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 sautรฉ 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 ยผ cup pecans, ยผ cup fresh mint leaves, ยผ 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.ยผ cup pecans, ยผ cup fresh mint leaves, ยผ cup fresh cilantro leaves, 2 cloves garlic, 3 tablespoons olive oil, 1 pinch salt
Shirataki noodles
- Melt ยฝ tablespoon coconut oil in pan over medium heat. Add 8 ounces angel hair shirataki noodles and 2 cloves garlic. Sautรฉ 3 to 4 minutes, stirring continuously. Remove from heat.8 ounces angel hair shirataki noodles, ยฝ 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 ยฝ avocado, ยผ cup bell pepper, ยผ cup cucumber, ยผ cup sprouts, ยผ cup carrots, and ยผ cup kimchi.8 ounces angel hair shirataki noodles, ยฝ avocado, ยผ cup bell pepper, ยผ cup cucumber, ยผ cup sprouts, ยผ cup carrots, coconut aminos to taste, ยผ cup kimchi
- Serve and enjoy.
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