Ingredients

• 1 smallish head of cabbage, shredded
• 3 carrots, shredded
• 3 cloves of garlic sliced, or many more if you're like me!
• 3 tablespoons extra virgin olive oil
• 1 lb. water-packed tofu, drained and crumbled
• 1 Tablespoon McKay's chicken seasoning
• 1 Tablespoon onion powder
• 1 Tablespoon Nutritional Yeast Flakes
• 1 teaspoon turmeric
• 3/4 teaspoon sea salt
• 1/2 lb. frozen peas
• 2 Tablespoons soy sauce
• crushed red pepper to taste (optional)
• 1 package Wai Wai rice noodles

Directions

1. In large pan, cook cabbage, carrots, garlic and oil, covered, except to stir from time to time.

2. In a smaller Pam-sprayed skillet, saute tofu, chicken seasoning, onion powder, yeast, turmeric and salt.

3. Pour boiling water over 1/3 package of rice noodles cut to desired length – about three inches. Drain.

4. When veggies are just done, still crisp-tender, stir in the scrambled tofu, peas and drained noodles.

5. Stir to combine all and season with soy sauce and crushed red pepper.

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