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Name: Almond Butter Tofu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 1 block extra firm tofu; 1/2 tbsp coconut aminos; 1 tbsp cornstarch; 1/2 tsp ground ginger; 1/2 tsp garlic powder; 1/2 tbsp avocado oil; 1 tbsp almond butter; 1 tbsp hoisin sauce; 1 tbsp soy sauce; 1 tsp honey; 1 tsp sriracha; 1 tsp sesame oil; 2 tbsp water; 2 cups green beans or veggie of choice; 2 cups brown or white rice, cooked; 2 lime wedges; slivered or chopped almonds

This recipe serves 2. One serving of just the almond butter tofu provides 20g fat, 2.4g saturated fat, 3.3g fiber, 19g carbs, and 21g protein. With the green beans and brown rice, each serving provides: 21g fat, 3g saturated fat, 8.4g fiber, 63g carbs, and 27g protein.

Almond Butter Tofu - Lee the RD

Almond Butter Tofu

Almond butter tofu is a healthy and protein-packed Asian-inspired meal! Baked garlic & ginger tofu is tossed in a silky almond butter hoisin sauce. Serve with green beans and rice for a balanced lunch or dinner that is also perfect for meal prep.

Author: Lee Recipe Type: Main Dishes Dietary Preference:

Dairy Free

Heart Healthy

High Fiber

High Protein

Vegetarian

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Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Difficulty: Beginner Servings: 2

Instructions

Preheat the oven to 425 F and line a baking sheet with parchment paper or a silicone mat.
Start cooking rice and your green beans / vegetable of choice. See notes for my favorite way to cook green beans.
Press the liquid out of your tofu with a clean kitchen towel or paper towels. I don't press my tofu, but feel free to press yours. Cut tofu block into bite sized cubes. I like to cut mine into 6 slabs, and then each slab into 8 cubes.
Put the tofu cubes in a medium bowl and toss first with the coconut aminos (or soy sauce). Toss gently until each cube turns brown and is evenly coated. Then, add the spices and cornstarch and toss to coat evenly. Finally, mix in the oil and evenly coat. Try your best not to break up the tofu cubes but some crumbling on the edges is okay.
Spread the tofu cubes out in an even layer on the baking sheet and put in the oven. Bake at 425 F for 15 minutes. Then flip the tofu cubes or toss with a spatula. Put back in the oven for another 15 minutes.
When the tofu is baking, mix together the almond butter sauce. I use the same bowl that I used to mix my tofu. Add all ingredients in the bowl and whisk together until combined.
Once your tofu is done, add almond butter sauce to a skillet over medium heat. Cook for a couple minutes until it starts bubbling and thickens slightly. Then turn off the heat and add the tofu cubes. Mix until each tofu cube is coated in the sauce.
Serve tofu with rice and green beans. Top with lime juice and slivered almonds.

Notes

If trying to save yourself time in the kitchen, you can prepare a few things ahead of time: cube your tofu, mix the sauce, and cook the veggies and rice ahead of time.

My favorite way to cook green beans:

Add frozen green beans to a skillet and turn on medium-low heat (I like whole green beans, not the cut ones).
Add 1/2 tsp chicken bouillon paste to the pan with a splash of water (a couple tbsp). I also add salt here.
Cook covered until water is evaporated, about 5-6 minutes.
Add a tsp of butter or olive oil to the pan, mix it up, and put the lid back on.
Cook another 5 minutes or until the beans are done to your liking. I like mine on the softer side.