My Spoonie Approved Vegan, Gluten-Free, Avocado Noodles

This is one of my favourite, easy, spoonie approved meals that I make all the time now that I live alone and have to fend for myself: brown rice noodles with an avocado sauce, tofu, and veggies.

It's vegan, gluten/wheat-free, and usually something I can pull off even on very low energy days (but not 0 spoon, bedridden type days).⁣

And it’s even better when I’ve already got most of the ingredients prepped and stored in the fridge (done on higher energy days) so I can just throw it together. For instance: chopped onions, zucchini that’s already been cut into rounds and quartered and kept in a glass container, bok choy already sliced up and stored, lettuce that’s already washed and ready to use, etc. Here's how I make it!

Base Ingredients:

• Brown rice noodles from Lotus Foods
• Bragg's gluten free all-purpose liquid soy seasoning *
• 1/2 an avocado

Foundational Toppings:

• Avocado oil from Chosen Foods
• Bragg’s all-purpose liquid soy seasoning
• Organic tofu (medium, firm, or extra firm) ⁣⁣from Superior Natural
• Onion
• Garlic⁣⁣⁣
• Zucchini (cut into rounds & quartered)⁣⁣⁣
• Green onion
• Himalayan pink salt
• Black pepper⁣

Additional Toppings: (use whatever veggies tickle your fancy)

• Cabbage
• Bok choy
• Beet leaves/stems⁣⁣⁣

Instructions:

Boil water and cook noodles according to instructions (couple minutes). Prep ingredients or take out pre-prepped ingredients from fridge.

While noodles are cooking, mash 1/2 avocado in a bowl with the soy seasoning. When the noodles are cooked, drain the water, mix the noodles in the avocado sauce.

In the same pan, heat avocado oil and then cooking your tofu / veggies. Season with salt, pepper, Bragg’s soy seasoning. You can also add things like hoisin sauce - but that usually has wheat unless you can find a gluten/wheat free variety.

Pour cooked toppings over the noodles. Garnish with green onion slices.⁣⁣ You can also add shredded lettuce! I really like doing that. Enjoy!