RAINBOW ASIAN ZUCCHINI NOODLE BOWL + CRISPY TOFU
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The Simple Veganista · by Julie | The Simple Veganista

RAINBOW ASIAN ZUCCHINI NOODLE BOWL + CRISPY TOFU

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 43%
CARBS 42G37% OF CAL
10G FIBER14G OTHER19G TOTAL SUGAR
FAT 26G51% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Zucchini noodles with crispy tofu, fresh vegetables, and spicy peanut dressing. Light, refreshing, and vibrant with lots of crunch. Perfect for a healthy summer meal.

mainthaibowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 7 oz. organic tofu, use firm, extra-firm or super-firm
  • 1 1/2 – 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
  • 1/4 – 1/3 cup cilantro, chopped
  • handful bean sprouts, optional
  • chopped peanuts, to serve
  • lime wedges, to serve
  • 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 teaspoon ground ginger or 1 teaspoon 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
PREP
10M
SODIUM
1079MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.