Curry Tofu Bowls with Spicy Peanut Sauce

Accessory
Metal Rack

Prep Time
20 mins

Cook Time
20 mins

Serves
2

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INGREDIENTS

12 ounces extra-firm tofu

1 tablespoon cornstarch

1 tablespoon curry powder

Salt and pepper

Avocado oil spray

8 ounces broccoli florets

4 ounces baby bella mushrooms, halved

1/2 red bell pepper, chopped

Juice of 1/2 lemon

1/2 teaspoon onion powder

1 cup cooked brown rice

Spicy Peanut Sauce

1 tablespoon natural peanut butter

1 tablespoon coconut aminos or reduced-sodium tamari soy sauce

1 teaspoon sesame oil

1 teaspoon ginger paste

1 teaspoon rice wine vinegar

1/4 teaspoon crushed red pepper flakes

DIRECTIONS

1. Press tofu between paper towels to remove excess water. Cut into 1-inch cubes and pat with additional paper towels.

2. Sprinkle tofu with cornstarch and curry powder on at least 2 sides. Lightly season with salt and pepper. Spray with avocado oil spray on all sides and transfer to the air fryer basket.

400°F air fry 8 mins

3. Flip tofu. In a mixing bowl, toss broccoli, mushrooms, and bell pepper in lemon juice and onion powder. Lightly season with salt and pepper. Spray with avocado oil spray, toss, and spray again.

4. If you have room, place vegetables beside tofu in the air fryer basket. Otherwise, place atop a metal rack over the tofu.

400°F air fry 10–12 mins

5. Cook just until broccoli is crisp tender and tofu begins to brown.

6. Meanwhile, prepare the spicy peanut sauce by whisking together all ingredients. Serve over the tofu, vegetables, and cooked brown rice.

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Calories per serving: 435 ∙ Fat: 18g ∙ Net Carbs: 36.5g ∙ Fiber: 11.5g ∙ Sugars: 6g ∙ Protein: 27g