B12 & Protein-Packed Ramen Bowl

You will need...

For the crispy baked tofu:

• 8 oz extra firm tofu, drained, pressed and cut into thin slices
• 3 tbsp low sodium soy sauce or tamari
• 1 tsp lemon juice
• 1 tsp crushed red pepper

For the spicy soy mushrooms:

• 8 oz mushrooms, sliced
• 2 tbsp low sodium soy sauce
• 1 tbsp sriracha
• 1 tsp white sesame seeds

For the noodles and broth:

• 8 oz Sun Chlorella Udon Noodles, cooked according to package instructions
• 4 cups low sodium vegetable broth
• 1 tsp garlic, minced
• 1 tsp chili powder
• 1 tbsp low sodium soy sauce
• salt, to taste

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. laced the sliced tofu in a bowl or sealable container. Add soy sauce, lemon juice and crushed red pepper and toss to coat. Cover and allow to marinate for at least 15 minutes.
3. In the meantime, prepare mushrooms by adding a tbsp of oil or vegetable broth to a skillet on medium heat. Add the mushrooms and allow to cook down for about 1 minute. Add soy sauce and sriracha and sauté for an additional 2-3 minutes, stirring often. Garnish with sesame seeds.
4. To make the tofu, place the marinated slices on a lightly greased or lined baking tray. Bake at 375 degrees for about 20 minutes, flipping halfway through.
5. Prepare the ramen broth. To a large pot on medium heat, add a teaspoon of oil or vegetable broth and the minced garlic. Reduce heat to medium low and sauté for about minute. Add soy sauce, chili powder and 4 cups of vegetable broth. Bring to a boil and allow the mixture to simmer covered for about 10 minutes to soak up flavor.
6. Assemble ramen bowl by adding cooked noodles, tofu, mushrooms and your choice of greens/steamed veggies to a bowl. Ladle some broth into the bowl and serve warm.