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Cucumber Carrot Bowls

Kimberly Snyder
Cucumber Carrot Bowls Author: Kimberly Snyder Serves: 4
5 from 1 vote
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Ingredients
  

  • Dressing Ingredients:
  • ¼ cup rice vinegar
  • 3 Tbs. lime juice
  • 2 Tbs. liquid aminos
  • 1 ⅓ Tbs. coconut sugar
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbs. freshly grated lemongrass
  • 2 scallions thinly sliced
  • Tofu Ingredients:
  • 14 oz organic firm tofu, sliced into 2 inch cubes (sub tempeh)
  • 1 Tbs. coconut oil
  • 1 Tbs. liquid aminos
  • 1/2 Tbs. sesame oil
  • Salad Ingredients:
  • 1 large English cucumber spiralized and patted dry
  • 2 small carrots spiralized
  • 1 red bell pepper thinly sliced
  • ¼ cup fresh cilantro chopped
  • ¼ cup basil leaves chopped
  • 1 cup chopped almonds
  • 1 lime quartered

Instructions
 

  • Begin by preparing your salad dressing ingredients. In a bowl, whisk together rice vinegar, lime juice, liquid aminos, coconut sugar, red pepper flakes, lemongrass and scallions until sugar is dissolved.
  • In a large skillet, heat coconut oil on medium for a minute. Place in tofu squares and saute until golden on both sides. While the tofu is cooking, pour in the liquid aminos and sesame oil. Once tofu is golden on both sides (about 5-7 minutes) set it aside.
  • Add your cucumber, carrot, bell pepper, cilantro, and basil into a large salad bowl. Toss in your salad dressing.
  • Sprinkle in your almonds and place your tofu on top of your salad. Squeeze ¼ fresh lime per salad and enjoy!
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