Tofu Almond Butter Stir Fry
- 8 oz Tofu
- 2 cup Broccoli
- 1 Red Bell Pepper
- 4 Mushrooms
- ¼ cup red Onion chopped
- 2 tbsp Coconut Oil
Almond Butter Sauce
- ¼ cup Coconut Aminos
- 2 tbsp Almond Butter
- Chop all the vegetables in bite size pieces.8 oz Tofu, 2 cup Broccoli, 1 Red Bell Pepper, 4 Mushrooms, ¼ cup red Onion
- In a large pan, place the coconut oil and the tofu cubed on medium heat and cook for a few minutes.2 tbsp Coconut Oil, 8 oz Tofu
- Once the tofu has begun to brown a little, add all the chopped vegetables and the sauce and cook for another 5-10 minutes (depending on how you like your vegetables).2 cup Broccoli, 1 Red Bell Pepper, 4 Mushrooms, ¼ cup red Onion, ¼ cup Coconut Aminos, 2 tbsp Almond Butter
- Turn the heat off, take the cover off and let the sauce thicken up for a few minutes before serving.
Calories: 403kcalCarbohydrates: 25gProtein: 18gFat: 28gSaturated fat: 13gPolyunsaturated fat: 6gMonounsaturated fat: 7gSodium: 719mgPotassium: 689mgFiber: 7gSuger: 7gVitamin A: 2430IUVitamin C: 160mgVitamin D: 0.1µgCalcium: 250mgIron: 3mgMagnesium: 76mgNet Carbohydrates: 18g
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