While many of us try to keep things on the go and get as many checkmarks off on our lists, this week has proven to be a slow cooker. Each day seems to take forever to end into the next one, regardless of sleeping and daily routines.
So the right thing to do is to enjoy each hour and moment to it’s fullest until Friday finally reaches us. I’m glad to take a moment to bake a little dinner for myself that’ll feel both good and light on my stomach so I can keep going. Follow down to the recipe!
BAKED TOFU BRIE AND SOBA NOODLES recipe
Serves 6 / total time: 20-25 mins
- 1 cube firm tofu, sliced in 6
- Tomato sauce (your favourite)
- Mozzarella cheese, shredded
- Brie cheese, sliced
- Soba noodles
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 3 tbsp corn syrup
- 2 green onions, cut
- Pepper and salt to taste
Preheat your oven to 350F. In a pan, turn over tofu slices in olive oil or coconut oil until golden on each sides. Prepare a baking sheet with parchment paper and place the tofu slices over, once ready. Place 1 tablespoon of tomato sauce on each slice and top with cheeses. Place in the oven for 10 minutes or until cheeses are melted. When that is done, turn in broil over HI and watch as the cheeses become golden crisp.
In the meantime, Boil the soba noodles for 4 minutes and rinse until cooled off completely. Let drain. In an mixing bowl, add the oil, corn syrup, soy and rice vinegar with the green onions and add a bit of pepper and salt. Mix the drained soba noodles completely into the dressing and serve on the side with the tofu slices.