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Roasted Beet, Green Bean & Daikon w/ Tofu Shirataki Noodles ??#sponsored
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Refreshing, sweet and spicy ??Here’s a delicious salad to bring out some pink in your life, featuring these super versatile tofu shirataki noodles from @housefoodsamerica (swipe right)! ??
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I love using tofu in my recipes, as many of you know, and their line of tofu has a texture for every taste ?? ??
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INGREDIENTS:
1 medium-sized beet roasted*, peeled and thinly sliced
1.5 cups daikon sliced into matchsticks
1 cup steamed green beans, cut into thirds
Noodles (used 2 packages tofu shirataki**)
Dressing:
1 T avocado oil
1 T sesame oil
3 T rice vinegar
Juice of 1 lime
2.5 T coconut aminos
1 T agave
2 T chili garlic sauce
1.5 T low sodium soy
2 garlic clove minced
2 T packed finely chopped cilantro
Garnish:
1 T sesame seeds
1/4 cup thinly sliced green onion * wrap beet in foil and place on baking sheet. Place into 400 degree oven for 50 to 60 min until tender. Let cool for 10 min until you can handle. Cut ends off, gently peel. Thinly slice on lined cutting board to prevent staining. ** using tofu shirataki @housefoodsamerica – drain and rinse tofu shirataki under cold water. Continue to drain over bowl in sink as you whisk dressing. Then gently squeeze noodles in paper towels very well, to remove any excess moisture. ????
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