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

Zoodles

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

Tofu

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

Bowls

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