Prep Time: 20 Minutes Cooking Time: 5 Minutes Serves: 8
1pk Kelp Noodles
2 Large Carrots
1 Red Capsicum
2 Stalks Shallots (Greens Only)
500g Tofu (Firm)
3/4 Cup Cashews (Natural)
2 Cups Baby Spinach (or other greens/ cabbage)
3 Sprigs Mint
1/2 Bunch Coriander
2 tbsp Hemp Seeds
1/4 Cup Tamari
2 tbsp Rice Malt
1 thumb Ginger
- Place kelp noodles in a large bowl and cover with room temp water. Sit for 15 minutes before straining well.
- Prepare dressing by zesting ginger and juicing limes into a small bowl, add in tamari, rice malt and hemp seeds and mix well.
-Chop tofu into small cubes and marinate in the dressing. Remove and place onto your sandwich press, lined with baking paper or a baling tray. Cook for 5 minutes or until golden and crispy.
- Prepare vegetables by cutting cucumber and capsicum into batons, grating carrot and finely slicing shallot greens, roughly chop herbs and add to a large salad bowl along with baby spinach, tofu, cashew, strained kelp noodles and dressing. Toss well.
- Enjoy! (Hint- makes enough for an awesome work lunch the following day).