Low Carb Vegan Coconut Lime Noodles with Chili Tamari Tofu (gluten free, keto, low-FODMAP)

Step 1

Preheat your oven to 350F.

Step 2

Drain tofu, and press out excess moisture. Cube into roughly 1"x1" blocks.

Step 3

Mix together tamari, olive oil and cayenne. In a shallow dish, arrange the tofu cubes in a single layer, and pour the mixture over the tofu. You'll want to flip the pieces a few times so that they are evenly covered.

Step 4

Place the tofu pieces on a baking sheet and bake for 20-25 minutes.

Step 5

While the tofu is baking, drain and rinse the noodles. Add to a pan on medium heat, along with the rest of the noodle ingredients and mix until well combined. Partially cover and cook for about 10 minutes, then reduce the heat and continue cooking for another 10 minutes.

Step 6

Once the tofu is done, turn off the heat under the noodles as well. Then let everything cool for a few minutes before plating. Garnish with lime zest, red pepper flakes, microgreens, more sesame seeds, or whatever your heart desires.