Veggies and tofu in light peanut sauce (vegan)
Recipe by Kat Liendgens
3 bunches of bok choy
2 green peppers
3 zucchini
1 onion
5 sweet peppers
2 carrots
3 handfuls of snap peas
1/2 head of cauliflower
2 containers of firm tofu
1/2-1 cup of peanut butter (use as much or as little as you like and substitute some or all with powdered peanut butter for a healthier alternative)
2 tablespoons of soy sauce
1 cup of water
2 handfuls of peanuts
cayenne pepper to taste
olive oil
toasted sesame oil
Prep. Time → 20 min
Cook Time → 30 min
1. Cut cauliflower into small pieces, put on aluminum foil with some olive oil and roast at 405 degrees. When soft, chop it into little pieces.
Cut tofu into cubes and saute in toasted sesame oil until browned. Put aside in a bowl.
Chop all the other vegetables and saute in toasted sesame oil until soft. Add cauliflower and tofu.
Put the peanut butter and/or peanut power into food processor or nutribullet, along with water and soy sauce. Blend well. Add mixture to the pan. Add peanuts and cayenne pepper to taste.
Serve with brown rice.
main courses February 07, 2016 23:13
No one has liked this recipe.
No comments yet.