Almond Butter Tofu, Collard Green and Kimchi Bowls
Almond Butter Tofu, Collard Green and Kimchi Bowls serves: 4 servings
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kimchi is a unique side dish of fermented cabbage found in Korean cuisine. Not all kimchi is vegan. Be sure to check ingredient lists and use a vegan brand for this recipe.
Ingredients:
- 2 Tbsp coconut oil
- One 14-oz (397-g) package extra-firm tofu, drained, pressed and cut into 1-in cubes
- 2 Tbsp almond butter
- 1 Tbsp + 1 tsp tamari, divided
- 1 Tbsp water
- 1 Tbsp + 1 tsp brown rice vinegar, divided
- 1 tsp maple syrup
- 1 bunch collard greens, stems removed and leaves chopped (about 8 cups or 288 g)
- 2 cups (370 g) cooked quinoa, warmed
- 1/2 cup (75 g) kimchi
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large nonstick skillet over medium-high heat, melt coconut oil. Add tofu and cook, stirring and turning occasionally, about 8-9 min, or until most sides are lightly golden and crisp. Remove from heat.
- While tofu is cooking, in a small bowl, whisk together almond butter, 1 Tbsp tamari, water, 1 Tbsp vinegar and maple syrup until smooth.
- Pour almond butter sauce over tofu while still warm and toss to combine.
- Set a steamer basket over a pot of simmering water and steam greens, covered, for 4 min, or until tender. Remove from heat carefully and transfer greens to a medium bowl. Add remaining 1 tsp tamari and remaining 1 tsp vinegar and toss until combined.
- To serve, place 1/2 cup (75 g) quinoa in a bowl. Top with 1/4 of the cooked tofu, 1/4 of the cooked greens and 2 Tbsp kimchi. Serve warm, or at room temperature.
Notes:
Storage tip: Bowls can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating tip: On a baking sheet, reheat tofu in a 350°F (180°C) oven until heated through, about 5 min. In a pan over medium-low heat, reheat greens until warmed through. In a small saucepan, reheat quinoa with 1 tsp of water over medium-low heat until heated through.
To cook quinoa from scratch: In a medium saucepan, bring 2 cups (480 ml) water to a boil. Add 1 cup (170 g) dry quinoa (rinsed and drained) and reduce heat to low. Simmer, covered, for 15 min, or until all liquid is absorbed and quinoa is cooked through. Fluff with a fork. This makes 3 cups (555 g) cooked quinoa. Extra quinoa can be stored in the refrigerator.
Other recipe notes: Kale may be substituted for collard greens.
Make it nut-free: Use sunflower butter in place of almond butter.
Make it soy-free: Use coconut aminos in place of tamari. Use cauliflower florets or chickpeas in place of tofu.
Nutrition Information Per Serving:
344 calories, 18.8 g total fat, 7.1 g saturated fat, 5 g polyunsaturated fat, 4.8 g monounsaturated fat, 0 mg cholesterol, 406 mg sodium, 514 mg potassium, 29.1 g total carbohydrates, 6.9 g fiber, 4.6 g sugar, 19.1 g protein, 46% calcium, 27% iron
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