Tofu and Broccoli in Peanut Sauce

Updated

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Servings: 2
Calories/serving: 300

Carbs: 50g
Fiber: 8g

Fat: 8g
Protein: 10g

Ingredients

1 block of Extra-Firt Tofu (pressed and cubed)

2 tbsps Bragg’s Liquid Aminos (divided)

2 tbsps Rice Vinegar (divided)

1 1/2 tbsps Sesame Oil (divided)

1 tbsp Arrowroot Powder

1/4 cup All-Natural Peanut Butter

2 tbsps Water

3 cups Broccoli Florets

1/4 cup Raw Peanuts (roughly chopped)

Directions

  1. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
  2. Add the pressed and drained tofu to a large baking dish along with half each of the Liquid Aminos, rice vinegar, and sesame oil. Marinate for 15 minutes. Add the arrowroot powder and gently toss to combine.
  3. Add the marinated tofu to a baking sheet, spacing the pieces out. Bake 25 to 30 minutes, flipping halfway through.
  4. While tofu is baking, add the peanut butter and water to a bowl along with the remaining liquid aminos, rice vinegar, and sesame oil. Mix well.
  5. Add the broccoli to a salad bowl, then add the peanut sauce and toss to combine. Top with tofu and chopped peanuts. Enjoy!

Ingredient Substitutes

Arrowroot Powder (thickening agent) Substitutes:

  • All-Purpose Flour – most common thickening agent
  • Tapioca Starch – best substitute for arrowroot powder
  • Cornstarch – popular arrowroot powder substitute, but not as nutritious

Bragg’s Liquid Aminos Substitutes

  • Tamari – gluten free, rich taste
  • Soy Sauce – common, saltier than the other two option
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AUTHOR
Matt Walter, CHN, M.A.T
I studied Food Science and Human Nutrition at Washington State University and interned as a Strength and Conditioning Coach for the WSU football team. I am a Certified Holistic Nutritionist and former personal trainer and competitive CrossFit athlete. My mission is to make embracing and adopting a healthy vegan lifestyle simple and fun!