A high-protein vegan recipe featuring crispy peanut butter tofu served on baked yam toast, perfect for fitness meals and meal prep. A low-fat option is also provided by omitting oil from the yams.
Preheat oven to 375 F (190 C) and line a baking tray with parchment paper. For the yam toast, slice your yams into 4 thin slices and season with salt and olive oil. Add them to a baking tray and bake for 20-25 minutes, then flip and bake another 5-10 minutes or until browned and cooked through; set aside. For the tofu, break your tofu into pieces and add to a mixing bowl. Add arrowroot powder and toss well to coat. Spread the coated tofu across the baking tray and bake for 20-25 minutes or until golden brown and crispy. In a small bowl, combine peanut butter powder, soy sauce, chili oil (or chili flakes), minced garlic, date syrup (or maple syrup), lime juice, and water to make the peanut sauce. Add the baked tofu pieces to a pan and pour in the peanut sauce. Bring the heat to medium-low, cooking until the sauce thickens and sticks to the tofu, about 2-3 minutes. Turn off heat and plate the tofu on top of the yam toasts. Enjoy with a side of steamed broccoli if desired!
