A super simple meal to batch cook.
A light creamy coconut peanut sauce with lots of veggies, herbs, cauliflower rice, and tofu. Vegan + gluten-free packed with plant-based protein + healthy fats.
Savory, refreshing, light, and satisfying.
5 minutes | 4 servings
2 cups Baby Bok Choy, Ends Chopped Off
1 Zucchini (Chopped)
539 grams Tofu (1 Package, Cubed)
1 White Onion (Chopped)
1 tbsp Extra Virgin Olive Oil
12 ozs Cauliflower Rice (Frozen)
1/2 cup Raw Peanuts
1/2 cup Organic Coconut Milk (Full Fat Canned)
1 tbsp Coconut Aminos
1 Tbsp Minced Garlic
1/4 cup Basil Leaves
1/4 cup Cilantro
1/4 cup Pumpkin Seeds
½ Lemon (Juice)
2 tsp Sesame Oil
Sea Salt & Black Pepper (To Taste)
In a large skillet heat olive oil over medium-high heat. Add onions and sauté until translucent.
Add zucchini, tofu, salt, and pepper and saute until browned. Add cauliflower rice and cook until softened. Add baby bok choy and cook until wilted.
In a blender add peanuts, coconut milk, coconut aminos, minced garlic, salt, and pepper and blend until smooth. Add sauce to skillet and mix with veggies + tofu.
Transfer to a bowl and top with basil, cilantro, squeeze of lemon juice, sesame oil, and 1 Tbsp pumpkin seeds.
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?