Zucchini Beet Noodles with Avocado Cilantro Lime Sauce
Servings: 2
Ingredients
For the Marinated Tofu Steaks
- 1 block of extra firm tofu 454 g block, I use Soyarie, pressed and drained
- 1/3 cup tamari
- 1/3 cup apple cider vinegar or coconut vinegar
- 1 tbsp maple syrup agave nectar, or honey
- 1 packed tbsp grated ginger
- 1/3 cup water
For the avocado sauce
- 1 medium avocado
- 1 lime juiced
- 1 tbsp olive oil
- 2 cloves garlic
- 1/3 cup water
- 6-8 sprigs cilantro chopped with stems removed
- 1/2 tsp salt to taste
- 1/2 tsp ground black pepper
- 1/2 tsp cumin
For the noodles
- 1 medium zucchini washed
- 2 medium sized beets washed and peeled
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.