Tofu and Kale with Coconut Peanut Sauce

Edit

Servings: 4 Prep: 30 min Pescetarian Vegan Vegetarian Blender Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cauliflower Rice, Full Fat Coconut Milk, Coconut Aminos, Kale

Ingredients

2 cups cauliflower rice ⚠

½ cup peanut butter

4 ounces full fat coconut milk ⚠

2 tablespoons lime juice

2 tablespoons coconut aminos ⚠

2 teaspoons sriracha

⅓ bunch kale ⚠

16 ounces super firm tofu

water, for steaming kale

Instructions

1. Cook cauliflower rice according to package instructions. Set aside and keep warm.

2. In a high-speed blender, blitz together the peanut butter, coconut milk, lime juice, coconut aminos, and sriracha sauce. Transfer into a bowl and set aside.

3. Destem the kale and roughly chop leaves. Cut tofu into cubes.

4. Set a steamer rack inside a large pot filled with 2 inches of water.

5. Place the kale on the rack. Bring the water to a boil and steam the kale for 5 minutes.

6. Place the tofu on top of the kale, cover, and continue to steam for a further 5-7 minutes.

7. To serve, divide the cauliflower rice, kale, and tofu between serving plates and drizzle with the coconut peanut sauce.