So much Veggie Goodness!
Knowing that today was going to be a busy one, I made enough food yesterday to double as dinner tonight. This yummy bowl will be on repeat (just maybe not as pretty): Vegetable lo mein, sautéed bok choy, roasted wasabi tofu and Ozuke kimchi.
A shout out to Abby @langernutrition whose post inspired this bowl and who first shared how bok choy ends made the best roses!
Lo mein recipe adapted from Pinch of Yum. Tofu & bok choy recipes adapted from Vegetarian Times.
Scroll down for recipes.
Leftovers transformed into a Meatless Monday Bowl
Click here for 15 minute lo mean recipe from Pinch of Yum. I used Gluten-free Tamari instead of soy sauce and Gluten-free spaghetti instead of ramen noodles. For vegetables, I used julienne cut carrots, yellow squash, zucchini, red peppers, and broccoli.
Click here for Wasabi Roasted Tofu Recipe from Vegetarian Times.
Bok Choy was stir fried quickly in canola oil and garlic, then I added some of the marinade from the Tofu and let it cook an additional few minutes.
Kimchi is Ozuke brand.