Roasted Tofu with Butternut Squash, Kale, Red Quinoa-Brown Rice Pilaf, Lime Peanut Sauce (for 1)


First step: cube extra-firm tofu, toss with gluten-free soy sauce, rice vinegar, and sesame oil, then into the oven and roast until caramelized. Then we prepare Lime Peanut Sauce by blending ginger, garlic, peanut butter, lime juice, cumin, coriander, sesame oil, GF soy, and coconut milk.  Next, we peel, cube, and roast butternut squash, braise Lacinato kale and cook up red quinoa and brown rice pilaf. The roasted tofu and veggies are served over quinoa-rice with Lime Peanut Sauce on the side. #plantbasednirvana

Out of stock