NUTRITION

SERVINGS

INGREDIENTS

2 slices Turkey Bacon

1 large Egg

150 grams Extra Firm Tofu

2 oz Rice Noodles (dry)

0.5 cup sliced Red Bell Pepper

0.5 cup Broccoli Florets

0.5 cup shredded Carrots

1 tbsp Soy Sauce

1 tsp Sesame Oil

1 tsp minced Fresh Ginger

1 clove minced Garlic

PREPARATION

• 1

  Prepare the rice noodles according to package instructions by soaking or boiling until tender, then drain and set aside.

• 2

  Cut the extra firm tofu into small cubes and pat dry. In a non-stick pan, sauté the tofu cubes lightly in a small amount of sesame oil until they are golden on all sides. Remove and set aside.

• 3

  In the same pan, cook the turkey bacon over medium heat until crispy. Once done, crumble the bacon into bite-size pieces and set aside.

• 4

  Using the remaining fat from the bacon, add the minced garlic and ginger to the pan and sauté briefly until fragrant.

• 5

  Add the sliced red bell pepper, broccoli florets, and shredded carrots into the pan. Stir-fry the vegetables for 2-3 minutes until they are just tender but still crisp.

• 6

  Push the vegetables to the side of the pan, crack the egg into the empty space, and scramble until just set.

• 7

  Return the tofu and bacon to the pan, then add the cooked rice noodles. Drizzle with soy sauce and toss all the ingredients together gently until well combined and heated through.

• 8

  Taste and adjust seasoning if needed. Serve immediately, enjoying the mix of crispy bacon, soft tofu, and fresh crunchy vegetables.