4 Servings
40 Minutes
Ingredients
450 grams Tofu (extra firm, drained)
1 tbsp Sesame Oil
3 tbsps Tamari
1 1/2 tbsps Coconut Sugar
2 1/2 tbsps All Natural Peanut Butter
1 head Cauliflower (medium, grated into rice)
1 Lime (sliced into wedges)
Nutrition
Amount per serving
Calories 242
Fat 15g
Carbs 16g
Fiber 5g
Sugar 8g
Protein 18g
Vitamin C 74mg
Calcium 359mg
Iron 3mg
Vitamin D 0IU
Folate 106μg
Vitamin B12 0μg
Magnesium 85mg
Zinc 2mg
Directions
1) Preheat the oven to 400F (204C). Slice the tofu into cubes and pat dry with a paper towel, pressing gently to remove excess liquid. Bake for 20 minutes.
2) While the tofu is baking, make the sauce by whisking together the sesame oil, tamari, coconut sugar, and peanut butter. Once the tofu is done baking add it to a disk and cover with the sauce to marinate.
3) Heat a pan over medium heat. Add the cauliflower rice and cook for 5 to 6 minutes. Remove the rice and set aside. Then add the tofu with the sauce and cook for 2 to 3 minutes until heated through and slightly browned.
4) Divide the cauliflower rice between plates and top with tofu and a lime wedge. Enjoy!
Notes
Keeping Healthy during the Menopause : Tofu is a good vegan source of calcium for bone health, protein and plant oestrogens. Cauliflower rice is lower carb than regular rice and a good option for weight loss programmes.
No Tamari : Use soy sauce or coconut aminos.
No Cauliflower : Use regular rice instead.
Nut-Free : Use sunflower seed butter instead of peanut butter.
No Coconut Sugar : Use another type of sweetener such as honey or brown sugar.
Likes it Spicy : Garnish with red pepper flakes.
Herb Lover : Garnish with fresh mint.
