NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

0.5 medium sweet potato

1 cup zucchini

1 cup kale

0.5 tbsp creamy peanut butter

0.5 tbsp full-fat coconut milk

1 tbsp red curry paste

1 tbsp tamari

0.5 whole lime

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the sweet potato into half-inch cubes, toss with sea salt and black pepper, and roast for 20 minutes until tender.

• 3

  Drain the tofu and press it firmly between paper towels to remove excess water, then cut into bite-sized cubes.

• 4

  Heat a large non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown on all sides.

• 5

  Add the sliced zucchini, minced garlic, and grated ginger to the skillet, sautéing for 3-4 minutes until the zucchini begins to soften.

• 6

  In a small bowl, whisk together the peanut butter, coconut milk, red curry paste, tamari, and the juice from the lime.

• 7

  Pour the peanut sauce into the skillet with the tofu and vegetables, stirring to coat everything evenly.

• 8

  Add the kale to the pan and cover for 2 minutes until the leaves are wilted and the sauce has thickened slightly.

• 9

  Divide the roasted sweet potatoes into bowls and top with the peanut tofu curry.