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Almond Butter Tofu with Swiss Chard & Carrots
2 or 4 Serving Dinner

Almond Butter Tofu

with Swiss Chard & Carrots

A touch of sugar in the savory sesame-almond butter sauce encourages caramelization as it cooks, lending a satisfyingly crispy exterior to tender cubes of tofu. We pair these with peppery radish, tender Swiss chard, and sweet carrots, all served over quinoa-studded rice.

Tags: Gluten-Free High-Protein Chef's Choice Less Prep High Fiber
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
640
FAT
24g
CARBOHYDRATES
75g
PROTEIN
33g

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INGREDIENTS

  1. 1/2 cup quinoa speckled rice
  2. 1 garlic, peeled and minced
  3. 1 oz ginger, peeled and minced
  4. 2 tbsp almond butter
  5. 2 tbsp low-sodium tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp toasted sesame oil
  8. 1 tbsp chili garlic sauce
  9. 2 carrots, peeled and sliced into rounds
  10. 4 oz Swiss Chard, leaves roughly chopped and stems thinly sliced
  11. 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
  12. 1 radish, trimmed and cut into matchsticks
  13. 2 tbsp vegetable oil*
  14. Salt*
  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.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy, tree nuts (almond)
Tools: Small saucepan with lid, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
640
FAT
24g
CARBOHYDRATES
75g
PROTEIN
33g

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INSTRUCTIONS

1
Cook the rice

Combine rice, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. Remove from heat and keep covered. (4-serving meal: use 2 cups water)

2
Mix the almond butter sauce

Combine garlic, ginger, almond butter, tamari, sugar, sesame oil, chili garlic sauce, and 2 tbsp warm water in medium bowl and whisk almond butter sauce until smooth. (4-serving meal: use 4 tbsp water)

3
Char the vegetables

Heat 1 tbsp vegetable oil in large nonstick skillet over high heat. Add carrots and cook until softened, 3 to 5 minutes. Add Swiss chard and cook until wilted, 3 to 5 minutes. Season to taste with salt and pepper and transfer to plate. (4-serving meal: use 2 tbsp vegetable oil)

4
Crisp the tofu

Return same skillet to medium-high heat with 1 tbsp vegetable oil. Add tofu and cook until crispy in places, 4 to 6 minutes. Add almond butter sauce and cook until browned in places, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil) (TIP: If needed, work in batches for the 4-serving meal. Return all of the crisped tofu to the pan before adding the almond butter sauce.)

5
Serve

Divide rice, almond butter tofu, Swiss chard, and carrots between bowls. Top with radish. Tuck in!

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