Tahini-Orange Noodle Bowls
  • 1 head broccolicut into florets
  • 12oz pkg extra-firm tofuwell pressed and crumbled
  • 1 Tbsp low-sodium tamari
  • 1 Tbsp sesame oil or avocado oil
  • 8oz dry long noodles such as sobabrown rice, or spelt
  • 1 English cucumberpeeled and thinly sliced
  • 1 ripe avocadoflesh scooped out and cut into cubes
  • 1 large orange or 2 mandarinspeeled and segmented (optional)
  • 2tsp mild chili flakes or shichimi togarashi
  • 2 sheets noricrumbled
  • 1/2cup well-stirred tahini or almond butter
  • 1/4cup fresh orange juice
  • 1Tbsp low-sodium tamari
  • 1Tbsp maple syrup
  • 1/4cup water
  • 1Tbsp fresh grated gingerroot
  1. For bowls, preheat oven to 400 F.
  2. 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.
  3. Cook noodles according to package directions, and then drain, rinse with cold water, and drain again. Add to large bowl.
  4. 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.
  5. 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.
Recipe 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