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Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1

Ingredients

  • 1 whole carrot julienned
  • 1/4 cucumber Blade C
  • 1/2 zucchini Blade C
  • 1/4 block of extra firm tofu
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • salt and pepper to taste
  • 1/2 avocado meat cut into cubes
  • 1/4 cup edamame beans cooked
  • 2 tbsp chopped scallions
  • For the tahini dressing:
  • 1/4 cup tahini
  • 1 tbsp ginger
  • 1 small garlic clove minced
  • 1 tbsp + 3 tsp rice vinegar
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp mirin or honey, if you can't find mirin

Instructions

  • 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!