Crispy Tofu and Edamame Bowls
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Ingredients
- 3 (10-oz) pkg frozen riced cauliflower medley
- 1 (14-oz) pkg extra-firm tofu, cubed
- ¼ cup olive oil
- 1 (12-oz) pkg frozen shelled edamame
- ½ tsp garlic powder
- 6 Tbsp low-sodium soy sauce
- ¼ cup peanut butter
- 2 Tbsp water
- 1 cup roasted, salted peanuts
Instructions
- Cook cauliflower according to package directions.
- Meanwhile, cook tofu in hot oil, in batches if necessary, in a large skillet over medium heat 15 minutes or until browned on all sides. Remove tofu from skillet.
- Add edamame and garlic powder to skillet; cook 3 minutes. Stir together soy sauce, peanut butter, and water. Add soy sauce mixture and cauliflower to skillet; cook until thoroughly heated. Divide among 6 bowls. Top with tofu and nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
470
|
470
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 26 | 26 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 682 | 682 |
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