Gluten Free/ Low Carb/ Vegan/ Vegetarian

Tofu, Cauliflower and Cabbage Satay Stir Fry

Healthy and tasty!

Healthy and tasty!

When I told the Chief Taster I was making a tofu, cauliflower and cabbage stir fry he made a face and shuddered.   Once I slathered this with a satay sauce he could not get enough of it.    I made this with peanut butter but almond butter would be equally as nice and better with the carbs I think.  When using peanut butter use a good natural made one…one without bags of sugar.    This is a great way to perk up cabbage and cauliflower too!  Not the usual veggies for a stir fry but they go so well with this sauce.

I love this sauce and think I could serve up anything with this poured over it..!  Perhaps even just drink it straight from a cup……..;)

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Easy to make, tasty to eat!

INGREDIENTS

1/4 head of cauliflower cut into florets

1/4 white cabbage, thinly sliced

250g firm tofu, cut into small chunks

1 tblspn tamari sauce

1 1/2 cups coconut milk

3 tblspn peanut butter

1 red chilli, chopped and deseeded

1 inch ginger, peeled

1 clove garlic, peeled and chopped

2 tspn ground cumin

2 tblspn oil (of your choice,  I use coconut oil but olive is good too)

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METHOD

  • Place the coconut milk, peanut butter, chilli, tamari, cumin, ginger and garlic in a blender/food processor.  Blitz until smooth.
  • Heat the oil in a large saucepan.
  • Add the tofu and cook until golden and firm.
  • Add the cauliflower and cabbage and cook for a further 10 minutes.
  • Pour the sauce over the veggies, cover and simmer for 10 minutes.
  • Eat and enjoy!

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2 Comments

  • Reply
    Michelle
    April 16, 2014 at 11:08 pm

    Sooooooo good! Add a bit of salt to taste when serving. Used almond butter since I am allergic to peanuts.

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