Peanut butter tofu served with crunchy vegetables or alternatively with a bowl of rice or quinoa. In this recipe I combined crispy red cabbage and fresh black kale salad with peanut butter tofu. This is a great mid-week meal, easy and quick to prepare.
Prep time: 15min | Cooking time: 30min | Serves: 2
100g fresh black kale
1 large carrot
1/4 small red cabbage
1 medium spice chilli
1 firm tofu
1/2 fresh lime
2cm piece of fresh ginger (grated)
2 cloves of garlic (grated)
2tbsp smooth peanut butter
1tbsp soy sauce
½ a fresh lemon
Preheat the oven to 200 ° C degrees. On the medium oven tray add prepared earlier tofu chunks and bake them for approx. 25 minutes.
In the food processor add fresh ginger, garlic, soya sauce, water, lemon and peanut butter. Mix it well until smooth consistency. If the mixture is too thick, add more water.
Onto the medium bowl add chopped black kale, thin carrot strings, shredded cabbage and chilli. Squeeze juice of half lime, salt and mix all ingredients.
Once the tofu is baked, remove the tray from the oven and mix it with peanut butter sauce then put back to the oven for approx. 5 minutes.
Serve the salad with peanut butter tofu on the side.
Nutritional Estimates Per Serving
Total fat: 13g
Total carbs: 25g