2 Serving
Lunch
Pesto Carrot Noodle Bowls
with Baked Tofu
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
420
FAT
23g
CARBOHYDRATES
35g
PROTEIN
23g
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INGREDIENTS
- 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
Allergens: soy, tree nuts
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
420
FAT
23g
CARBOHYDRATES
35g
PROTEIN
23g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the ingredients
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.
2
Toss the salad
Divide the carrot ribbons, cubed tofu, and sliced cucumber between bowls. Drizzle with pesto. Top with sliced almonds.
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