TofuBaked Meal Prep

Serving Size 4

Prep Time empty mins

Cook Time 60 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Sesame Ginger TofuBaked
  • 1 zucchini 
  • 1 summer squash 
  • 1 beet 
  • 1 daikon radish
  • 1 carrot 
  • Premade: marinated chickpeas 
  • Premade: cilantro lime rice 

Ginger Dressing

  • 3 tablespoons smooth tahini*
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon tamari
  • 1 heaping teaspoon grated ginger
  • 1 teaspoon maple syrup or honey
  • 1 to 3 tablespoons water, more if needed

Preparation

  1. To make the dressing:
  2. In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.
  3. If the dressing is too thick, add an additional 1 to 2 tablespoons of water until it’s a drizzle-able consistency.
  4. To make the noodles:
  5. Beet noodles: Look for a large beet. Peel off the skin and use a spiralizer to make noodles.
  6. Carrot noodles: Look for a fat carrot. Scrub well or peel if it’s too dirty. Use a spiralizer or julienne peeler to make noodles.
  7. Daikon noodles: Use a spiralizer to make noodles.
  8. Summer squash noodles: Look for a large yellow squash. Use a spiralizer or julienne peeler to make noodles. Or use a regular vegetable peeler and peel into thick ribbon-shaped noodles. There’s no need to peel the skin of the squash.
  9. Zucchini noodles: Look for a large zucchini. Use a spiralizer or julienne peeler to make noodles. Or use a regular vegetable peeler and peel into thick ribbon-shaped noodles. There’s no need to peel the skin of the zucchini.

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