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Recipes · Eggs

Tofu + Veggies with Peanut Sauce

Eggs · Pork · Sauces · Tofu

Tofu + Veggies with Peanut Sauce
Total 50 min

Ingredients

  • 2 cups uncooked quinoa
  • 3 teaspoons olive oil, divided
  • 1/2 cup diced yellow onion
  • 1/2 cup diced carrot
  • 1 cup chopped collard greens
  • 1/2 cup cubed firm tofu
  • 2 teaspoons peanut butter
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon minced garlic

Directions

  1. Cook quinoa according to package instructions. Use 1/2 cup for tonight’s dinner and refrigerate the rest for meals later in the week.
  2. While quinoa cooks, saute onion and carrot in 1 teaspoon olive oil over medium-low heat until carrot softens and onion just starts to brown, about 10 minutes. Add collard greens and cook just until wilted, another 2 minutes. Remove veggies from pan.
  3. Add remaining 2 teaspoons of oil to skillet and cook tofu over medium heat until golden on all sides, about 7 minutes. Add veggies back to pan and remove from heat.
  4. Whisk together the peanut butter, vinegar, soy sauce, and garlic. Drizzle over veggie mixture and toss gently.
  5. Serve veggie-tofu mixture over 1/2 cup of cooked quinoa.

Nutrition

Calories: 573.4 Protein: 32.2 g Carbohydrate: 47.3 g Dietary Fiber: 10.7 g Saturated Fat: 4.873 g Sodium: 769.3 mg