1 tbsp. olive oil
1/2 c. tempura sauce
4 oz. broccoli
4 oz. zucchini
4 oz. carrots
4 oz. cauliflower
16 oz. tofu
8 oz. spinach noodles
1/2 c. grated Parmesan cheese
1 sprinkle of sunflower seeds
1 sprinkle of sesame seeds
1/2 c. mushrooms

Cook noodles separately according to directions. Add oil to hot skillet or wok. Brown diced tofu, broccoli, zucchini, carrots and cauliflower. Add diced tomatoes and mushrooms. Add tempura sauce over top and simmer for 20 minutes. Pour over noodles and add seeds and Parmesan cheese.