Ginger-Miso Tofu Stirfry with Soba Noodles

My first time making tofu was a success! A couple tricks learned via youtube and here you go!

Ingredients:
Firm tofu
Onion
Garlic
Kale
Carrots
Celery
Mushrooms
Yellow pepper
Green Beans

Sauce:
1 Cup of water with veg stock
1/4 Cup soya sauce
1 Tbsp miso paste
1 Tsp Sriracha
2 inches of grated ginger

Directions:
Press out the moisture in the tofu, cut into small cups and pat dry again. Pan-fry in a pan until all edges are lightly golden then set aside. Sauté diced onion then add garlic and create the sauce in the pan. Add the rest of the ingredients and cook until tender. Top on cooked buckwheat soba noodles and add some extra starry sauce for deliciousness!

Vegan Banana-Carrot-Apple Muffins

Eat well friends.

You could always substitute for dairy products if you aren't vegan, or use GF flour if you're that!

Ingredients:
3 Defrosted frozen bananas mashed
3 Carrots grated
1 Apple peeled and grated
1/4 Cup margerine (becel olive oil)
2 Flax eggs (google it)
1/3 Cup brown sugar
1 Tsp vanilla
1/2 Tsp cinnamon
1/4 Tsp nutmeg
2 Cups flour
1/2 Tsp baking soda
1/2 Cup original almond milk

Directions:
I mix margarine and brown sugar, then add in flax eggs, vanilla, spices then bananas, carrots and apple. Next I add the dry ingredients then finish by mixing in the almond milk. Bake for 20-22 minutes at 350 in muffin cups.