1block tofu, prepared according my Carnivore-Approved Tofu recipe (posted on my blog) and cut into small strips
4small heads broccoli, cut into small florets and roasted
Sea salt and pepper to taste
1packagewhole wheat spaghetti or brown rice noodles, cooked according to package directions
Avocado oil (or other high-heat oil), for sautéing
1onion, finely chopped(about 1 cup)
4inchesginger root, peeled and grated (about 3 tablespoons)
One15-ounce can baby corn, drained, rinsed and dried
One8-ounce can water chestnuts, drained, rinsed and washed
1/4cuplow-sodium soy sauce
Sesame seeds, for topping
Prepare tofu according to this recipe. Set aside when ready.
Preheat oven to 425 F. Line a baking sheet with parchment paper. Roast broccoli in olive oil, sea salt and pepper for about 25-30 minutes, until crispy. Set aside.
Prepare pasta, and set aside.
Add some avocado oil to a large frying pan, and heat over a medium flame. Once pan is hot, add onion and some salt. Sautè using a wooden spoon. Once some onions turn transluscent, add garlic, and continue to sauté.
Add ginger, baby corn and water chestnuts. Mix. Add more oil if pan appears dry.
Add roasted broccoli and tofu to pan. Add soy sauce, sesame oil and maple syrup. Mix. Lower heat, cover, and allow tofu and vegetables to simmer for 5 to 10 minutes.
Add spaghetti to pan, and mix well with vegetables and tofu over a low flame. Add some more soy sauce as you're mixing. Serve warm. Top Vegetarian Lo Mein with sesame seeds just before serving.
Did you make this recipe? I'd love to hear how it went for you! Please rate and comment below.