@mariannas_pantry: Peanut tofu salad jars!!! Makes 3-4 jars Ingredients 1 16 oz block extra firm tofu 2 tbsp coconut aminos 1 tbsp soy sauce 1 tsp garlic powder 1 tsp onion powder Cooked quinoa (I just buy frozen because it’s easy to make in the microwave) 1 cucumber Shredded carrots Shredded purple cabbage 3 green onions 1 1/4 cups edamame (also buy frozen) Peanut dressing 1/3 cup powdered peanut butter 3 tbsp coconut aminos 2 tsp lime juice 1 tbsp maple syrup 2 tsp sriracha 1 tsp garlic powder 1/2 tsp onion powder 3 tbsp Warm water (add more 1 tbsp at a time if too thick) 1. Press tofu: drain of excess water then wrap in towel and place on flat surface, put something heavy on top like a cookbook or cutting board to press out excess water, let sit for an hour. 2. Dice tofu into cubes then add to a large bowl and cost with coconut aminos, soy sauce, garlic and onion powder. Transfer for air fryer and spray tofu with olive oil cooking spray. Air fry at 425F for 15 minutes or until crispy. 3. While tofu cooks, cook quinoa according to package instructions and let cool. Then prep all your veggies 4. Whisk together dressing ingredients adding more water 1 tbsp at a time if too thick. Whisk together until smooth. 5. Assemble jars. To the bottom add dressing then layer with edamame, carrots, cabbage, cucumber, quinoa, green onion, and tofu. Store in the fridge for up to 4 days! #tofurecipe #healthyrecipe #mealprep #saladrecipe

Marianna Moore

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Region: US

Friday 17 January 2025 22:21:54 GMT