TOFU & VEG WITH PEANUT SAUCE

This one-pot meal is full of veggies, protein and wholesome goodness! Create a large batch so you get a few meals out of it during the week. Serve with quinoa or rice, and a crunchy salad.

Serves: 4-6

INGREDIENTS:

  • 2 packets firm tofu (600g)
  • 1 can chickpeas (400g)
  • 1 zucchini
  • ½ cauliflower
  • 1 onion
  • 3 tbsp Nuttabutta
  • 2 tbsp tomato sauce
  • juice of a lemon
  • 2 garlic gloves
  • 2 tbsp tamari (or soy sauce)
  • 2-3 tbsp honey
  • 1 tbsp coconut oil
  • salt & pepper
  • optional sides: quinoa, cos lettuce, purple cabbage, cucumber, crushed peanuts.

METHOD:

  1. In a small bowl, mix together the Nuttabutta, tomato sauce, lemon juice, tamari and honey to form a sauce.
  2. Heat pan over medium heat with 1 tbsp coconut oil.
  3. Dice the onion and garlic and fry until fragrant and translucent.
  4. Add the peanut sauce, and season with salt and pepper to taste.
  5. Chop cauliflower and zucchini into bite sized chunks and add into the pan. Simmer gently with lid on for about 15 minutes, stirring occasionally.
  6. Whilst the veggies simmer, press the tofu with paper towel to remove excess moisture and chop into bite-sized cubes.
  7. Once the veggies are soft, add the tofu and chickpeas into the pan and stir until they have heated through.
  8. Add a little water if the sauce begins to thicken too much.
  9. Serve with rice/quinoa, some crunchy lettuce, purple cabbage and cucumber. Sprinkle over some crushed peanuts!
  10. Store leftovers in an airtight container in the fridge for 5 days.

Quinoa Cooking Instructions:

1.         Rinse 1 cup of quinoa and place in a medium-sized saucepan along with 2 cups of water and a pinch of salt.

2.         Place the saucepan on the stove over a high heat, lid on.

3.         When it comes to a boil, reduce the heat to low and simmer, covered, for 15 minutes.

4.         After 15 minutes, remove from heat and fluff up the quinoa with a fork to ensure it doesn’t clump together. Set aside.