Ingredients

24 ounces tofu *
3 tablespoons sesame oil
6 tablespoons raw almond butter
3 tablespoons tamari
6-7 tablespoons lemon juice
5 tablespoons maple syrup
1/2 – 1 teaspoon crushed red pepper

15 oz thin rice noodles, cooked according to package

6 carrots, ribboned
3 small cucumbers, diced
2-3 bell peppers, diced
1  bunch green onion, thinly diced
1 cup fresh cilantro, chopped

* use organic, non gmo tofu

Directions

Rinse and pat dry tofu. In a medium bowl, combine sesame oil, almond butter, tamari, lemon juice, maple syrup and red pepper. Chop tofu into 1 inch cubes. Dip cubes into the above mixture and set on baking dish. Bake at 400 degrees for approximately 30-40 minutes until tofu turns a medium brown colour.

In a large bowl, combine carrots, cucumbers, peppers, onion and cilantro. Serve veggies with noodles and tofu. Drizzle remaining tofu mixture over veggies.