Tahini-Orange Noodle Bowls
Servings 4 people
Ingredients
Bowls
- 1 head broccoli cut into florets
- 12 oz pkg extra-firm tofu well pressed and crumbled
- 1 Tbsp low-sodium tamari
- 1 Tbsp sesame oil or avocado oil
- 8 oz dry long noodles such as soba brown rice, or spelt
- 1 English cucumber peeled and thinly sliced
- 1 ripe avocado flesh scooped out and cut into cubes
- 1 large orange or 2 mandarins peeled and segmented (optional)
- 2 tsp mild chili flakes or shichimi togarashi
- 2 sheets nori crumbled
Dressing
- 1/2 cup well-stirred tahini or almond butter
- 1/4 cup fresh orange juice
- 1 Tbsp low-sodium tamari
- 1 Tbsp maple syrup
- 1/4 cup water
- 1 Tbsp fresh grated gingerroot
Instructions
- For bowls, preheat oven to 400 F.
- Line large baking sheet with parchment paper and spread broccoli evenly over one half and crumbled tofu over the other half. Drizzle broccoli and tofu with tamari and oil and gently toss to coat. Roast for 15 to 20 minutes, until broccoli is tender and tofu is beginning to dry out. Set aside to cool completely.
- Cook noodles according to package directions, and then drain, rinse with cold water, and drain again. Add to large bowl.
- For dressing, in medium bowl, whisk to combine all dressing ingredients until smooth and creamy. Toss a few spoonfuls of dressing with noodles to coat.
- To assemble, divide noodles among 4 bowls. Nestle in cooked broccoli and tofu, cucumber, avocado, and orange, if using. Drizzle dressing overtop, to taste, and garnish with chili flakes and nori. Serve.
Notes
Per serving: 511 calories; 20 g protein; 22 g total fat (3 g sat. fat); 64 g total carbohydrates (12 g sugars, 13 g fiber); 371 mg sodium