Baked Tofu Pad Thai

Refreshing enough to be served as a cold salad or satisfyingly adequate to be served hot as an entrée or side dish.

½ lb. extra-firm tofu, cut into 1-inch cubes or ½-inch by 2-inch strips

1 medium daikon radish, peeled and spiralized or julienned

2 large carrots, peeled and spiralized or julienned

2 cups mung bean sprouts

½ red bell pepper, sliced

½ cup water

4 tablespoons no-salt almond butter

2 tablespoons apple cider vinegar

1 tablespoon dulse flakes (optional)

2 garlic cloves

Pinch of chili flakes

Fresh cilantro and/or chopped almonds (optional garnishes)

1. Place the tofu on a baking sheet lined with parchment paper. Bake at 450F for 15-20 minutes, turning over halfway through.

2. Add the radish, carrot, bean sprouts, and bell pepper to a large mixing bowl.

3. Add the ½ cup water, almond butter, apple cider vinegar, dulse flakes (if using), garlic, and chili flakes to a high-speed blender, and blend until smooth. Pour this into the bowl of vegetables. Add the cooked tofu, and toss.

4. Serve as is, or bake in a casserole dish just until heated through (can also be served chilled). Garnish if desired with fresh cilantro sprigs and/or chopped almonds.

Serves 2-3