Crispy Tofu and Edamame Bowls
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Ingredients
- 1 (10-oz) pkg frozen riced cauliflower medley
- ½ (14-oz) pkg extra-firm tofu, cubed
- 2 Tbsp olive oil
- 1 cup frozen shelled edamame
- ¼ tsp garlic powder
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp peanut butter
- 1 Tbsp water
- ½ cup roasted, salted peanuts
Instructions
- Cook cauliflower according to package directions.
- Meanwhile, cook tofu in hot oil 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 between 2 bowls. Top with tofu and nuts.
Vegan Meal Plan
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