Plant-Based Whole30 Quick Tofu and Mushroom Zoodle Soup Recipe

Ingredients

• 1 tbsp avocado oil
• 2 tsp toasted sesame oil
• 1 (5-oz) package sliced shiitake mushrooms
• 2 medium carrots (,sliced into matchsticks)
• 3 green onions (,green part only sliced)
• 1 piece (2-inches) fresh ginger (,peeled and grated)
• 6 cups vegetable broth
• 3 tbsp Whole30-compatible tomato paste (3)
• 3 tbsp coconut aminos
• 1 tsp coarse salt
• ½ tsp garlic powder
• 1 (16-ounce) block super-firm tofu (,cubed)
• 1 (10.7 ounce) package zucchini noodles, or 2 small zucchini, spiralized
• 1 baby bok choy (,sliced in half lengthwise, cut into ribbons)
• 3 tbsp chopped fresh cilantro
• 1 red chile pepper or jalapeño chile pepper (,seeded if desired, thinly sliced (optional))
• 2 tsp toasted sesame seeds
• ⅓ cup toasted cashews