Ingredients (use vegan versions):

• 1/4 lb broccoli
• 1 large portabella mushroom
• 2 cloves garlic (crushed)
• 1/2 container tofu (cubed) (optional)
• hand full of sliverd almonds
• olive oil
• “Bragg’s Liquid Aminos”
• “thia kitchen-green curry paste” (to taste)
• salt
• your choice of noodles

Directions:

Wash and cut broccoli and portabella into 1″ cube size pieces. In a large frying pan add
about 2 tbsp olive oil. When the pan gets hot, add the garlic. When the garlic starts to
brown, add in the broccoli and a couple dashes of braggs. The broccoli will cook faster
in the oil than by steaming, so keep an eye on it. When it becomes soft, add the
portabella, and a bit more braggs and the almonds. At this point, start preparing your
noodles the usual way. Keep stirring the broccoli, and add in the tofu as well as the
green curry. Let this cook on low for a couple minutes. Do not keep it on too long, or
the tofu will crumble. When the noodles are finished, put them onto the dinner plates,
and then add the broccoli mixture on top. Fast, easy, and delicious!

Serves: 2 to 3

Preparation time: 20 min

Tags: Curry, Mushroom, Pie, Vegan