Today is Meatless Monday and I have a super tasty protein and veggie-packed recipe! This dish is the perfect combination of sweet, savory, and spicy deliciousness! With such an amazing flavor you almost forget you are eating vegetables.
INGREDIENTS:
1/2 cup Natural Peanut Butter
1 Tbsp Dark Brown Sugar
2 Tbsp Liquid Aminos or Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Sriacha Sauce (less if desire less spiciness)
2 Garlic Cloves
1 Tbsp Fresh Grated Ginger
14oz Extra-Firm Tofu
1 Zucchini
1 Squash
3 Carrots, peeled
DIRECTIONS:
1. To make the spicy peanut sauce, mix together the first 7 ingredients. You can wisk these ingredients together until blended, though to make it easy, I used my NutriBullet.
2. Julienne your vegetables. I used zucchini, squash and 3 carrots to make my veggie noodles; however, you can use whatever vegetables you prefer. The dish would be equally delicious with all zucchini, or even soba noodles in place of vegetables. I used the Veggetti Spiral Vegetable Slicer to quickly make my veggie noodles.
3. Add 1 Tbsp coconut oil to a frying pan. Dice tofu and sauté over medium heat. Once tofu is lightly sautéed, add 1/3 of the peanut sauce.
4. After about 3-5 minutes add veggie noodles and remaining sauce. Cook until veggie noodles are tender. Top with chopped peanuts and enjoy!
I love the spicy kick this dish has! It is a great choice for dinner and leftovers make for an awesome lunch.
Want to learn more about the Meatless Monday movement? Check out this informative video:
