Udon Noodles with Walnuts and Pomegranates

• 1 10.25-oz. pkg. dried udon noodles
• 1 lb. broccoli, cut into small florets (about 3 cups)
• 1 small red bell pepper, diced (about 1 cup)
• 2 Tbs. toasted walnut oil, divided
• 1 12-oz. pkg. extra-firm tofu, drained and cubed
• 2 cloves garlic, minced (about 2 tsp.)
• 1/4 cup chopped walnuts
• 1 Tbs. maple syrup
• 1 cup fresh pomegranate seeds
• 5 green onions, white and green parts chopped (about 13 cup)

1. Cook noodles in boiling salted water 3 minutes.
2. Add broccoli and bell pepper, and simmer 2 minutes more.
3. Drain.
4. Heat 1 Tbs.
5. oil in skillet over medium heat.
6. Add tofu cubes, and cook 10 minutes, or until browned, turning occasionally.
7. Remove from heat, add garlic, and stir 30 seconds, or until garlic is fragrant.
8. Stir in walnuts, maple syrup, and remaining walnut oil.
9. Toss pasta mixture with tofu mixture, pomegranate seeds, and green onions.

udon noodles, broccoli, red bell pepper, toasted walnut oil, extrafirm tofu, garlic, walnuts, maple syrup, pomegranate seeds, green onions

Taken from www.vegetariantimes.com/recipe/udon-noodles-with-walnuts-and-pomegranates/ (may not work)