Crispy Tofu and Edamame Bowls
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 (10-oz) pkg frozen riced cauliflower medley
- ½ (14-oz) pkg extra-firm tofu, cubed
- 2 Tbsp olive oil
- ¾ cup frozen shelled edamame
- ¼ tsp garlic powder
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp peanut butter
- 1 Tbsp water
- ¼ 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 among 2 bowls. Top with tofu and nuts.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
543
|
543
|
| Fat (g) | 39 | 39 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 31 | 31 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 982 | 982 |
Quick & Healthy Meal Plan
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