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Almond Butter Noodle Salad by BeingBrigid
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Almond Butter Noodle Salad

Prep Time 15 minutes
Total Time 45 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.