When I’m craving something comforting and indulgent, I often opt for this savory dish. The flavor profile is a beautiful balance between fresh and hearty with Thai-inspired hints of lime and coconut. I like to serve this over a bed of fresh spinach, quinoa or brown jasmine rice.
- 1 package of organic, extra firm tofu, cubed
- 3/4 cup creamy peanut butter
- 1/4 cup rice vinegar
- 4 tablespoons warm water
- 1/3 cup low sodium tamari
- 1 cup coconut cream
- 3 tablespoons maple syrup
- 3 cloves of garlic
- 3 tablespoons chili paste
- 1 head purple cabbage
- 2 cups cremini mushrooms, sliced
- 1 small white onion, diced
- 3 cloves garlic, minced
- 2 tablespoons raw, unrefined coconut oil
- Quinoa or brown jasmine rice
- Fresh cilantro and lime for serving
- Combine diced onions, minced garlic and coconut oil in a large wok or frying plan and sauté until golden brown.
- Add chopped cabbage and sliced mushrooms to the wok and cook until all ingredients are softened and thoroughly combined.
- In a high-speed blender combine peanut butter, rice vinegar, chili paste, water, tamari, maple syrup and coconut cream. Blend until ingredients are smooth and well combined.
- Once the sauce is ready, add cubed tofu and peanut sauce to the rest of the ingredients. Simmer all ingredients on low for an additional 10-15 minutes before serving. Plate over brown rice or quinoa with a garnish of fresh cilantro and a squeeze of lime.
Note: This recipe will store in the fridge in an air-tight container for up to 4 days.