Almond Butter Veggie Noodles

Ingredients

• 8 oz box of rice noodles

• 1 block extra firm tofu

• 2 Tablespoons coconut oil

• 1 12oz package broccoli, carrot, and cabbage slaw

• 2 Tablespoons green onions

Tofu Marinade

• 1/4 cup tamari

• 2 Tablespoons rice vinegar

• 1 Tablespoon miso paste

• 1 Tablespoon maple syrup

• 1 clove garlic minced

Almond Butter Sauce

• ⅓ cup almond butter

• ¼ cup tamari

• ¼ cup hot water

• 2 Tablespoons lime juice

• 2 Tablespoons rice vinegar

• ½ Tablespoon ginger grated

• 2 cloves minced garlic

• ¼ teaspoon red pepper flakes

• salt and pepper to taste

Instructions

1. Pat the tofu dry and cut it into bite-sized pieces. Mix the tofu marinade ingredients. Then, add the tofu. Let it sit for at least 20 minutes.

2. While the tofu is marinating, make the almond butter sauce. Add the almond butter sauce ingredients to a blender and combine until smooth.

3. Cook the rice noodles per the package instructions and set them aside. You can add coconut oil to prevent them from sticking.

4. Heat a skillet over medium heat and add a tablespoon of coconut oil. Cook the tofu for 3 minutes a side or until crispy. Remove the tofu from the pan and set it aside.

5. Add another tablespoon of coconut oil to the pan and add the slaw. Sauté for 5 minutes, then add the rice noodles, almond butter sauce, and tofu. Toss the ingredients together and serve with fresh green onion.