Source: Love and Lemons
- 8 ounces extra-firm tofu, cut into cubes
- 1 daikon, at least 2” diameter and about 5” long
- 1 medium cucumber
- 2 carrots, peeled into ribbons
- 2 radishes, thinly sliced
- ½ avocado, diced
- ¼ cup cilantro
- ¼ cup mint leaves
- 2 scallions, thinly sliced
- 2 tablespoons toasted and chopped cashews
- extra-virgin olive oil
- sea salt
- lime wedges, for serving
Sauces: Tamari-lime & Creamy cashew
- 2 tablespoons tamari
- 2 small garlic cloves, minced
- 4 teaspoons fresh lime juice
- 4 teaspoons rice vinegar
- 1 tablespoon cane sugar (or maple or agave)
- ¼ cup water
- 1½ tablespoons creamy cashew butter (or peanut butter)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the tofu on the pan. Toss with a drizzle of olive oil and generous pinches of salt. Bake for 15 to 17 minutes or until golden brown around the edges. Remove from the oven and toss with a squirt of sriracha.
- Make the sauces. In a small bowl, mix together the tamari, garlic, lime juice, rice vinegar, sugar and water. Pour half of the sauce into another small bowl. Whisk that half with the cashew butter. Season to taste and set aside.
- Use a spiralizer (or a julienne peeler) to cut the daikon and cucumber into “noodles.” Portion the noodle vegetables into two bowls and top with the carrot ribbons, radish slices, diced avocado, cilantro, mint, scallions, tofu, and cashews.
- Serve the bowls with both the tamari-lime and creamy cashew sauce and lime wedges on the side.
If you’re not a fan of tofu, sub in another protein of choice.
If you can’t find daikon, sub zucchini noodles.
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