Ingredients
Method
For the crispy tofu
- Preheat oven to 425.
- Remove tofu from packaging. Wrap the tofu in a kitchen towel and place onto a plate. Place a heavy pan atop the tofu to press out excess liquid. Let sit for 10 minutes. After 10 minutes, cut the tofu into 1-inch cubes and place in a large bowl.
- To make the marinade mix the tamari, olive oil and garlic powder in a small bowl. Pour the marinade over the tofu. Let the mixture sit for a few minutes until the liquid is absorbed by the tofu.
- Add the arrowroot starch to the tofu and gently toss to coat.
- Place tofu on a parchment lined baking sheet and bake in preheated oven for 30 minutes, flipping halfway through, until golden and crisp. Set aside.
For the bowls
- Divide the spinach, edamame, mango, cucumbers and peppers evenly bowl among 4 lunch containers.
- Add the crispy tofu and top with cashews and cilantro.
For the vinaigrette
- To make a lemon tahini vinaigrette, thin the tahini with warm water starting with 2 tablespoons and adding an additional tablespoon as necessary.
- Whisk in the lemon juice, garlic, honey, salt and pepper. If the dressing is still too thick at this point add in a little more warm water until you reach desired consistency.
