Protien Packed Kelp Noodle Bowl with Veggies, Tofu & Almond Ginger Sauce (Vegan & Gluten Free)

Kelp Noodle Bowl Tofu, Veggies, Almond Ginger Sauce Vegan Gluten Free Protien Packed CarasKitchen.net

Few things are more thrilling to this chick then a colorful, nutrient rich bowl of plants. From thinking about the flavor/texture combo, gathering ingredients, cooking and plating; putting these together is one of my favorite things do to and I feel so blessed that I get to do it. Not a day goes by that I dont think about how lucky I am to have access to such abundantly diverse food (and the ability to afford it) as so many people go without or not enough. It makes my heart full and sad at the same time because I want real food to be accessible to everyone.

Kelp Noodle Bowl Tofu, Veggies, Almond Ginger Sauce Vegan Gluten Free Protien Packed Caraskitchen.net

Kelp Noodle Bowl Tofu, Veggies, Almond Ginger Sauce Vegan Gluten Free Protien Packed Caraskitchen.net

After a full week in Los Angeles at the Natural Products Expo, hanging with my friends and some much needed spooning with my man I am buzzing with gratitude for this life I am livin. And as breifly mentioned above FOOD is a huge part of that. So without further ado lets talk about this thang.

Protien Packed Kelp Noodle Bowl with Veggies, Tofu & Almond Ginger Sauce that is:

gluten free, vegan, creamy, crunchy, savory, sweet and full of high vibes. The vegetables are completely adjustable, meaning you can sub in whatever you like or have on hand in the fridge, if you want to use bean sprouts, broccoli or bok choy then by all means get’er done. If you are looking for a meal that tastes even better the next day (hello meal prep) go make this. You will love it, I just know!

Kelp Noodle Bowl Tofu, Veggies, Almond Ginger Sauce Vegan Gluten Free Protien Packed Caraskitchen.net

Protien Packed Kelp Noodle Bowl with Veggies, Tofu & Almond Ginger Sauce (Vegan & Gluten Free)

March 15, 2017
Serves 2 People
Prep time
10m
Cook Time
25m

Ingredients

  • FOR ALMOND GINGER SAUCE
  • 2 Tablespoons
    tamari
  • 1 Tablespoon
    sesame oil
  • 1
    lime, zested and juiced
  • 2 Teaspoons
    maple syrup (optional but reccomended)
  • 2
    fermented black garlic (substitute regular garlic)
  • 1/2 Cup
    creamy almond butter
  • 1/2
    inch ginger knob, peeled and grated on micro plane
  • 1-2 Tablespoon
    water, as needed for desired consistency (thicker is better)
  • FOR NOODLE BOWL
  • ONE-12 Ounces
    packet of kelp noodles (I used Sea Tangle from Whole Foods)
  • 1 Cup
    seaweed, rinsed and drained (I used Sea Tangle)
  • 1 Cup
    edamame, shelled GMO free
  • 8 Ounces
    extra firm tofu, drained and cubed
  • 1 Teaspoon
    sesame oil
  • 1 Teaspoon
    tamari, more to taste
  • 2
    carrots, peeled and julieened with peeler
  • 1 Cup
    garbanzo beans
  • 1/2
    avocado, sliced
  • 1/4 Cup
    crushed nuts (walnuts, peanuts, almonds)
  • red pepper flakes
    optional
  • hemp seeds
    optional
  • lime wedges
    for garnish

Instructions

  1. Pre-heat oven to 425f.

  2. Make the sauce. Put all ingredients except the water in a vitamix or high speed blender and turn on high until a creamy sauce is reached. Add water as needed for desired consistency. I found that a thicker sauce coats the noodles better and makes this dish more enjoyable to eat. Set aside

  3. Wrap tofu in a clean dish towel or paper towl. Apply presure and remove as much moisture as possibly. Cut into cubes and lay on a baking sheet. Toss with the sesame oil and tamari and bake for 20-25 minutes, tossing half way through. Then turn on the broiler and leave under for 3-5 minutes. Keep an eye on it. Remove and set aside.

  4. Rinse and drain you kelp noodles. Rinse and drain the seaweed, removing all the salt. If your edamame is frozen then defrost following package instructions

  5. Build your bowls. Divide the kelp noodles evenly among two bowls. Layer with garbanzo beans, carrots, edamame, seaweed, avocado, baked tofu. Sprinkle with muts, red pepper, hemp seeds and serve with the dressing on the side or drizzled on top.

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  • When I first looked at this picture I thought it came with a peanut sauce! But i like the sound of the ginger one so much better. Would love a bowl of this minus the tofu (I am not allowed to eat it sadly )

    • Lol peanut would be good, but I love almond butter with the ginger just as much! And without tofu this would still be great, maybe chicken, tempeh or a fried egg even? xo

  • Valentina Celant

    What an absolutely gorgeous bowl! I love the bright colors and fresh flavors!

    • Thank you for stopping by and your sweet words, Valentina! Makes my day 🙂

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