Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado
If you want to add more gluten free and dairy free recipes to your recipe box, Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado might be a recipe you should try. This recipe serves 1. One portion of this dish contains around 51g of protein, 46g of fat, and a total of 730 calories. For $3.83 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. 181 person were glad they tried this recipe. This recipe from Inspiralized requires ginger, extra firm tofu, rice vinegar, and garlic clove. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is tremendous. Similar recipes are Meatless Monday: Tofu and Vegetable Stir Fry, Meatless Monday: Huevos Rancheros with a Spiralized Potato “Tortilla”, and Falafel with Greek Yogurt Tahini Dressing (Meatless Monday).
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 tsp black sesame seeds
1 whole carrot, julienned
1/4 cucumber, Blade C
1/4 cup edamame beans, cooked
1/4 block of extra firm tofu
1 small garlic clove, minced
1 tbsp ginger
1/2 avocado meat, cut into cubes
1 tsp mirin (or honey, if you can't find mirin)
1 tbsp + 3 tsp rice vinegar.jpg)
salt and pepper, to taste
2 tbsp chopped scallions
1 tsp sesame oil
2 tsp soy sauce
1/4 cup tahini
1 tsp white sesame seeds
1/2 zucchini, Blade C
Equipment:
oven
bowl
paper towels
food processor
baking sheet
chopsticks
Cooking instruction summary:
Preheat your oven to 375 degrees.Place all of your spiralized vegetables and julienned carrots into a bowl and toss together to combine.Place your tofu block on a few sheets of paper towels. Place a few more paper towels over the tofu and place a heavy book or can on top, to squeeze out the water.After a few minutes, cut the tofu into chunks and toss in a bowl with soy sauce and white sesame seeds. If you have the time, let sit for 15 minutes to absorb the flavor. If not, that's okay.Coat a baking sheet with cooking spray and lay down the tofu chunks, season with salt and pepper and bake for 20-35 minutes, depending on your preference. I like my tofu a bit tough, so I bake it for 30 minutes. Make sure to flip the tofu halfway through. Once done, set aside.While the tofu is cooking, place all of the dressing ingredients into a food processor and pulse until creamy. Pour over the bowl of vegetables and mix thoroughly to combine. Top with avocado, black sesame seeds, scallions and cooked tofu. Eat with chopsticks!
Step by step:
1. Preheat your oven to 375 degrees.
2. Place all of your spiralized vegetables and julienned carrots into a bowl and toss together to combine.
3. Place your tofu block on a few sheets of paper towels.
4. Place a few more paper towels over the tofu and place a heavy book or can on top, to squeeze out the water.After a few minutes, cut the tofu into chunks and toss in a bowl with soy sauce and white sesame seeds. If you have the time, let sit for 15 minutes to absorb the flavor. If not, that's okay.Coat a baking sheet with cooking spray and lay down the tofu chunks, season with salt and pepper and bake for 20-35 minutes, depending on your preference. I like my tofu a bit tough, so I bake it for 30 minutes. Make sure to flip the tofu halfway through. Once done, set aside.While the tofu is cooking, place all of the dressing ingredients into a food processor and pulse until creamy.
5. Pour over the bowl of vegetables and mix thoroughly to combine. Top with avocado, black sesame seeds, scallions and cooked tofu. Eat with chopsticks!
Nutrition Information:
covered percent of daily need
