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Almond Butter Tofu with Rainbow Chard & Carrots
2 Serving Dinner

Almond Butter Tofu

with Rainbow Chard & Carrots

Tags: Gluten-Free, High-Protein, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
26g
CARBOHYDRATES
79g
PROTEIN
35g

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INGREDIENTS

  1. ¾ cup sushi rice
  2. 1 garlic clove
  3. 1 oz fresh ginger
  4. 2 tbsp almond butter
  5. 2 tbsp tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp sesame oil
  8. 2 tbsp chile garlic sauce
  9. 2 carrots
  10. 4 oz rainbow Swiss chard
  11. 1 radish
  12. 14 oz organic extra firm tofu
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nut (almond)
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
26g
CARBOHYDRATES
79g
PROTEIN
35g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the rice

Add sushi rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. Remove from heat and keep covered to steam until step 6.

2
Mix the almond butter sauce

Peel and mince the garlic. Peel and mince just 2 tsp ginger. Add minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, just half the chile garlic sauce, and 2 tbsp warm water to a medium bowl and whisk the almond butter sauce until smooth. TIP: Add more chile garlic sauce if you prefer more spice.

3
Prepare the produce

Peel carrots and slice into rounds. Roughly chop the Swiss chard leaves and thinly slice the stems. Cut radish into matchsticks. Drain tofu and cut into bite-size cubes.

4
Char the vegetables

Heat 1 tbsp vegetable oil in a large non-stick skillet over high heat. Add sliced carrot and cook until softened, 3 to 5 minutes. Add chopped chard leaves and sliced chard stems and cook until wilted, 3 to 5 minutes. Sprinkle with salt and pepper and transfer to a plate.

5
Crisp the tofu

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add cubed tofu and cook until crispy in places, 4 to 6 minutes. Add almond butter sauce and cook until crispy and browned in places, 2 to 3 minutes. TIP: If necessary, crisp the tofu in two batches. Return all of the crisped tofu to the pan before adding the almond butter sauce.

6
Serve

Divide the cooked rice, almond butter tofu, and rainbow chard and carrots between bowls. Top with radish matchsticks and remaining chile garlic sauce. Tuck in!

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