PROTEIN PACKED KELP NOODLE BOWL WITH VEGGIES, TOFU & ALMOND GINGER SAUCE
Few things are more thrilling to this chick then a colorful, nutrient rich bowl of plants. From thinking about the flavor/texture combo, gathering ingredients, cooking and plating; putting these together is one of my favorite things do to and I feel so blessed that I get to do it. Not a day goes by that I don't think about how lucky I am to have access to such abundantly diverse food (and the ability to afford it) as so many people go without or not enough. It makes my heart full and sad at the same time because I want real food to be accessible to everyone.
After a full week in Los Angeles at the Natural Products Expo, hanging with my friends and some much needed spooning with my man I am buzzing with gratitude for this life I am livin. And as briefly mentioned above FOOD is a huge part of that. So without further ado lets talk about this thang.
Protein Packed Kelp Noodle Bowl with Veggies, Tofu & Almond Ginger Sauce that is:gluten free, vegan, creamy, crunchy, savory, sweet and full of high vibes. The vegetables are completely adjustable, meaning you can sub in whatever you like or have on hand in the fridge, if you want to use bean sprouts, broccoli or bok choy then by all means get'er done. If you are looking for a meal that tastes even better the next day (hello meal prep) go make this.
You will love it, I just know!
FOR ALMOND GINGER SAUCE
2 Tablespoons tamari
1 Tablespoon sesame oil
1 lime, zested and juiced
2 Teaspoons maple syrup (optional but recommended)
2 fermented black garlic (substitute regular garlic)
1/2 Cup creamy almond butter
1/2 inch ginger knob, peeled and cut in small pieces (will be added to the blender)
1-2 Tablespoon water, as needed for desired consistency (thicker is better)
FOR NOODLE BOWL
ONE-12 Ounces packet of kelp noodles (I used Sea Tangle from Whole Foods)
1 Cup seaweed, rinsed and drained (I used Sea Tangle)
1 Cup edamame, shelled GMO free
8 Ounces extra firm tofu, drained and cubed
1 Tablespoon sesame oil
2 Teaspoons Tamari, more to taste
2 carrots, peeled and julienne with peeler or knife
1 Cup garbanzo beans
1 avocado, sliced or cubed
1/4 Cup crushed nuts (roasted salted cashews or peanuts work best)
red pepper flakes optional
hemp seeds optional
lime wedges for garnish
Pre-heat oven to 425f.
Make the sauce. Put all ingredients except the water in a vitamix or high speed blender and turn on high until a creamy sauce is reached. Add water as needed for desired consistency. I found that a thicker sauce coats the noodles better and makes this dish more enjoyable to eat. Set aside
Wrap tofu in a clean dish towel or paper towel. Apply pressure and remove as much moisture as possible. Cut into cubes and lay on a baking sheet. Toss with the sesame oil and tamari and bake for 20-25 minutes, tossing half way through. Then turn on the broiler and leave under for 3-5 minutes. Keep an eye on it. Remove and set aside.
Rinse and drain you kelp noodles. Rinse and drain the seaweed, removing all the salt. then pat dry with a paper towel or dish towel.
If your edamame is frozen then defrost following package instructions
Build your bowls. Divide the kelp noodles evenly among two bowls. Layer with garbanzo beans, carrots, edamame, seaweed, avocado, baked tofu. Sprinkle with nuts, red pepper, hemp seeds and serve with the dressing on the side or drizzled on top.