One of my favorite things to make for #meatlessmonday is tofu. I realized that I have only a couple tofu recipes on the blog and felt the need to share with you how I’ve been making my tofu recently. Because… it’s delicious.
Jaryd and I go through phases where we want to incorporate more vegetarian dishes into our weekly lineup and so I always have a block of tofu in the fridge just chilling. Literally.
I love that we can just keep a block of tofu in the fridge for whenever the mood strikes. It stays for a while, it can literally take on any sauce flavor and makes for a delicious meal. It’s like a blank canvas. Just waiting for your saucinaaasss.
Usually I make this with just broccoli and tofu. I wanted to make it more festive for fall so I incorporated some acorn squash which was a fun twist. Feel free to leave it out or sub in whatever veggie you have on hand.
So let’s make this delicious Spicy Peanut Tofu Broccoli + Squash Bowl!
Prep your veggies and tofu. Cut the broccoli is small-medium florets and set aside. Cut the acorn squash into thin slices, and then cut into fourths or 2 inch pieces. Cut the tofu into long rectangles and place on a clean, thin dishtowel. Fold the dishtowel overtop the tofu and gently press to absorb some of the moisture out of the tofu.
Stack the tofu rectangles and cut them into 1/2 inch squares.
Melt 2 tablespoons ghee in a large pan and place the broccoli and squash into the pan Sauté for 10 minutes until the broccoli starts to get brown spots. Add the tofu to the pan along with 2 more tablespoons of ghee and minced garlic. Continue to sauté, tossing occasionally until the tofu turns golden brown and crisps up a bit on the outside. Note: not all sides will be perfectly golden brown. Typically I get 2 – 3 sides of the tofu cube to be golden brown.
In a separate pan, sauté the cauliflower rice stirring frequently with 1 tablespoon ghee for 5 minutes. Add the garlic and salt. Cook for another 5 minutes, stirring frequently and set aside. In a small bowl, whisk together the tamari, sesame oil, peanut butter, agave nectar, and hot sauce.
Once the tofu is golden brown, pour the sauce and pecans into the tofu pan and continue to cook over medium heat, stirring occasionally, for about 3 – 5 minutes until the sauce thickens a bit.
Assemble the bowls. Scoop the cauliflower rice into the bowls. Top with a few scoops of the tofu mixture. Squeeze a lime wedge and garnish with cilantro and sesame seeds.
Recipe
Spicy Peanut Tofu Broccoli + Squash Bowl
I love making this simple Spicy Peanut Tofu Broccoli + Squash Bowl for an easy vegetarian weeknight meal! Delicious gluten free and low carb recipe!
Ingredients
- 2 broccoli stalks
- 1 small acorn squash
- 14 oz. extra firm tofu
- 5 tablespoons ghee (butter or favorite cooking oil works), ghee
- 4 garlic cloves, minced, divided
- 4 tablespoons tamari
- 2 tablespoons sesame oil
- 1 1/2 tablespoons natural peanut butter (any nut or seed butter works)
- 1 tablespoon agave nectar (honey or maple syrup works)
- 1 teaspoon hot sauce
- 3 cups cauliflower rice
- 1/4 teaspoon sea salt
- 1/4 cup chopped pecans
- 1/2 lime, cut in wedges
- 1 teaspoon white sesame seeds
- cilantro for garnish
Instructions
- Prep your veggies. Cut the broccoli is small-medium florets and set aside. Cut the acorn squash into thin slices, and then cut into fourths or 2 inch pieces.
- Cut the tofu into long rectangles and place on a clean, thin dishtowel. Fold the dishtowel overtop the tofu and gently press to absorb some of the moisture out of the tofu.
- Stack the tofu rectangles and cut them into 1/2 inch squares.
- Melt 2 tablespoons ghee in a large pan and place the broccoli and squash into the pan.
- Sauté for 10 minutes until the broccoli starts to get golden brown.
- Add the tofu to the pan along with 2 more tablespoons of ghee and 2 cloves of minced garlic.
- Continue to sauté, tossing occasionally until the tofu turns golden brown and crisps up a bit on the outside. Note: not all sides will be perfectly golden brown. Typically I get 2 – 3 sides of the tofu cube to be golden brown.
- In a separate pan, sauté the cauliflower rice stirring frequently with 1 tablespoon ghee for 5 minutes.
- Add 2 cloves of garlic and salt. Cook for another 5 minutes, stirring frequently and set aside.
- In a small bowl, whisk together the tamari, sesame oil, peanut butter, agave nectar, and hot sauce.
- Once the tofu is golden brown, pour the sauce and pecans into the tofu pan and continue to cook over medium heat, stirring occasionally, for about 3 – 5 minutes until the sauce thickens a bit.
- Scoop the cauliflower rice into the bowls.
- Top with a few scoops of the tofu mixture. Squeeze a lime wedge and garnish with sesame seeds and cilantro.
Enjoy!! xo
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