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.