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ALMOND BUTTER TOFU BOWL | Evann Ryan

ALMOND BUTTER TOFU BOWL

ALMOND BUTTER TOFU BOWL

20 mins prepServes 3

Recipe makes 3 servings Macros per serving: 479 cals - 11g fat - 63g carbs - 32g protein This high-protein vegan almond butter tofu bowl features crispy baked tofu tossed in a savory-sweet sauce, served with sauteed cabbage and spinach, fresh cilantro, and rice.

3 servings

What you need

cooked rice

3 cup cooked rice

almond butter

2 tbsp almond butter

garlic powder

½ tsp garlic powder

salt

½ tsp salt

yellow onion

½ yellow onion

cilantro

⅓ cup cilantro

olive oil

1 tbsp olive oil

green cabbage

3 cup green cabbage

balsamic vinegar

2 tbsp balsamic vinegar

fresh spinach

3 cup fresh spinach

tofu

12 oz tofu

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Instructions

Prepare rice according to package directions.

Preheat the oven to 350 F and line a baking tray with parchment paper.

Cube tofu and add to a mixing bowl.

In a small bowl add: almond butter, balsamic vinegar, date syrup, garlic powder, and salt. Whisking to combine.

Pour sauce over tofu and toss well to coat.

Spread tofu across the baking tray and bake for 20 minutes, flip the pieces and bake for another 5 minutes.

Chop your veg.

Bring a pan to medium heat and add oil.

Add onions and cabbage and saute for 4-5 minutes or until softened.

Add spinach and cook for another 2-3 minutes.

Turn off heat and mix in chopped cilantro.

Add ⅓ of each baked tofu, veg mix, and rice to three bowls or containers, and enjoy!

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