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Pesto Carrot Noodle Bowls with Baked Tofu
2 Serving Lunch

Pesto Carrot Noodle Bowls

with Baked Tofu

Tags: Gluten-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
420
FAT
23g
CARBOHYDRATES
35g
PROTEIN
23g


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INGREDIENTS

  1. 2 carrots
  2. 7 oz Wildwood® Organic Sproutofu® Baked Tofu
  3. 1 cucumber
  4. ¼ cup vegan basil pesto
  5. ¼ cup sliced almonds
  6. 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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