Crispy Peanut Tofu with Cauliflower Rice


Savory and sweet, this peanut tofu and cauliflower rice dish is loaded with flavor. Best of all, it can be made ahead of time for a quick, reheatable weeknight dinner.

Looking for a delicious recipe for Meatless Monday? I’ve got something for you! This Crispy Peanut Tofu with Cauliflower Rice is loaded with sweet and savory flavors. You don’t need any fancy ingredients either. Pick up a block of firm tofu, pull out a bag of cauliflower rice from the freezer, grab a few items from the pantry, and you’re good to go. You can throw this recipe together in under 30 minutes for a quick weeknight meal. Or, make it ahead of time and reheat for lunches during your work day.

If you’re typically not a fan of tofu, this recipe might change your mind. Anything slathered in peanut butter is delicious, right? Tofu is a great source of vegetarian protein. This recipe has 16g in a serving – enjoy!

Ingredients in Crispy Peanut Tofu with Cauliflower Rice

  • sesame oil
  • ow-sodium soy sauce or coconut aminos
  • maple syrup
  • creamy peanut butter
  • extra-firm tofu, drained, cut into cubes, and patted dry
  • olive oil
  • cornstarch
  • salt
  • riced cauliflower
  • lime

Print

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Description

Savory and sweet, this peanut tofu and cauliflower rice dish is loaded with flavor. Best of all, it can be made ahead of time for a quick, reheatable weeknight dinner.


  • 11⁄2 teaspoons sesame oil
  • 11⁄2 tablespoons low-sodium soy sauce or coconut aminos
  • 2 teaspoons maple syrup
  • 11⁄2 tablespoons creamy peanut butter
  • 8 ounces extra-firm tofu, drained, cut into cubes, and patted dry
  • 2 teaspoons olive oil
  • 2 teaspoons cornstarch
  • 1⁄2 teaspoon salt
  • 2 cups riced cauliflower
  • 1⁄2 small lime, sliced into wedges

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together sesame oil, soy sauce,
    maple syrup, and peanut butter. Set aside.
  3. Place tofu in a large mixing bowl and toss with olive oil, corn-
    starch, and salt. Transfer to the prepared baking sheet.
  4. Bake for 15–20 minutes until edges begin to brown and crisp.
  5. Add tofu to the mixing bowl with the peanut butter mixture and
    toss to coat.
  6. Heat a medium nonstick skillet over medium heat. Add riced cau-
    liflower and cook for 5–6 minutes until warm.
  7. Top with tofu and serve immediately with lime wedges.


Nutrition

  • Serving Size: 1 serving
  • Calories: 353
  • Sugar: 8g
  • Sodium: 520mg
  • Fat: 25g
  • Carbohydrates: 16g
  • Protein: 16g

 

If you want more delicious and easy macro-friendly recipes, check out my book, The Everything Macro Diet Cookbook. It includes 300 recipes for every meal and sample meal plans to make shopping and meal prep easier than ever!

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