Zucchini Beet Noodles with Avocado Cilantro Lime Sauce
User Reviews
0
0 reviews
Unrated
-
Servings
2
-
Course
Lunch
-
Cuisine
Vegan, gluten-free
Zucchini Beet Noodles with Avocado Cilantro Lime Sauce
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
For the Marinated Tofu Steaks
- 1 tofu 454 g block, I use Soyarie, pressed and drained, extra firm, block
- 1/3 cup tamari
- 1/3 cup apple cider vinegar or coconut vinegar
- 1 tbsp maple syrup agave nectar, or honey
- 1 ginger packed tablespoon grated
- 1/3 cup water
For the avocado sauce
- 1 avocado medium
- 1 lime juiced
- 1 tbsp olive oil
- 2 cloves garlic
- 1/3 cup water
- 6-8 cilantro chopped with stems removed, sprigs
- 1/2 tsp salt to taste
- 1/2 tsp black pepper ground
- 1/2 tsp cumin
For the noodles
- 1 zucchini washed, medium
- 2 beet washed and peeled, medium sized
Instructions
To make the Tofu
- Wrap tofu in kitchen towels or paper towels and press between two flat surfaces with something heavy like a textbook or canned beans on top. Let the tofu press for at least 30 minutes.
- Meanwhile, prepare the marinade by mixing tamari, apple cider vinegar, maple syrup, ginger, and water. Prepare the tofu by cutting the block into 3 flat slabs (cutting them lengthwise), then cut those slabs in half widthwise. Cut them diagonally to make triangle steaks.
- Let them sit in the marinade for at least an hour to soak up the flavours. They're best made by leaving them in the marinade in the fridge overnight.
To make the avocado sauce
- Combine avocado, lime juice, olive oil, garlic, water, cilantro, black pepper, and cumin. Set aside.
To make the Noodles
- Make the zucchini noodles using a spiralizer. You could also use a mandoline slicer to cut them into long strips or julienne to make this into more of a slaw.
- In my photos, I combined the beets and sauce separately from the zucchini and sauce, but that was more for aesthetic. Feel free to do the same or simply toss everything together.
- Top with the marinated tofu steaks (you can grill them for a charred flavour, but I love eating them cold). Garnish with more chopped cilantro, and some sesame seeds if it suits your fancy.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
