Pesto Carrot Noodle Bowls
with Baked Tofu
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- 2 carrots
- 7 oz Wildwood® Organic Sproutofu® Baked Tofu
- 1 cucumber
- ¼ cup vegan basil pesto
- ¼ cup sliced almonds
- For full ingredient list, see Nutrition
Peel the carrots, discard the peels, and use a peeler to create ribbons with the remaining carrot. Cut the tofu into cubes. Thinly slice the cucumber.
Divide the carrot ribbons, cubed tofu, and sliced cucumber between bowls. Drizzle with pesto. Top with sliced almonds.