8ozdry long noodles such as sobabrown rice, or spelt
1English cucumberpeeled and thinly sliced
1ripe avocadoflesh scooped out and cut into cubes
1large orange or 2 mandarinspeeled and segmented (optional)
2tspmild chili flakes or shichimi togarashi
1/2cupwell-stirred tahini or almond butter
1/4cupfresh orange juice
1Tbsp low-sodium tamari
1Tbsp maple syrup
1Tbsp fresh grated gingerroot
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.
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