A bowl of wholesome goodness!

We wanted to do something along the lines of pad Thai, which we LOVE.
And using zucchini noodles seemed just right and makes it deliciously light!

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RAINBOW ZUCCHINI NOODLES _ vegan

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We are excited

To bring to you this Vegan Rainbow Zucchini Noodle dish. (take an extra look at the round lime piece)

We wanted to do something along the lines of pad Thai, which we love, and using zucchini noodles seemed just right and makes it deliciously light!

In this recipe, the vegetables will be cooked quickly over high heat. The results: Brightly colored, al dente veggies! The tofu will be cooked separately and added at the end with the dressing. It comes together fairly quickly once the tofu is pressed and vegetables are prepped.

What does this recipe bring you? A bowl with an abundance of flavors and vibrant colored vegetables to keep you fueled and feeling at your best.

What

WHAT (3 servings)

200g organic tofu - use firm, extra-firm or super-firm

2 teaspoons sesame oil (or other neutral oil)

dash of garlic powder

2 large zucchini - spiralized or julienned

1 red bell pepper - thinly sliced

2 – 3 green onions - sliced into 1 inch pieces

1 cup shredded carrots or 2 carrots julienned

large handful snow peas

1/8 red cabbage - thinly shredded

1/3 cup chopped cilantro

handful bean sprouts, optional

chopped peanuts, to serve

lime wedges, to serve



SPICY PEANUT DRESSING:

3 rounded tablespoons almond butter or natural peanut butter

1 clove garlic - minced or good pinch of garlic powder

2 tablespoons tamari, coconut aminos or soy sauce

1 tablespoon pure maple syrup

1/2 - 1 teaspoon ground ginger - freshly grated

2 limes - juice of

1/4 – 1/2 teaspoon red pepper flakes or 1/2 – 1 teaspoon sambal oelek

water as needed to thin, about 2 – 3 tablespoons

a spiralizer or julienne tool



HOW

PRESS & COOK TOFU:
  1. If using firm or extra-firm tofu, press it a bit to remove excess water (if using super-firm tofu you can skip this step). Place tofu between a clean, double folded kitchen towel. Place a heavy book or pot over top to use as a press. Let set (for at least 10 minutes, and up to 30 minutes)

  2. Ones done, slice tofu into 1 inch pieces, about 1/4 inch thick.

  3. Heat a pan over medium heat, with 2 teaspoons of oil, twirl the pan to coat with oil. Place tofu in pan and cook (4 – 5 minutes) flip, sprinkle with a garlic powder and cook (another 4 – 5 minutes)

NOTE

The time given here is for super-firm tofu. If you use firm or extra-firm, you’ll most likely need to cook about 4 minutes longer on each side-
Tofu will is ready when golden on both sides. Set aside.

If you’re a lover of vinegar, feel free to add 1 tablespoon apple cider or rice wine vinegar to the dressing ingredients.

If allergic to peanuts, use sesame seeds instead (or cashews).

(per serving) Contains iron
19.8g protein | 9.6g fiber | 23.6g fat | 0g cholesterol | 739mg sodium | 19.2g sugars | 390 calories

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