NUTRITION

SERVINGS

INGREDIENTS

7 oz Firm tofu

0.5 cup Canned chickpeas

1.5 cup Cauliflower florets

0.5 cup Yellow onion

2 cup Fresh spinach

0.5 tbsp Creamy peanut butter

1 tbsp Tamari

1 tsp Sriracha

1 tbsp Lime juice

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0 tsp Sesame oil

1 tbsp Water

PREPARATION

• 1

  Press the firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 3

  Add the cauliflower florets and diced yellow onion to the skillet, sautéing for 6-8 minutes until the vegetables are tender-crisp and slightly charred.

• 4

  Add the tofu cubes and drained chickpeas to the pan, cooking for another 5 minutes until the tofu edges are golden brown.

• 5

  In a small bowl, whisk together the creamy peanut butter, tamari, sriracha, lime juice, garlic powder, ground ginger, and water until a smooth sauce forms.

• 6

  Add the fresh spinach to the skillet and stir for 1 minute until just wilted.

• 7

  Pour the spicy peanut sauce over the tofu and vegetable mixture, tossing gently to coat every piece evenly.

• 8

  Serve immediately while hot and fragrant.