Orange Cashew Sesame Zoodles
[Vegan]

For the orange sesame cashew sauce:

1. Add the cashews, orange juice, sesame oil, lemon juice and sea salt to the bowl of a food processor
2. Process on high until the cashews break down
3. Slowly add the coconut milk – sauce should be thick, but still drip off a spoon

For the zoodles:

1. Using a spiralizer, spiralize the zucchinis – this should yield 3-4 cups of zoodles
2. Heat the coconut oil over medium heat in a large skillet
3. Add the zoodles, sauté 5-8 minutes, sprinkle with sea salt
4. Transfer cooked zoodles to a colander to drain out an excess water released while cooking

For the tofu:

1. Preheat the oven to 450°F
2. Cut the pressed tofu into bite sized cubes
3. Toss with the coconut oil, sesame oil and sea salt
4. Spray a baking sheet with cooking spray, spread tofu evenly on the baking sheet
5. Bake for 50 minutes, flipping once half way through

For the bowls:

1. This dish is meant to be served cold and can be stored in the refrigerator for 3-4 days
2. In a large bowl, pour the sauce over the zoodles, mix
3. Add the tofu, carrots and beets (if desired), toss
4. Spoon into bowls, garnish with more cashews, sesame seeds and a slice of orange, if desired