The original recipe is called Soba Noodles with Miso-Glazed Tofu and Vegetables. I used to love soba noodles BGGF (before going gluten-free). Unfortunately, they are rarely made without wheat added to the buckwheat. While all-buckwheat soba noodles are available (and gluten-free), they are very expensive, a little slimy, and I don’t care for the flavor. So I chose Asian rice noodles to stand in (pictured below).
The renovation: I used these thin rice noodles instead of the soba noodles, Bragg’s liquid aminos instead of the soy sauce, and coconut sugar for the sugar. I also changed the method a bit to bring more flavor into the tofu.
vegan, gluten-free, low-sodium, reduced-sugar diets
low-sodium or migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).