Baked Tofu with Red Bell Pepper, Broccoli and Peanut Sauce
14.7g
Net Carbs
24.6g
Protein
29.2g
Fat
5.1g
Fiber
430
Calories
Ingredients:
- 2 tablespoons Canola Vegetable Oil
- 2 teaspoons No Calorie Sweetener
- 3 tablespoons Soy Sauce Tamari
- 1 1/2 fluid ounces Lime Juice
- 2 servings Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
- 2 servings Natural Peanut Butter Creamy
- 28 ounces Firm Silken Tofu
- 1/4 cup Cilantro (Coriander)
- 3 teaspoons Chili Garlic Sauce
- 2 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 2 cups chopped Broccoli
Directions:
- Preheat oven to 450°.
- Combine 2 Tbsp tamari soy sauce and 2 Tbsp oil, set aside.
- Cut tofu into 6 rectangles, brush with soy and oil mixture. Place on baking pan.
- Add peppers and broccoli to baking pan and brush with soy and oil mixture. Bake for 10 minutes, turn tofu pieces over and continue to bake for an additional 12 minutes till tofu is browned and vegetables are softened.
- While tofu and vegetable are baking, combine, peanut butter, lime juice, 1 Tbsp tamari, chili garlic sauce and sugar substitute in a sauce pan over low heat until warmed through.
- Toss baked tofu and vegetables with sauce and serve immediately with cilantro on top.
