- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Del "N" Coluch
Ingredients
- 3 cups Water
- 3 large Organic Celery with leaves
- 1 block Organic Tofu (use Firm Tofu)
- 4 large Chard (use Red Swiss Chard) leaves
- 1 large Organic Carrots
- 3 cloves Organic Garlic
- 1/4 teaspoon Kelp
- 1/4 cup Tamari Soy Sauce
- 3 large Organic Zucchini
- 1/8 cup Canola Oil or Safflower Oil
- 1 pat Butter (optional)
- Salt and Pepper to taste
Directions
Rinse and drain the tofu well.
Boil 2 cups of water and add chopped celery and leaves. Slice and cube the tofu then add. Lightly toss.
Chop chard (med-fine) then add. Chop carrot very fine then add.
Mince garlic cloves and then add the kelp powder.
Add tamari soy sauce.
Add minced zucchini then add another (1) cup of water and slow cook for an hour with lid craced. Consistency should be just a bit juicy.
Boil Rice Noodles then drain and to soften, add a bit of canola or safflower oil and a pat of butter. (To you liking or not.)
Pour tofu and veggie over noodles: Do Not Toss! Serve! and Enjoy!
