Sesame Ginger Tofu/Tempeh Bowl

• 2/3 cup Tamari or Aminos
• 1 Tsp. grated Garlic
• 2 Tsp. Toasted Sesame Oil
• 1 Package of Firm Tofu, drained, pressed and cubed (or use Tempeh)
• 2 Large Zucchinis, washed and trimmed
• 1 Carrot, Grated
• 1 Red Pepper, Diced
• 1 Red Onion, Diced
• 1/2 Cup Edamame Beans
• 1/2 Large Cucumber, Sliced into half moons
• 1 Ripe Avocado, Cubed
• 3 Green Onions
• 1 Tbsp. fresh Cilantro
• 2 Tbsp. Sesame Seeds

Directions:

1. Mix together Tamari or Aminos, Ginger and Sesame Oil
2. Pour sauce over tofu cubes, completely coat
3. Refrigerate for minimum 30 minutes but overnight is best
4. Spiralize the Zucchini
5. Put Zucchini noodles in bowls
6. Top with tofu, carrots red pepper, onions, edamame and avocado
7. ​Sprinkle with green onion, cilantro and sesame seeds

 ** Replace Brown Rice or Kelp Noodles for Zucchini noodles, Feel free to spice it up
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