Thai Peanut Flatbreads
with Roasted Tofu & Herby Carrot Salad
Sweet and spicy Thai peanut sauce complements crispy sprouted grain flatbreads. Tender roasted shallots and tofu are tossed in a picante carrot salad packed with fresh basil and mint. A sprinkling of toasted peanuts add some crunch to this high-protein, high-fiber flatbread.
Nutrition (per serving)
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INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1 shallot, peeled and roughly chopped
- 1 lime, zested and juiced
- 1 carrot, peeled and grated
- 1 Thai red chile, trimmed and thinly sliced
- 0.25 oz mint, leaves torn
- 0.25 oz basil, leaves torn
- 2 flatbreads
- 6 tbsp Thai peanut sauce
- 2 tbsp peanuts, crushed in bag
- 4 tsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Combine tofu, shallot, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until tofu is crispy and browned in places, 12 to 15 minutes.
Combine carrot, just half the Thai chile, lime zest, lime juice, mint, basil, 1 tsp vegetable oil, and a pinch of salt and pepper in medium bowl. Stir in roasted tofu and shallot. (TIP: Add more Thai chile if you prefer more spice.)
Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Spread peanut sauce on flatbreads and top with tofu and herby carrot salad. Cut into quarters, transfer to plates, and sprinkle with peanuts. กินให้อร่อย!
Wash hands and cutting board well after handling chiles. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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