This almond butter noodle salad is packed with flavor, 38g of protein, and plenty of fiber and healthy fats to support balanced blood sugar—helping you stay full, energized, and satisfied for hours.

The recipe comes straight from our upcoming 7-day Blood Sugar Reset happening October 12th-18th.

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Almond Butter Noodle Salad

Prep Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Ingredients

• 1lb 12oz extra firm tofu
• salt
• pepper
• 2 7oz packages shirataki noodles
• 8 cups coleslaw mix 
• 2 scallions
• 3 cups shelled edamame

For the Sauce

• 6 tbsp almond butter
• 2 tbsp coconut cream
• 3 tbsp tamari
• 2 tbsp water
• 2 tsp sriracha
• 2 tsp sesame oil
• 2 tsp ground ginger can add additional for more flavor

Instructions

• Preheat oven to 425 F.  Line a baking sheet with parchment paper and spray with avocado oil cooking spray.
• Squeeze tofu between two paper towels to drain excess moisture. Cut into squares about 1” long and ½” thick. Add tofu to the baking sheet and and season with a few dashes of salt and pepper. Bake for 20-30 minutes, until lightly browned, flipping halfway through.
• Mix sauce ingredients and set aside.
• Cook shirataki noodles according to package directions which should include rinsing and boiling or heating in the microwave. Once hot, rinse under cold water and dab to dry.
• Add shirataki noodles, coleslaw mix, scallion, and edamame to a large bowl.
• Add in sauce and mix. Top with tofu.