bring 3 cups of water to boil and stir in the miso, ginger and turmeric. Add the broccolini, onion, carrots and lime. Simmer for a few minutes, cover and turn off heat. You want the vegetables to be al dente…not overcooked. In a cast iron pan sear the tofu to a crisp on all sides. Add tofu to the miso/vegetable pot and bring to a boil. Discard the lime, serve, and garnish with basil.

Bon appétit 🧡

Favorite Ramen…found it at Whole Foods