Directions
Sub-title: Gluten-free, High-protein, Low-carb, Kid-friendly, Quick & easy, Seasonal, Soy-free, Whole food plant-based
Description: This delicious veggie noodle bowl is packed with protein and fiber while being low in carbs and calories! The creamy tahini sauce brings out the umami flavor in every bite, making it a satisfying meal for both kids and adults. Plus, it’s made with whole food ingredients and can be ready in just 30 minutes!
Ingredients (for 4 servings):
For the crispy tofu:
– 1 block extra firm tofu (about 1 lb), drained and cut into cubes
– 2 teaspoons cornstarch
– 1 tablespoon all-purpose flour
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon black pepper
For the zoodles:
– 1 medium zucchini (about 1 cup raw)
– 1 tablespoon olive oil
For the tahini sauce:
– 1/4 cup unsweetened natural almond milk yogurt or soy yogurt
– 1/4 cup water
– 2 tablespoons brown rice syrup or maple syrup
– 1 tablespoon freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon red pepper flakes
– 2 tablespoons sesame seeds, toasted (optional)
– 1/4 cup unsalted cashews
– 2 tablespoons nutritional yeast
– 1/4 cup white wine vinegar
– 2 tablespoons tahini paste
For the assembly:
– Cooked quinoa or brown rice, cooked according to package instructions and cooled to room temperature
– Chopped green onions (white and light green parts only)
– Sliced cucumbers, thinly (optional)
– Shredded carrots, preferably homemade using a spiralizer or julienne (optional)
– Chopped cilantro leaves (optional)
– Toasted sesame seeds (optional)
Directions:
1. Prepare the crispy tofu: Mix together the cornstarch, flour, garlic powder, onion powder, and black pepper in a large bowl. Add the cubed tofu and toss until each piece is evenly coated. Heat the olive oil in a non-stick pan over medium heat. Working in batches, fry the coated tofu cubes until golden brown and crispy on all sides. Transfer the cooked tofu cubes to paper towels to absorb any excess oil. Set aside.
2. Make the zoodles: Using a spiralizer or a julienne peeler, turn the zucchini into long, ribbon-like strips. Place them in a mixing bowl filled with cold water. This will help prevent the zoodles from turning brown.
3. Create the tahini sauce: Combine the almond milk yogurt, water, brown rice syrup, lemon juice, garlic, ginger, red pepper flakes, and sesame seeds (if using) in a blender. Blend until smooth. Stir in the cashews and nutritional yeast. Next, whisk in the tahini paste. Taste and adjust seasoning as needed.
4. Assemble the bowls: Divide the cooked quinoa or brown rice among four serving bowls. Top each bowl with a portion of zoodles. Spoon the creamy tahini sauce over the zoodles. Garnish with crispy baked tofu, chopped green onions, cucumber slices, shredded carrots, cilantro leaves, and toasted sesame seeds (if using). Serve immediately.
