Veggies with tofu in peanut sauce

This low-sodium, meatless vegetarian dish contains plenty of plant-based protein from peanut butter and tofu.

Ingredients

1 tablespoon sunflower oil
1 cup broccoli flowerets
1 cup chopped yellow bell pepper
1 cup chopped red bell pepper
1 cup sliced brown mushrooms
1 pound firm tofu, cut into ½-inch cubes
1/2 cup creamy peanut butter
1/2 cup hot water
2 tablespoons white vinegar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons molasses

Directions

1. In a large skillet, heat oil over medium-high heat. Sauté broccoli, peppers, mushrooms and tofu for 5 to 7 minutes.
2. In a small bowl, combine peanut butter, hot water, vinegar, soy sauce and molasses. Stir. Then pour over vegetable and tofu mixture in skillet. Simmer for 3 to 5 minutes, until vegetables are tender crisp.
3. Serve warm.

Makes 4 servings

Recipe contains: nuts, gluten

Carb choices per serving: 1

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