Orange Cashew Sesame Tofu Zoodle Bowls

These Orange Cashew Sesame Tofu Zoodle Bowls are loaded with vegetables and protein and bursting with flavor. Served cold, they can be made ahead making them a perfect weekday lunch or dinner option. 

Orange Cashew Sesame Zoodles

I love a meal that gets better the longer it sits. Zoodles and tofu are both better after they “marinate” in a sauce for a few days. This dish is meant to be served cold, like a pasta salad of sorts.

Orange Cashew Sesame

Oranges get forgotten about in the summer time. There are so many other delicious fruits that they get over shadowed. Then in the winter when nothing else is good, we go running back to them. But, these days, you can find good oranges year round.

The sauce for this dish is cashew based – I love a nut based sauce to add a little extra protein – and flavored with fresh squeezed orange juice and sesame oil. The cashews make the sauce a little bit sweet so I also add some lemon juice to balance it out a bit.

Orange Cashew Sesame Zoodles

Since you eat it cold it’s a perfect dish to meal prep. You can really add whatever other roasted vegetables you like to this dish. I added tri-colored carrots and golden beets, but the basis of the dish is the zoodles and sauce. You can play with your protein (ex. sub chicken for tofu) and your added veggies (ex. sub cauliflower for carrots).

Orange Cashew Sesame Zoodles

The only problem with this dish is how fast it will disappear! I always have that problem with zoodles! You think that it’s going to make so much and then, whoops, you ate it all 😉

Orange Cashew Sesame Zoodles

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Orange Cashew Sesame Tofu Zoodle Bowls

  • Author: Sprinkles & Sea Salt
  • Yield: 4 bowls 1x



Orange Sesame Cashew Sauce

1 cup roasted, unsalted cashews

1/4 cup fresh squeezed orange juice

2 tsp sesame oil

1 tbsp lemon juice

1/2 tsp sea salt

1/3 cup light coconut milk


34 large zucchinis (about 4 cups zoodles)

1 tbsp coconut oil

1/2 sea salt


15oz extra firm tofu, pressed

1 tbsp coconut oil, melted

1 tsp sesame oil

1/4 cup sea salt


6 tri-colored carrots

1 tbsp coconut oil, melted

1/2 tsp sea salt

Golden Beets

2 golden beets


Orange Sesame Cashew Sauce

Add the cashews, orange juice, sesame oil, lemon juice and sea salt to the bowl of a food processor

Process on high until the cashews break down

Slowly add the coconut milk – sauce should be thick, but still drip off a spoon


Using a spiralizer, spiralize the zucchinis – this should yield 3-4 cups of zoodles*

Heat the coconut oil over medium heat in a large skillet

Add the zoodles, sauté 5-8 minutes**, sprinkle with sea salt

Transfer cooked zoodles to a colander to drain out an excess water released while cooking


Preheat the oven to 450°F

Cut the pressed tofu into bite sized cubes

Toss with the coconut oil, sesame oil and sea salt

Spray a baking sheet with cooking spray, spread tofu evenly on the baking sheet

Bake for 50 minutes, flipping once half way through

Carrots (optional)

Peel and chop the carrots

Toss with coconut oil and sea salt

Spread on to a baking sheet

Bake for 40 minutes

Golden Beets (optional)

Reduce oven heat to 400°F

Wrap beets in aluminum foil

Roast for 50 minutes until fork tender

Cool and slice into bite sized pieces


This dish is meant to be served cold and can be stored in the refrigerator for 3-4 days

In a large bowl, pour the sauce over the zoodles, mix

Add the tofu, carrots and beets (if desired), toss

Spoon into bowls, garnish with more cashews, sesame seeds and a slice of orange, if desired


*Or buy them already spiralized!

**You want the zoodles to be soft, but not mushy, if you over cook them they will get mushy

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