Roasted Vegetable and Kohlrabi Noodle Bowls with Peanut Sauce
[Vegan]

For the Bowl:

• 14 ounces (392 g) extra-firm tofu, drained, pressed, and torn into bite-size pieces
• 1 recipe Peanut Sauce (page XX), divided
• 1 tablespoon (15 ml) soy sauce or tamari
• Kosher salt and freshly ground black pepper
• 2 small bunches broccolini (about 1 pound [455 g]), ends trimmed
• 1 pound (455 g) rainbow carrots, peeled and sliced on the diagonal into ¼-inch (6 mm)-thick pieces
• 2 tablespoons (30 ml) avocado or extra virgin olive oil
• 1 1/2 pounds (680 g) kohlrabi, peeled and spiralized
• 1/2 cup (30 g) chopped fresh basil leaves
• 1 cup (150 g) shelled edamame, thawed if frozen
• 2 scallions, thinly sliced
• 1/4 cup (35 g) chopped unsalted roasted peanuts
• 1/4 cup (20 g) unsweetened toasted coconut flakes

For the Peanut Sauce:

• 1/2 cup (120 g) natural creamy peanut butter
• 3 tablespoons (45 ml) soy sauce or tamari
• 3 tablespoons (45 ml) rice vinegar or freshly squeezed lime juice
• 3 tablespoons (45 ml) water, plus more as needed
• 2 teaspoons pure maple syrup
• 1 teaspoon toasted sesame oil
• 1 tablespoon (8 g) finely grated fresh ginger
• 1 clove garlic, grated