This scrumptious peanut tofu energy bowl is a flavorful recipe that may get you excited for dinner!
(In search of an omniovore model? Try my peanut rooster energy bowl!)
The tasty baked tofu is the right praise to the nutty sauce and contemporary flavors from the carrots, edamame and greens. You may simply customise this by including in veggies of selection, or no matter you occur to have readily available.
I included edamame (younger soybeans) on this recipe as a result of they’re excessive in fiber, nutritional vitamins and minerals, and have extra well being advantages reminiscent of reducing ldl cholesterol and regulating blood sugar, (1). And bonus, they’re additionally a plant-based full protein that give any dish somewhat enhance of the good things we’d like for sturdy, wholesome our bodies!
The zingy peanut sauce actually makes the flavors pop! You’re welcome to make use of a pre-made model if that’s simpler, simply you’ll want to examine the elements, since some sauces might be excessive in added sugar. And should you can’t do peanuts – no worries – you’ll be able to substitute a unique nut butter and even seed butter like solar butter (constructed from sunflower seeds).
Irrespective of the way you make it – this nutty energy bowl is serving up fabulous taste!
Peanut Tofu Energy Bowl
Yield: 4 servings
You’ll need: measuring cups and spoons, bowl, fork, knife, slicing board, whisk, bowl, grater, baking sheet
Key: T = Tablespoon; tsp = teaspoon 
Components:
For Tofu Bites:
- 16 oz additional agency tofu, cubed into 1″ items
- 2 1/2 T cornstarch
- 1 T olive oil
- 1 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
For the Salad:
- 2 cups combined child greens
- 1 1/2 cups shelled cooked edamame
- 2 carrots, grated
- 3/4 cup packed contemporary cilantro leaves
For the Peanut Sauce:
- 1/4 cup creamy peanut butter, or nut butter of your selection*
- 1 T tamari or low-sodium soy sauce
- 2 T freshly squeezed lime juice
- 2 T water
- 2 tsp honey
- 2 tsp chili garlic paste or sriracha (can substitute cayenne pepper to style)
- 2 teaspoons freshly grated ginger
*alternate options to peanut butter: almond butter or solar butter (made with sunflower seeds)
Instructions:
- Preheat oven to 350 F. Dice tofu and assemble elements.
- In a big bowl, mix the tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in olive oil till nicely mixed.
- Optionally line a baking sheet with parchment paper, and distribute tofu in a single layer. Bake for half-hour, till evenly browned.
- Whereas the tofu bakes, grate carrots and assemble your salad elements for serving. Wash greens, slice lime wedges, roughly tear or chop cilantro, and portion out edamame. Usually the salad just isn’t blended upfront and is assembled per plate beneath the rooster, however should you desire you’ll be able to pre-make a extra typical tossed salad in a bowl with the elements.
- In a small bowl, whisk the peanut butter, tamari, lime juice, honey, chili garlic paste and ginger collectively (optionally you’ll be able to mix this in a blender). Add small quantities of water as wanted for desired thickness. Put aside.
- As soon as tofu bites are completed cooking, construct your plate (or plates) by layering the salad elements, topping the plate with tofu, and drizzling dressing over high to evenly coat.
Diet Information
I hope you get pleasure from this recipe! Let me know within the feedback under should you make it and the way it seems.
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- Kim, Il-Sup et al. “Physiologically Lively Molecules and Useful Properties of Soybeans in Human Well being-A Present Perspective.” Worldwide journal of molecular sciences vol. 22,8 4054. 14 Apr. 2021, doi:10.3390/ijms22084054. Internet. https://pmc.ncbi.nlm.nih.gov/articles/PMC8071044/
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