Rainbow Pad Thai ~ A colorful gluten and nut free dinner
INGREDIENTS
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One block of extra firm tofu
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2 T olive oil, divided
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Bragg's Aminos to season
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1 medium zucchini, spiralized
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1 large carrots, cut into thin circles
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1 red pepper, thinly sliced
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1 cup thinly sliced red cabbage
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3/4 cup frozen edamame, thawed
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2 green onions, thinly sliced
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Dressing ingredients:
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1/2 cup Sunbutter (sunflower seed butter)
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2 tablespoons fresh lime juice
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2 tablespoons Bragg's Amino
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2 tablespoons water
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2.5 teaspoons pure maple syrup
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1/2 t of ginger powder
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