Ingredients (serves 2)
For the stir-fry:
1 tbsp sesame oil (or olive oil)
200g firm tofu, pressed & cubed
2 cups cauliflower florets (about 250g)
1 cup broccoli florets (about 120g)
1 red bell pepper, sliced
1 small courgette (zucchini), sliced
2 cups spinach leaves
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame seeds (for garnish)
Fresh coriander (optional)
For the almond-ginger sauce:
2 tbsp almond butter (unsweetened)
1 tbsp soy sauce (or tamari)
1 tbsp rice vinegar or lime juice
1 garlic clove, minced
1 tsp fresh ginger, grated
1–2 tbsp water (to thin)
Pinch chili flakes (optional)
Instructions
Prepare tofu: Pat dry, then pan-fry in sesame oil over medium-high heat until golden on all sides (6–8 minutes). Remove and set aside.
Stir-fry veggies: In the same pan, add cauliflower, broccoli, pepper, and courgette. Cook 5–6 minutes until just tender. Add spinach last and cook until wilted.
Make sauce: Whisk almond butter, soy sauce, vinegar/lime juice, garlic, ginger, and chili flakes. Add water gradually to reach a pourable consistency.
Combine: Add tofu back to pan, pour in the sauce, and stir to coat everything evenly.
Serve: Garnish with sesame seeds and coriander. Serve as is, or with cauliflower rice for extra bulk while keeping carbs low. You could also use rice or rice noodles if you wanted to bulk the meal up a bit.(Additionalitemsaddedtothemealarenotincludedinourcarbcalculations.
🌿 Nutrition
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Calories: ~360 kcal
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Protein: 22 g
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Carbohydrates: 16 g (net carbs ~12 g)
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Fiber: 4 g
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Fat: 24 g (healthy fats from almonds & sesame oil)
Please ensure all food is cooked safely and correctly before eating. We accept no responsibility for incorrectly cooked or prepared food.
Our carb counts are estimates. Please be cautious when calculating your carbs. We accept no responsibility for blood sugars or blood sugar reactions to any recipes we provide.