It has been a minute since I shared a Meal Plan Monday, and I’ll be honest it is a HUGE goal of mine to share more recipes in this space! I know so many of you follow me not only for fashion, but also for nutrition & fitness which is why I want to share more behind the scenes of what I eat on a daily basis. My goal is to share two recipes a month, if I can churn out more, great! The hardest part is that I am a creature of habit…so writing new blog posts on recipes means I have to make new ones! ha!
I meant to make this recipe last week, but I just reverted to making pancakes for dinner because by the time I got all 3 kids to bed I was tired AF! Trust me when I say that this recipe was worth the wait! This is hands down one of my favorite recipes I’ve ever made for the first time and I’ll definitely be adding this into the rotation. Its fast, easy, and not a lot to cut up (this is key for me in my stage of life!).
Keep in mind that you definitely don’t need to use Tofu (you could totally use chicken), but I thought it would be good so I went for it!
Peanut Tofu Rice Bowl with Avocado
INGREDIENTS
1 cup cooked brown rice
1 cup shredded carrots
1 cup spinach leaves (you can use more or less! Up to you!)
1 cups broccoli florets
2 teaspoons olive oil or additional sesame oil
16 oz extra firm tofu (I used firm and it was a little mushy so I would recommend extra firm!)
1 clove garlic, minced
1 Avocado
Peanut sauce
1–2 tablespoons toasted sesame oil
1/4 cup low sodium soy sauce
1/4 cup 100% pure maple syrup
2 teaspoons chili sauce
1/4 cup creamy or crunchy peanut butter
INSTRUCTIONS
Cut tofu into small cubes. Warm olive oil in frying pan or wok. Sautee tofu until lightly browned. While tofu is cooking, whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili sauce, peanut butter) until creamy and smooth. Add sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. Cut Broccoli and mince garlic. Sautee garlic until fragrant. Add the broccoli for 3-5 mins.
Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes. Add shredded carrots, and spinach. Cook until spinach begins to wilt. Add 1/4-1/2 cup water depending on how thick you want the sauce. (I used 1/4 cup)
Top with Avocado & Enjoy!
xo
Alex