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Sesame Cashew Tofu with Sweet Potato Noodles

Jamie Vespa MS, RD, LD/N
  • 40 minutes
  • Serves 4

INGREDIENTS

4

medium-sized sweet potatoes, spiralized

12 oz

extra firm tofu

1/4 cup

cashew butter

1 1/2 tbsp

lower sodium soy sauce (see notes for gluten free alternative)

2 tbsp

rice wine vinegar

2 tbsp

coconut sugar (sub for brown sugar)

1 tbsp

sesame oil

2 tsp

Sriracha

1 tsp

ground ginger

1 tbsp

water

2 cloves

garlic, minced

Juice of 1 lime

2 tbsp

sliced green onion/scallions for topping

Additional optional toppings: sesame seeds, fresh basil, chopped cashews or peanuts