Tofu + Veggies With Peanut Sauce
From C&J Nutrition [1]
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
- Cook quinoa according to package instructions. Use 1/2 cup for tonight's dinner and refrigerate the rest for meals later in the week.
- 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.
- 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.
- Whisk together the peanut butter, vinegar, soy sauce, and garlic. Drizzle over veggie mixture and toss gently.
- Serve veggie-tofu mixture over 1/2 cup of cooked quinoa.
NUTRIENT TOTALS
Calories: 573.4
Protein: 32.2 g
Carbohydrate: 47.3 g
Dietary Fiber: 10.7 g
Total Sugars: 8.408 g
Total Fat: 32.5 g
Saturated Fat: 4.873 g
Sodium: 769.3 mg
Information
- Category
- Main Dishes
- Cuisine
- North American