Baked Tofu & Cabbage with Peanut Ginger Sauce

Serving Size: 10

Baked tofu, edamame, and cabbage is served over califlower rice and topped with a drizzle of peanut ginger sauce.

Recipe by: KaiaFit

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time50

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Ingredients

31 ounce extra firm tofu cubed
5 cup frozen edamame (shelled)
10 tablespoon tamari sauce divided
20 cup purple cabbage cut into 1-inch strips
5 tablespoon all-natural peanut butter
5 teaspoon fresh ginger grated
7.5 teaspoon lime juice
7.5 tablespoon water
5 cup frozen riced cauliflower cooked according to package directions

Instructions

Add the tofu and edamame to a mixing bowl with 3/4 of the tamari and toss to coat. Let the tofu marinate while reheating the oven.
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Arrange the cabbage on one side of the baking sheet and the marinated tofu and edamame on the other. Bake for 30 minutes stirring halfway through.
Meanwhile, in a small mixing bowl combine the peanut butter, ginger, lime juice, and the remaining tamari. Stir in the water to thin the sauce. Cook the cauliflowr rice.
To serve, divide the cauliflower rice between plates. Top with the baked cabbage and tofu and drizzle with the sauce.

Notes

Leftovers
Refrigerate in an airtight container for up to four days.
Nut-Free
Use sunflower seed butter instead of peanut butter.
More Flavor
Add garlic, honey, sesame oil, or red pepper flakes to the sauce.
No Tamari
Use coconut aminos instead.
More Carbs
Serve with rice or quinoa instead of cauliflower rice

Reheating Instructions

Heat in the microwave on medium high power or in a saute pan over medium heat.

Nutrition