lowfodmapper

None Add the coconut milk and spice mixture to a large pot and combine with the veggie/chicken broth None Reduce heat to a simmer and add in tofu triangles, chopped carrot and bean curd strips None Let cook for 10 minutes or until carrot has softened None Remove from heat, spoon soup over rice noodles, and top with chopped spring onion, coriander and lime wedge

In a large mixing bowl, mix together cornstarch, nutritional yeast, garam masala and salt until well-combined • None Add the tofu to the bowl cover it and shake until the tofu pieces are evenly coated in the cornstarch/seasoning None Reduce heat to a simmer, and let summer until the tofu has finished baking (around 10 minutes) Once the tofu is finished, add it to the sauce and let it cook for an additional 3-5 minutes (the sauce should have thickened, but

Drain the tofu, and add to a blender/food processor along with all other ingredients (garlic infused oil, smoked paprika, nutritional yeast, salt, apple cider vinegar, and black pepper). Blend until well combined. You may need to add 1-2 tbsp of water to help it blend and thin it out, though you don't want the dip to be too watery in consistency

Equally as important, you don’t want any chunks of pumpkin as the gnocchi dough will need to be as smooth as possible (pick out any visible pieces of solid pumpkin). Dust a flat surface with gluten-free flour, and then start to combine all of the mashed pumpkin with the remaining flour until a dough is formed Continue to knead until no loose flour remains (you may need to add more flour if the dough is still sticky). Continue to cook until sage starts to fry/crisp, then add in a few tbsps of the reserved water (to thin out the sauce)