I wish someone would have made this for me yesterday, my husband and I were car shopping and it made me so hungry! Haggling over prices and trying to wipe slimy sales people off your sleeves will keep you busy. I’ll leave the haggling and slime ball wiping to my husband, that shit stresses me out. We ended up grabbing some Chipotle for lunch, that’s always a good choice because there isn’t unhealthy sauces or additives, etc. You can even get tofu on your chipotle bowl if you want!
I still remember the first time I bought tofu. I didn’t know what to do with it, so I ate it cold on a salad. I was like oh yum…NOT! Not that it was ‘bad’, but it had NO flavor at all. Tofu takes on the flavor of whatever you cook it with or whatever sauce you put on it. After many tofu fails, I prefer my tofu to be grilled or baked, so the best variety of tofu for this recipe is the ‘extra firm’ kind. I don’t have much of a preference for a brand, but the firmer the better.
This recipe is probably my favorite tofu recipe of all time. It’s simple, healthy, and delicious!
Yields: 4 Portions
Prep: 15 minutes
Total Time: 45 minutes
Ingredients:
2 cups spinach (loosely packed)
1 cup carrots (I use the matchstick size, this way you don’t have to cut them)
1 cup chick peas (aka garbanzo beans)
4 cups fresh broccoli (I use the pre-cut and washed bags)
2 packages tofu (extra-firm variety)
1 cup white or brown rice (I use white rice for this one, I think the sauce absorbs it perfectly)
Sauce Ingredients:
1 tablespoon sesame oil
1 clove garlic, minced
1/4 cup pure maple syrup
1/2 cup crunchy peanut butter
1 teaspoon siracha
1/4 cup coconut aminos
1 tablespoon chicken broth (I use this depending on the consistency of the sauce)
Directions:
- cube the tofu into bite-sized pieces and bake at 375 degrees for thirty minutes or until dry and the edges are turning a light golden brown. The time will vary depending on the size of the tofu pieces. I spray the pan with olive oil spray or cook it on parchment paper.
- Spread the pre-washed broccoli on a baking sheet and put in when the tofu looks halfway done, usually after about 15-20 minute and cook until slightly crunchy. It should look grilled in some areas, but still have a crunch. This should take about 15 minutes.
- Start your rice, and time it with the meal so all the hot ingredients are done together.
- Open the garbanzo beans, and prepare the spinach and carrots so when the hot stuff is ready you can just set these ingredients on the plate.
- Prepare the sauce next. Combine the sesame oil and minced garlic, cook for three minutes on medium heat. Add the peanut butter next and use a whisk to incorporate together. Add the rest of the sauce ingredients and mix well and heat till a slow simmer.
- Put everything together on your plates and drizzle the sauce over them. Enjoy!
I hope you guys enjoy this recipe, it sure is one of my favorite week night meals! Let me know if you make any variations, I would love to try them.
Pittsburgh Paleo 