Spiralized Veggies with Marinated Tofu and Tahini Cream
Tofu & Marinade
- 400 g firm tofu drained
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 clove garlic minced
- 1 inch fresh, root ginger grated
- 1 tsbp pure Maple syrup
- 2 carrots tops removed, peeled
- 2 courgettes tops removed, washed
- 2 leaves purple cabbage washed, shredded
- 1/2 avocado
- 1 tbsp hemp hearts
- 1 tsbp dark tahini
- 1 handful fresh coriander leaves
- 1 juice lemon
- 1 juice lime
- 1/2 cup water
- Cut the tofu into small pieces, place in a bowl with the marinade ingredients and leave to marinate for at least 15 minutes but preferably a few hours or overnight in the fridge.
- After marinating, place the tofu pieces into a frying pan and fry gently for about 10 minutes until heated through and starting to crisp on the outside.
- Place all the dressing ingredients into a bowl and blend together using a stick blender, until smooth. Add more water if desired for a thinner dressing consistency.
- Spiralise the carrot and courgette. Place in a bowl with the red cabbage and combine.
- When you are ready to serve, add the veggies to the plate with the tofu and squeeze some of the dressing over the top.
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