This recipe was originally found at minimalistbaker.com.
Visit minimalistbaker.com to view the original recipe. Why can't I see the full recipe?
Ingredients
| 4-5 | cups | packed curly curly or lacinato kale |
| 1⁄2 | cup | thinly sliced carrots |
| 3 | small | radishes thinly sliced (or sub 1/4 cup sliced red onion) |
| 1⁄4 | cup | cubed firm tofu (organic non-GMO if possible) |
| 1⁄2 | Tbsp | sesame oil |
| 1⁄2 | Tbsp | agave maple syrup (or honey if not vegan) |
| 1 | Tbsp | sesame seeds (you’ll have leftover) |
| 1 | tsp | lime juice |
| 3-4 | Tbsp | peanut sauce for topping |
| 1⁄4 | cup | salted natural peanut butter (creamy or chunky) |
| 1 | Tbsp | soy sauce (certified GF if gluten free) |
| 2-3 | Tbsp | brown sugar (or sub agave maple syrup or honey if not vegan) |
| 1⁄2 | lime Juice of - (~1.5 Tbsp) | |
| 1⁄2 | tsp | chili garlic sauce |
| Hot water | ||
| Optional: Sriracha for a little heat |
Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes