Gingery Lime Soba Noodles

1/2 head

cauliflower

small golden potatoes

6-8

brussel sprouts

1 tsp

ground ginger

1 tsp

garlic powder

1 tbsp

sesame oil

2 tbsp

Big Tree Farms Coco Aminos

2 tbsp

Big Tree Farms Coconut Nectar

1 Pinch

salt & pepper

1 block

firm tofu, drained and cubed

2 tbsp

arrow root (or corn) powder

Pinch

avocado oil

1/2 cup

Big Tree Farms Gingery Lime Coconut Aminos

2 tbsp

sesame oil

2 tbsp

Big Tree Farms Coconut Nectar

1 tbsp

liquid aminos

1 tbsp

sriracha or chili paste

1 pkg

vegan soba noodles, cooked to package instructions

Pinch

sesame seeds, greens, and orange slices for toppings

Gingery Lime Soba Noodles w/Sesame Tofu and Roasted Veggies

Preheat oven to 400.
On a sheet pan, add the veggies and toss with sesame oil, spices, coco aminos and coconut nectar.
Bake for about 20-25 minutes until fork tender and slightly crispy.
While the veggies are cooking, prepare the tofu.
In a bowl, toss the arrowroot powder with the tofu cubes and coat well.
In a cast-iron pan, or any skillet, add a dash of avocado oil to keep it from sticking and heat over medium high heat.
Once the skillet is hot, add the tofu cubes. Sear on all sides, takes about 2 minutes per side.
While the tofu is cooking, cook the noodles and prepare the sauce.
Grab a mason jar (a bowl works too) and add the Gingery Lime Coco Aminos, the sesame oil, coconut nectar, liquid aminos and sriracha. Mix well. Set aside.
Once the tofu is crispy on all sides, pour half of the dressing you just made in the mason jar. Coat well and turn off the heat.
Add your drained and cooked noodles in a bowl and toss with the rest of the dressing.
Serve the noodles in a bowl with the veggies, tofu and desired toppings on top!