Today, Anni Kravi shares another mouthwatering dish from her gorgeous blog, Blueberry Boost  Her plant-based creations are beautiful, flavorful, and SO easy to make. Be sure to check out Anni's other tasty creations here. Enjoy!

Tamari-almond zoodles with mint + pea tofu


1 medium zucchini

handful baby bok choy or other Asian greens

8 slices cucumber

3 strawberries

1/2 toasted nori sheet, cut into stripes (optional)

Tamari + almond sauce

1/2 tbsp raw almond butter (unsalted, unsweetened)

1 tsp tamari

1 tsp brown rice vinegar

1 tsp apple cider vinegar

1/2-1 tbsp water

Mint + pea tofu

1 pack firm tofu

3/4th cup peas (defrosted)

7 mint leaves

1/4 tsp garlic powder

pinch Himalayan salt

1 tbsp apple cider vinegar


·      Wash the zucchini thoroughly. Using a spiralizer or mandolin or your other favourite zoodle making tool, slice the zucchini into long, thin, noodle-like stripes.

·      In a small bowl, mix together all the ingredients for the tamari-almond sauce. Toss all over the zoodles. Wash the baby bok chou and add into the zoodles.

·      Rinse and dry the tofu, then cut into small square or diamond shapes. Using a stick blender, blend together the peas, mint, avocado, garlic, Himalayan salt and ACV. Mix into the tofu.

·      Wash and slice the strawberries. Arrange everything into a bowl, first the zoodles, then the tofu in the middle, followed by a strawberry circle and cucumber halo. Enjoy!