Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 1
- 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
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!