Coconut Peanut Tofu
This tasty, creamy and nutty sauce on tofu is inspired by Thai style peanut sauce which is mainly used for satays in Thailand however it is so packed with flavour that it is just as delicious on anything!
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal food temperature reaches about 165°F/74°C, piping hot. Carefully cutting open each bag, begin by layering your desired amount of quinoa cauliflower rice into the bowl, followed by vegetables and pour tofu with sauce over top allowing the sauce to cascade into the lower layers. Top with chopped chili peanuts for added bite.
This coconut peanut tofu is high in Vitamin C, iron and protein. This recipe also contains coconut milk, a healthy fat made of medium-chain triglycerides (MCT) fatty acids that help increase energy expenditure.
Protein: Tofu is a complete protein and provides all the essential amino acids allowing the body to form proteins necessary for growth & development.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Bell peppers, kale, tomatoes, and parsley are excellent sources of vitamin C.
Iron: Eating foods rich in iron such as kale and sesame seeds will help support transportation of vital oxygen throughout the body.
*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.