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Almond Butter Tofu Bowls with Charred Zucchini & Bok Choy
2 or 4 Serving Dinner

Almond Butter Tofu Bowls

with Charred Zucchini & Bok Choy

Tags: Gluten-Free High-Protein Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
640
FAT
25g
CARBOHYDRATES
69g
PROTEIN
36g

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INGREDIENTS

  1. ½ cup quinoa speckled sushi rice
  2. 1 garlic clove, peeled and minced
  3. 1 oz fresh ginger, peeled and minced
  4. 2 tbsp almond butter
  5. 2 tbsp tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp sesame oil
  8. 2 tbsp chili garlic sauce (divided)
  9. 1 zucchini, trimmed and sliced into half moons
  10. 6 oz baby bok choy, roughly chopped
  11. 10 oz organic extra firm tofu, patted dry and cut into bite-size cubes
  12. 1 radish, trimmed and cut into matchsticks
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition
Allergens: sesame, soy, tree nut (almond)
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
PREP & COOK TIME
30 min
CALORIES
640
FAT
25g
CARBOHYDRATES
69g
PROTEIN
36g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add quinoa speckled sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes.

2
Mix the almond butter sauce

Add garlic, just 2 tsp ginger, almond butter, tamari, turbinado sugar, sesame oil, just 1 tbsp chili garlic sauce, and 2 tbsp warm water to a medium bowl. Whisk the almond butter sauce until smooth. TIPS: Keep any remaining ginger for your own use. Add more chili garlic sauce if you prefer.

3
Char the vegetables

Heat 1 tbsp vegetable oil in a large nonstick skillet over high heat. Add zucchini and cook until charred in places, 3 to 5 minutes. Add baby bok choy and cook until wilted, 2 to 3 minutes. Sprinkle vegetables with salt and pepper and transfer to a plate.

4
Crisp the tofu

Return the large nonstick skillet to medium-high heat and add 1 tbsp vegetable oil. Add tofu to the skillet and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook, another 2 to 3 minutes. TIP: If necessary, work in batches for the 4-serving meal.

5
Serve

Divide rice between bowls and top with almond butter tofu and charred zucchini and bok choy. Add radish matchsticks and serve with any remaining chili garlic sauce on the side. Enjoy!

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