| ALMOND BUTTER TOFU BOWL | High Protein Plant-Based Dinner.
Recipe makes 3 servings
Macros per serving:
479 cals - 11g fat - 63g carbs - 32g protein
Ingredients, Tofu:
340g fava tofu
2 tbsp almond butter
2 tbsp balsamic vinegar
1 tbsp date syrup (see home page for a 20% off discount on D'Vash)
½ tsp garlic powder
½ tsp salt
Veg:
1 tbsp olive oil
½ yellow onion, sliced
3 cups sliced green cabbage
3 loose cups spinach
⅓ cup loose cilantro
Other:
3 cups cooked rice
Recipe:
Prepare rice according to package directions.
Preheat the oven to 350 F and line a baking tray with parchment paper.
Cube tofu and add to a mixing bowl.
In a small bowl add: almond butter, balsamic vinegar, date syrup, garlic powder, and salt. Whisking to combine.
Pour sauce over tofu and toss well to coat.
Spread tofu across the baking tray and bake for 20 minutes, flip the pieces and bake for another 5 minutes.
Chop your veg.
Bring a pan to medium heat and add oil.
Add onions and cabbage and saute for 4-5 minutes or until softened.
Add spinach and cook for another 2-3 minutes.
Turn off heat and mix in chopped cilantro.
Add ⅓ of each baked tofu, veg mix, and rice to three bowls or containers, and enjoy!