Have you started making noodles out of your vegetables yet? If not, you’re in for a treat. And if you don’t have a Spiralizer or Veggetti contraption sitting in your cupboard, just use a julienne peeler or mandolin slicer to make nice, long noodles to slurp up with this recipe. This light and refreshing dish is destined to become a summer-time favorite.
Ingredients
1 14-ounce package extra firm tofu (cut into ¼ inch cubes)
8 ounces carrots (cut into noodles – about 3 large carrots)
8 ounces seedless English cucumber (cut into noodles – about 1 large cucumber)
4 ounces red cabbage (thinly sliced)
chopped cilantro
sesame seeds for garnish
Tofu Marinade
½ cup fresh lime juice
2 tablespoons Braggs Amino Acids (or soy sauce)
Dressing
¼ cup fresh lime juice
1½ tablespoons freshly grated ginger
3 tablespoons toasted sesame oil
2 tablespoons honey
Directions
- In a mixing bowl, mix the tofu marinade ingredients together. Add in the cubed tofu and make sure all of the tofu is covered with liquid. Cover and place in the refrigerator to let marinate while you prepare the remainder of the salad.
- Place the dressing ingredients in a blender and mix thoroughly. Place in the refrigerator to chill while you chop the vegetables.
- Cut the carrots and cucumber into noodles and slice the cabbage. Place in a large mixing bowl. Toss the vegetables with the dressing to coat thoroughly.
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