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BAKED TOFU AND CABBAGE WITH PEANUT GINGER SAUCE

Here’s a delicious recipe that will make you love eating healthy meals. The baked tofu and cabbage are perfect with the peanut ginger sauce. So good, you won’t even realise how healthy it is!

INGREDIENT LIST

• 175 grams Tofu (extra firm, cubed)
• 1 cup Frozen Edamame
• 2 tbsps Tamari (divided)
• 4 cups Purple Cabbage (cut into 1-inch strips)
• 1 tbsp All Natural Peanut Butter
• 1 tsp Ginger (fresh, grated)
• 1 1/2 tsps Lime Juice
• 1 1/2 tbsps Water
• 1 cup Cauliflower Rice or you can try my homemade Healthy & Easy Cauliflower Rice Recipe

PREPARATION

• Add the tofu and edamame to a mixing bowl with 3/4 of the tamari and toss to coat. Let the tofu marinate while preheating the oven.
• Preheat the oven to 400°F (204°C) 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.
• To serve, divide the cauliflower rice between plates. Top with the baked cabbage and tofu and drizzle with the sauce. Enjoy!

NOTES

LEFTOVERS: Refrigerate in an airtight container for up to four days.
NUT-FREE: Use sunflower seed butter instead of peanut butter.
MORE FLAVOUR: 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.

So, there you have it – this baked tofu and purple cabbage is an easy way to make a delicious and healthy meal. And the peanut ginger sauce gives the dish just the right amount of flavoUr and zing.