This Peanut Butter Tofu Meal Prep is what you need next Sunday! Filled with veggies, ready under 30 minutes, and super tasty.
Preheat oven to 400F.
Line a baking sheet with parchment paper.
Cut the Tofu. Gently remove the block of tofu from its package and place it on a cutting board. Cut in into 15 rectangles, about 1/2 inch thick.
Optional: Drain the Tofu. Wipe your cutting board, and place a few layers of clean paper towel or a dry, lint-free cloth onto it. Place the tofu pieces on top of the paper/cloth. Place a few more paper towel layers on top of the tofu pieces and place a large, heavy object on top, like a pan. Let sit for a few minutes (10 to 30). This step is entirely optional but will make for crunchier, harder to break tofu pieces.
Seasoning the Tofu. Add the tofu pieces to a large mixing bowl and gently coat them with 1 tbsp sesame oil.
Baking the Tofu. Place the tofu pieces on the baking sheet. Bake for 20-25 minutes, or until the edges are golden brown.
In a small saucepan over medium heat, combine 1 cup natural smooth peanut butter, 1/4 cup tamari sauce, 1/3 cup erythritol (or coconut sugar), 1/4 cup rice vinegar, 2 tsp garlic powder, 2 tsp ginger powder, 1 tsp sriracha sauce, and ? cup water. Stir until well combined
Zucchini and Carrot. While tofu is baking, spiralize the zucchini using a spiralizer (see notes ), Peel and julienne the carrots or simply slice them thin. Saute the carrots in 1 tbsp sesame oil in a non-stick pan, over medium heat, until soft (8 to 10 minutes). (You can skip the carrots or replace them with your vegetable of choice, like broccoli if you'd like)
Serving. To serve, place about 1/5 of the zucchini into a bowl or meal prep container (depending on if you are making this as meal prep or for dinner), pour some sauce on top, place some carrot juliennes, and top with 3 pieces of tofu.
Important Note: If you are serving this right away, you will need to cook the zucchini noodles a little. I would suggest to either saute them with the carrots (add the "zoodles" to the pan 4-5 minutes before the end) or cook them in the microwave for about 2 minutes. If used as meal prep, they will cook in the microwave when you re-heat the dish.
Store. May be stored in a sealed container for up to 7 days. Freezing is not recommended.
I used this spiralizer to spiralize the zucchinis.