Tofu And Almond Butter Stir Fry | Dinner


(2 Servings)

8 oz of Tofu

2 Cups of Broccoli

1 Red Bell Pepper

4 Mushrooms

1/4 Cup of Red Onion

2 Tbsp of Coconut Oil


1/4 Cup of Coconut Aminos

2 Tbsp of Almond Butter


Chop all the vegetables in bite size pieces. In a large pan place the coconut oil and the tofu cubed on medium heat and cook for a few minutes. Once the tofu has begun to brown a little bit add all of the chopped vegetables and the sauce and cook for another 5-10 minutes (depending on how you like your vegetables). Turn the heat off, take the cover off and let the sauce thicken up for a few minutes before serving.


(per serving)

Fat: 43 g

Carbs: 49 g

Protein: 25 g

Total Calories: 563 Calories

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