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Ingredients:
1 1/2 Cups Cauliflower Florets
1 1/2 Cups Broccoli Florets
1 1/2 Cups Red Cabbage, Cut into Bite-Sized Pieces
1 Large Bell Pepper, any color, seeds, and membranes removed, Chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
3 1/2 lbs Firm Tofu, Sliced into 1/4-1/2 inch blocks
2 Tablespoon Powdered Peanut Butter
3 Tablespoon Water
1/2 Tablespoon Sambal
Instructions
Preheat the oven to 400 degrees. Spread all of the vegetables evenly on a lightly greased baking sheet and season with salt and pepper. Roast veggies until caramelized yet tender. In a nonstick pan, sear tofu in a single layer in batches until both sides are golden brown. To make the peanut sauce, whisk together the powdered peanut butter, water, and sambal in a small bowl. To serve, place tofu in bowls, top with roasted veggies, and drizzle with peanut sauce.
Tip:
Cabbage has a variety of health benefits. Cabbage is packed with nutrients and helps improve digestion.