Instructions
Tofu
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Cut the 6 ounces tofu into small squares or triangles. Freeze for 30 minutes.
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Add 2 cups avocado oil to deep fryer or sauté pan. Heat to 350 degrees F / 177 degrees C.
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Once oil is heated, add tofu. Fry for 2 to 3 minutes per side until golden brown. Remove and Salt to taste while warm.
Pesto
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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.
Shirataki noodles
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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.
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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.
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Serve and enjoy.
This vegan veggie bowl has so many awesome flavors! The pecans, mint, cilantro, and garlic are keto perfect!
