Tamari-almond zoodles with mint + pea tofu
1 medium zucchini
handful baby bok choy or other Asian greens
8 slices cucumber
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!