This vegetarian Marinated Almond Butter Tofu with Black Rice and Vegetables is as nourishing as it is flavorful. The creamy almond butter marinade infuses the tofu with beneficial fats and a savory depth, while black rice provides a hearty, nutty base. The Brussels sprouts and bell peppers add a pop of color and variety of nutrients to the meal. Altogether, this balanced, plant-forward meal fuels your body with long-lasting energy while pleasing your palate.

*Make it vegan by substituting the honey for maple syrup or agave.

I love using my non-stick Wok because it is perfect for quickly frying or sauteing veggies and is really easy to clean.

Bonus Alert: Packed with protein, fiber, and antioxidants. In every serving of this perfectly-balanced, vegetarian meal, you get:
*25 grams of Protein
*9 grams of Fiber
*249% of your daily Vitamin C
*23% of your daily Potassium
*16% of your daily Iron
*10% of your daily Calcium

Watch the video on how to easily make Marinated Almond Butter Tofu with Black Rice and Vegetables:

Marinated Almond Butter Tofu with Black Rice and Vegetables

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

This vegetarian Marinated Almond Butter Tofu with Black Rice and Vegetables is as nourishing as it is flavorful. The creamy almond butter marinade infuses the tofu with beneficial fats and a savory depth, while black rice provides a hearty, nutty base. The Brussels sprouts and bell peppers add a pop of color and variety of nutrients to the meal. Altogether, this balanced, plant-forward meal fuels your body with long-lasting energy while pleasing your palate. *Make it vegan by substituting the honey for maple syrup or agave. I love using my non-stick Wok because it is perfect for quickly frying or sauteing veggies and is really easy to clean. Bonus Alert: Packed with protein, fiber, and antioxidants. In every serving of this perfectly-balanced, vegetarian meal, you get: *25 grams of Protein *9 grams of Fiber *249% of your daily Vitamin C *23% of your daily Potassium *16% of your daily Iron *10% of your daily Calcium

Author: Laurel McIntyre

Recipe type: Dinner

Cuisine: Asian

Serves: 4

Ingredients

• 1 12-ounce block of extra firm tofu, pressed and cut into 1” cubes
• 1 cup black rice, rinsed
• 2 cups water
• 12 oz bag of brussels sprouts, halved
• 2 bell peppers, cut into 1” cubes
• 1 Tbsp extra virgin olive oil
• 1 tsp toasted sesame seeds
• Marinade:
• 4 Tbsp almond butter
• 3 Tbsp orange juice
• 6 Tbsp tamari
• 1 Tbsp olive oil
• 2 Tbsp honey (substitute maple syrup or agave to make it vegan)
• 1 tsp hot chili oil (I used this one)
• Toppings:
• 1 tsp sesame seeds
• ¼ cup sliced green onions

Instructions

1. Preheat the oven to 400°F.
2. In a rice maker, combine black rice with water and set it to cook.
3. Place tofu cubes on a baking sheet and bake for 25 minutes, turning each cube over at the halfway point.
4. While tofu is baking, prepare the marinade and vegetables. Whisk together almond butter, orange juice, tamari, olive oil, honey, and hot chili oil. Set aside.
5. Place the brussels sprouts and the bell peppers in a frying pan or wok with olive oil over medium-low heat for 10 minutes.
6. When the timer goes off, remove the tofu from the oven. Place the tofu into your marinade for 5 minutes (or longer if you wish).
7. Then, place the tofu and marinade into the frying pan or wok with your vegetables. Simmer on medium-low heat for 10-15 minutes until sauce has thickened, stirring occasionally.
8. Remove from heat and serve over black rice. Sprinkle with sesame seeds and green onions.

Nutrition Information

Serving size: ¾ cup rice and 1 cup tofu/veggie mix Calories: 451 Fat: 24 Saturated fat: 4 Carbohydrates: 39 Sugar: 14 Fiber: 9 Protein: 25 Cholesterol: 0

3.5.3251

For more delicious Asian-inspired recipes, check out:
Sriracha Salmon and Bok Choy with Furikake Rice
Healthiest Rainbow Shrimp Spring Rolls
Tofu Summer Rolls
Homemade Vegetarian Sushi with Miso Soup and Edamame
Quick & Easy Turkey or Chicken Lettuce Cups
Kimchi Fried Rice
Sriracha Shrimp with Zoodles
Korean Beef Bulgogi Bowl
Chicken Rainbow Vegetable Stir-Fry
Sweet and Sour Vegan Stir-Fry
Coconut Curry Zoodle Ramen with 6-Minute Soft-Boiled Eggs

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