This Vegan Mint Pesto and Veggie Bowl is made for warm days when you still want something filling. It brings together fresh summer produce and a light, hearty pesto.
Instructions
Tofu
- Cut 6 ounces tofu into small squares or triangles. Freeze for 30 minutes.6 ounces tofu
- Add 2 cups avocado oil to deep fryer or sauté pan. Heat to 350 degrees F / 177 degrees C.2 cups avocado oil
- Once oil is heated, add tofu. Fry for 2 to 3 minutes per side until golden brown. Remove and salt to taste while warm.salt to taste
Pesto
- Add ¼ cup pecans, ¼ cup fresh mint leaves, ¼ cup fresh cilantro leaves, 2 cloves garlic, and 1 pinch salt to blender or food processor. Blend until combined. Add 3 tablespoons olive oil as needed to reach desired consistency.¼ cup pecans, ¼ cup fresh mint leaves, ¼ cup fresh cilantro leaves, 2 cloves garlic, 3 tablespoons olive oil , 1 pinch salt
Shirataki noodles
- Melt ½ tablespoon coconut oil in pan over medium heat. Add 8 ounces angel hair shirataki noodles and 2 cloves garlic. Sauté 3 to 4 minutes, stirring continuously. Remove from heat.8 ounces angel hair shirataki noodles, ½ tablespoon coconut oil, 2 cloves garlic
- Plate noodles, top with tofu, spoon pesto over top. Drizzle with coconut aminos to taste or preferred sauce, and top with ½ avocado, ¼ cup bell pepper, ¼ cup cucumber, ¼ cup sprouts, ¼ cup carrots, and ¼ cup kimchi.8 ounces angel hair shirataki noodles, ½ avocado, ¼ cup bell pepper, ¼ cup cucumber, ¼ cup sprouts, ¼ cup carrots, coconut aminos to taste, ¼ cup kimchi
- Serve and enjoy.
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