Almond Butter Tofu With Zucchini, Sweet Potato And Rice Noodles
This is a different take on a tofu stir-fry that’s hearty, vegan and almond-buttery. It’s definitely for anyone who loves their carbs (and loves sweet potato and zucchini too).
Servings Prep Time
3meals 20mins
Cook Time
35mins
Servings Prep Time
3meals 20mins
Cook Time
35mins
Ingredients
Main Ingredients
Almond butter sauce
Instructions
  1. Preheat oven to 400 and prepare 2 baking sheets with coconut oil or cooking spray.
  2. Cook rice noodles according to the package and set aside.
  3. Arrange sweet potatoes on one tray and drizzle with coconut oil, cinnamon and a dash of chili powder. Arrange the zucchini on the other tray with coconut oil, salt & pepper and a dash of chili powder. Add salt and pepper to taste on both. Place both in the oven. The zucchini needs 15 mins, the sweet potato needs 25 mins.
  4. Make the sauce by combining all the sauce ingredients in a bowl. Whisk well and adjust ingredients to taste.
  5. Heat a pan on medium heat and add a generous amount of coconut oil. Toss tofu in the almond sauce and add to the pan. This may take a few batches as you don’t want to crowd the pan. Use a spatula to flip the tofu every few mins in the pan to cook evenly.
  6. Assemble: Lay out 3 containers. Divide and add rice noodles to the containers first, then the tofu, sweet potatoes and zucchini.
Recipe Notes

These meals should last up to four days in your fridge when stored in airtight containers. You can heat them up in the microwave (one minute and 30 seconds), in the oven on low heat or on the stove (about five minutes)!

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