kelp tofu “pad thai”

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KELP & TOFU PAD THAI

Yield: 1

Author: ROOT Mindful Nutrition

Prep time: 20 MinTotal time: 20 Min

Ingredients

• 8oz Kelp noodles 
• 100g tofu 
• 1/4 cup zucchini (shredded)
• 1/4 cup carrot (shredded)
• 1/4 cup cabbage (shredded)
• 1/4 avocado (sliced)
• 1 spring onion (chopped)
• 2 tbsp shaved almonds
• 1 tbsp sesame seeds
• 4 cilantro leaves
• 1/2 lime (juice and wedge for decoration)

• 1 tbsp coconut aminos
• 1 tbsp almond butter
• 1/2 tbsp toasted sesame oil
• 1 tsp rice vinegar
• 1/2 tsp ginger
• 1/2 tsp garlic
• 1 tbsp filtered water

Instructions

1. Place the kelp noodles in a mixing bowl and cover with boiling water (my tip: add a pinch of salt and lime juice in the water to tenderise the kelp)
2. While the kelp is "cooking" in boiling water, prepare all your vegetables as per instructions (shred, chop and reserve).
3. Towel dry your Tofu and chop or crumble about 100g or a palm size. (my tip: add a pinch of salt, a drizzle of lime juice and a drop of toasted sesame oil, to let the tofu "marinate" a little.)
4. Prepare the dressing, placing all ingredients in a small glass cup with lid and shake vigorously. (my tip: make the dressing recipe x 4 and save the leftover for another day!)
5. Prepare your bowl: mix together the kelp, carrot, cabbage and zucchini. (my tip: cut the kelp once or twice with scissors so it blends together better with the veggies). Add  all other ingredients and finish with the dressing.

Nutrition Facts

Calories

546.13

Fat (grams)

41.84

Sat. Fat (grams)

4.99

Carbs (grams)

32.39

Fiber (grams)

13.62

Net carbs

18.77

Sugar (grams)

10.14

Protein (grams)

22.11

Sodium (milligrams)

475.36

Cholesterol (grams)

0.00

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