Yamitsuki Cabbage Salad

Recipe from Nena Creates Facebook Reels
Husband-Tested in Alice’s Kitchen
Makes 4 servings

Well, this is just scrumptious and so easy to make.  It’s a nice change from the usual cabbage recipes we use in our neck of the woods.  We thought this was good enough for company.

Ingredients
1/2 head medium cabbage 
1/2 tsp kosher salt
1/2 tsp Easy Vegetable Bouillon Powder 
2 tbsp roasted white sesame seeds
2 tbsp roasted sesame oil
1-2 cloves garlic, finely minced or grated
Optional: garnish with additional sesame seeds

Instructions
Cut cabbage in half, remove core and discard. Cut cabbage into 1” cubes and thoroughly wash and dry (I used a salad spinner.)
In a mortar and pestle or spice grinder, grind the toasted sesame seeds. Leave some seeds ungrounded for variety of texture, if you wish.
Crush garlic using either a garlic press or finely mincing or grating (all based on preference or what you have available). Add garlic to small bowl with sesame oil.
Add cabbage to a large container with a lid. Add salt and chicken OR mushroom bouillon and hand massage into cabbage OR close lid and shake aggressively to evenly distribute the seasonings.
Add garlic and sesame oil. Top with sesame seeds. close lid and shake aggressively to evenly distribute the added seasonings.
Serve immediately and enjoy! Transfer any leftovers into an airtight container and store in fridge for up to 2 days.

Peanut Butter Noodles (vegan)

Recipe from From My Bowl  
Husband-Tested in Alice’s Kitchen
Makes 4 servings

The sauce for this dish is spot on. It tastes fabulous in this dish, but would also make a nice dip for spring rolls or drizzled over nourish bowls. 

 
8 ounces dried udon noodles or 12 ounces fresh or other pasta (I used rice noodles.)
¼ cup creamy natural peanut butter (I used a Tablespoon of natural peanut butter and then I made up the rest using PB2 and water.)
1 clove garlic crushed (optional)
1 Tablespoon low sodium tamari or soy sauce plus more to taste
1 Tablespoon unseasoned rice vinegar
1 Tablespoon brown sugar agave, or maple syrup
1 teaspoon toasted sesame oil
1 teaspoon chili garlic sauce sambal oelek or sriracha
2-3 Tablespoons hot water

Prep: Bring a large pot of water to a boil and cook the udon noodles according to the package instructions; dried noodles will take around 8-12 minutes while fresh noodles take 1-2 minutes. Drain, but do not rinse.

Make the Sauce: In a small bowl combine the peanut butter, garlic, tamari, vinegar, sugar, sesame oil, and chili garlic sauce. Whisk together until a thick paste forms, then add 2 tablespoons of hot water and whisk until a thick sauce forms and the sugar has dissolved. Add more water if necessary, but keep in mind that the sauce will thin out more when combined with the noodles.

Combine: Return to the pot or a shallow pan. Pour the peanut sauce over the noodles and use tongs to mix well, until every noodle is coated. The residual heat left from cooking the noodles usually warms them up enough for me, but you can also gently heat the noodles over medium low heat if desired. Add additional soy sauce to taste, as necessary.

Serve: Top with green onion, crushed peanuts, and/or chili oil and serve warm. Leftovers will keep in the fridge for up to 4 days and are best reheated on the stovetop or in the microwave with a splash of water to help thin the sauce out again.

Notes: Gluten-Free: Udon noodles are not gluten-free but you can easily substitute them with rice noodles! Use tamari instead of soy sauce to keep this recipe gluten-free.

Additions: edamame; mushrooms; scallions; tofu; broccoli; red bell pepper, etc…

Nutrition
Calories: 321kcal | Carbohydrates: 46g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1315mg | Potassium: 117mg | Fiber: 4g | Sugar: 10g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg

Miso Orange Rice w/Tofu

Recipe from Julia Maiten
Husband-Tested in Alice’s Kitchen
Makes 2 generous servings 

I enjoy watching and learning from Julia Maiten’s fabulous YouTube channel.  This recipe came from an episode that she filmed while she was feeling under the weather.  The theme was nourish bowls. (This goes to show you that this recipe is super easy to make and nourishing since she prepared it while not feeling her best.) While watching this particular episode, I realized I had all the ingredients to make this quick dish.  I followed the recipe to the letter with two exceptions.  The original recipe called for two blocks of tofu.  I just used one block and it was plenty for two generous servings. I didn’t use leftover rice, but she did say that any grain would work in the recipe.  I had some leftover farro in the fridge and it worked perfectly fine. We thought this nourish bowl was quite yummy.  I think it will make a delicious addition to my lunchbox food prep rotation.

Miso Orange Sauce: 
1 teaspoon miso paste
Zest and juice from 1 large orange 
1 Tablespoon soy sauce
1 small clove of garlic, finely minced 
1 cm fresh ginger, grated or 1 heaping teaspoon minced ginger from a jar
1 Tablespoon toasted sesame oil

Salad:
1 block extra firm or super firm tofu, pressed
1¼ cabbage, thinly shredded
½ cucumber, cut on a bias
2 scallions, thinly sliced
Small handful of parsley, roughly chopped
About 2 cups cooked basmati rice or cooked farro or cooked quinoa (leftovers work well here)
Kosher salt, to taste 
Freshly ground pepper, to taste

Instructions:
Preheat the oven to 425F. Start by making the sauce. Mix together all of the ingredients in a small bowl or jar. 
Cube or tear the tofu and add to a baking dish along with about 1/3 of the sauce. Mix to combine, then bake at 425F for 20 minutes. 
In the meantime, prepare the vegetables: shred the cabbage and cut the cucumber, scallions and parsley. 
Once the tofu is crispy and golden brown, put the salad together in a large bowl: cabbage, cucumber, scallions, parsley, basmati rice, tofu and the remaining dressing.
Season to taste and enjoy.

Quick Cucumber Kimchi

Recipe from Olivia Yi 
Husband-Tested in Alice’s Kitchen

Quick Cucumber Kimchi is a tangy and refreshing side dish that takes just minutes to make.  It bypasses the fermentation process which can take days or weeks.  This quick kimchi is more akin to a cucumber salad and can be ready to eat in less than 30 minutes!  This particular recipe is meant to be eaten right away, but can be kept in the fridge for a day before eating.

2 English seedless cucumbers, partially peeled and cut into thick slices 
1/4 medium onion, thinly sliced then sliced again in half
1/3 cup carrots, thinly sliced or shredded
1 Tablespoons minced garlic (about 3 cloves)
2 teaspoons salt
1-2 Tablespoons Korean red pepper flakes ("Gochu-garu") (I used 1 Tablespoon Aleppo Pepper.)
1½ teaspoons sugar
2 Tablespoons rice wine vinegar
2 teaspoons fish sauce** (I used Vegan Worcestershire Sauce.)
1½ Tablespoons toasted sesame oil
2 teaspoons toasted sesame seeds, for garnish
 
Add cucumbers, onion, carrots, and garlic into a large bowl.  Add salt and mix to ensure the vegetables are well coated with salt.  Set aside and let sit for about 20 minutes. 
Drain out the excess liquid that has formed at the bottom of the bowl.
Add Korean red pepper flakes, sugar, rice wine vinegar, fish sauce, and sesame oil. Mix well and then garnish with sesame seeds.

Notes: 
**Fish sauce is not vegan.  To substitute fish sauce with a vegan substitute, here are some options:
• Soy Sauce
• Tamari
• Vegan Oyster Sauce
• Vegan Fish Sauce
• Seaweed
• Coconut Aminos
• Vegan Worcestershire Sauce
• Mushroom Broth

Spicy Thai Salad with Tempeh (Vegan)

Recipe from http://www.picklesnhoney.com
Husband-Tested  in Alice’s Kitchen
Makes 4 servings

This is a beautiful, delicious salad worthy of your best company, meat eaters and/or vegans.  Many of the components can be prepared well in advance, making this party perfect. This colorful salad is loaded with protein too. Make the dressing, the tempeh, the quinoa and edamame as much as a day ahead and then it’ll be a cinch to layer the salad on a large platter for dinner.

For the Peanut Dressing:
1/3 cup creamy peanut butter
¼ cup low-sodium tamari sauce
2 Tablespoons fresh lime juice
2 Tablespoons pure maple syrup
2 Tablespoons (or to taste) Sriracha sauce
2 cloves garlic, peeled
1 heaping Tablespoon fresh, peeled ginger (I use minced ginger from a jar.)

For the Tempeh:
1 (8 oz.) block of tempeh, steamed* and crumbled
2 Tablespoons toasted sesame oil
Juice of 1 orange
Sea salt, to taste
Freshly ground black pepper, to taste

For the Salad:
1 head romaine lettuce, thinly sliced (I used several leaves of red leaf lettuce plus several leaves of Napa cabbage, thinly sliced.)
2 cups cooked quinoa, seasoned with sea salt and pepper
1 heaping cup shredded red cabbage
1 cup thinly sliced carrot 
½ cup cooked edamame 
½ cup roasted peanuts, coarsely chopped
1 Tablespoon toasted sesame seeds, optional for garnish
Lime wedges, optional for serving
Sriracha sauce, optional for serving
 
Instructions:  
Place all the dressing ingredients in a high speed blender.  Blend until the dressing is smooth.  Set aside.  (This can be made in advance.). Heat a non-stick skillet.  Add the toasted sesame to the skillet.  Add the crumbled tempeh.  Sprinkle with salt and pepper.  Add the orange juice.  Stir until the tempeh is coated with the oil and juice. Cook, stirring every so often, until the tempeh is golden brown, about 7-8 minutes.  Set aside.  To assemble the salad, toss together the tempeh, lettuce, quinoa, cabbage, carrots, edamame, chopped peanuts, and green onions.  Divide between four bowls.  Garnish with the sesame seeds (if using) and drizzle the salad with the peanut dressing.  Serve with lime wedges and sriracha, if desired.

*How to Steam Tempeh:  After opening the package of tempeh, cut it into 4 sections.  Place it in a steamer basket.  Bring water to a boil in a pot that has a lid.  The water level should not come up above the holes of the steamer basket.  When the water comes to the boil, place the steamer basket in the pot and put on the lid.  Set a timer for 10 minutes.  When the timer beeps, remove the tempeh pieces to a clean towel.  Pat the tempeh dry.  When the tempeh is cool enough to handle, crumble it up and proceed with the above recipe. 

Nutritional Information: (1 of 4 servings)  
Calories 617
Total Fat 29g
Saturated Fat 4.4g
Cholesterol 0mg
Sodium 627mg
Total Carbohydrate 72.7g
Dietary Fiber 7.9g
Total Sugars 30.8g  
Protein 23.3g  
Vitamin D 0mcg
Calcium 163mg
Iron 18mg
Potassium 848mg

Tempeh Bacon (vegan)

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice’s Kitchen
Servings: 4

I can always count on Rainbow Plant Life for great recipes.  Here’s a delicious tempeh “bacon” to try when the farmers market tomatoes are at their peak.  

Ingredients
1 (8-ounce/230g) block tempeh (See below for how to prepare it.)
2 Tablespoons olive oil or neutral-flavored oil of choice, divided
1½ Tablespoons rice vinegar or apple cider vinegar
1½ Tablespoons maple syrup
3 Tablespoons tamari or soy sauce 
2½ teaspoons toasted sesame oil 
2½ teaspoons liquid smoke 
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper 
½ teaspoon onion powder
¾ teaspoon smoked paprika
Smoked sea salt for finishing (I used Malden smoked sea salt.)

Instructions:
Remove the block of tempeh from the package. Cut the tempeh block in half crossways.  Place in a steamer basket.  Bring about an inch of water in a pot to a boil.  Add the steamer basket to the pot.  Turn down the heat so the water is simmering.  Place a lid on the pot and set a timer for 10 minutes.  When the tempeh is steamed, remove it from the pot and onto a cutting board.  Slice the tempeh crosswise into thin strips, almost as thin as you can, about ⅛ inch thick.
Whisk together ½ Tablespoon of olive oil, sesame oil, vinegar, maple syrup, tamari, salt, cayenne, onion powder, smoked paprika, and liquid smoke in a medium bowl.
Marinate the tempeh. Transfer the tempeh to a shallow dish with an airtight lid and pour on the marinade. Seal the dish with the airtight lid.  
Marinate in the fridge for at least 1 hour, or 8 hours or overnight for the most flavor. Gently flip the dish a few times during this time to evenly distribute the marinade.
Cook the tempeh bacon. Heat a 12-inch nonstick frying pan over medium heat with 1 Tablespoon of olive oil. Once the oil is shimmering (it might take a few minutes), arrange about HALF of the tempeh slices or as many as you can in a single layer, leaving behind excess marinade.

Notes: 
Don’t skip the steaming step as it will prevent the tempeh from tasting bitter.  Tempeh can easily crumble, so handle it gently.  
Don't try to cook all the tempeh at once, or it won't crisp up.
Cook for 3½ to 4 minutes. About 1 minute before flipping, generously brush the top side of each tempeh piece with some of the reserved marinade.
Now flip each piece and cook on the second side for 2 to 2½ more minutes until seared on the other side, generously brushing more marinade on the top in the last minute.
Repeat with the rest of the tempeh and ½ Tablespoon of olive oil (you shouldn’t need a full Tablespoon since there’s oil residue in the pan). The second batch usually cooks quicker because the pan is hotter, 2½ to 3 minutes on the first side, and 2 minutes on the second side.
Regarding the tempeh…You're looking for plain tempeh, not any pre-seasoned tempeh or any other varieties like "three grain tempeh" (the grains get crunchy and detract from the texture). 

Nutritional Information: (per serving) calories 229; fat 15.5 g; saturated fat 2.6 g; cholesterol 0 mg; carbohydrates 12.2 g; fiber 0.3 g; sugars 4.9 g; protein 13.1 g; calcium 80 mg; iron 2 mg; potassium 315 mg

Crispy Sesame Tofu and Mushroom Lettuce Wraps

Recipe from Rainbow Plant Life (Nisha Vora) 
Servings: 4

This is one of those “moan meals” during which every bite will produce a moan from the eater.  It looks like a lot of ingredients, but the this is quite easy to make.  The sauce can be made ahead of time and stored in the fridge.  While the tofu and mushrooms are roasting, you can clean up any dishes you used for prepping and set the table. This is definitely company worthy!  

Tofu and Mushrooms
1 (16-ounce) block of extra-firm tofu
16 ounces of oyster mushrooms (can substitute shiitake mushrooms)
2 - 2½ Tablespoons neutral-flavored oil, divided 
2 teaspoons toasted sesame oil
1 Tablespoon tamari or soy sauce 
1 Tablespoons arrowroot powder (or cornstarch)
1½ Tablespoons panko breadcrumbs 
1 Tablespoon black sesame seeds or white sesame seeds
Kosher salt to taste
Freshly cracked black pepper to taste
1 small batch of rice noodles or brown rice noodles (4 to 6 ounces)
1 large head of Bibb or butterhead lettuce

Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds

Spicy Almond-Sesame Sauce
4 Tablespoons smooth, creamy almond butter
½ to 1½ Tablespoons Sriracha
½ Tablespoon black vinegar, or 1 Tablespoon rice vinegar
1 Tablespoon agave nectar (or maple syrup)
½ Tablespoon tamari or soy sauce 
1 Tablespoon toasted sesame oil
1- inch piece fresh ginger, minced or grated (or heaping teaspoon minced from a jar)
3 garlic cloves, crushed
2 Tablespoons water

Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper. Drain the tofu and press it.  Once pressed, chop the tofu into small cubes. Place tofu cubes in a large bowl. Add 1 Tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 Tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.

Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1½  Tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown. 

While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles. Use scissors to cut the noodles into bite-sized pieces. While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings.

*Note: Calories per serving: 586 calories

Crispy Air Fryer Tofu

Recipe from Jessica in the Kitchen

Husband-Tested in Alice's Kitchen

Makes 4 servings

When we first began eating no meat, we weren't too thrilled with tofu.  It took some getting used to.  It helped to learn how to cook it for certain.  There are several types of tofu and each one has a purpose.  Here's a link to one of many different tofu how-to guides out there for you to read up on if you are a newbie.  Now that I've gotten the hang of preparing tofu, we love it.  I always have tofu in the fridge.  This recipe is a keeper and perfect for those meal prep days.  Use it in Nourish Bowls/Buddha Bowls, in salads or serve it over brown rice with a favorite sauce.  

1 (1 lb.) block extra firm tofu, pressed for at least 30 minutes, cut into 1-inch cubes

1/2 teaspoon toasted sesame oil or sesame oil

2 teaspoons soy sauce, tamari sauce or liquid aminos (I used Bragg's Liquid Aminos.)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon sea salt or Kosher salt

1/4 teaspoon fresh ground black pepper

Measure the oil and soy sauce into a medium bowl.  Add the tofu cubes and gently toss to coat every cube.  Sprinkle on the rest of the ingredients and gently toss the tofu until all the cubes are completely coated.  Place the cubes in the air fryer in a single row so that there is a bit of space between each cube.  (You may need to do this in batches.)  Set the air fryer to 400F and cook for 5 minutes.  Open the air fryer and toss the cubes (or shake the basket).  Continue to cook another 5 minutes or until crispy.  Allow the cubes to cool a bit before serving.  

Note:  

You can switch up the seasoning mix.  Try Italian seasoning, BBQ seasoning, Cajun seasoning, etc...  

After they've been in the fridge, you may want to crisp them up a bit.  You can bring them back to crispy life by popping them back in the air fryer at 375F for 3-5 minutes.

Nutritional Information: (1 of 4 servings) 110 calories; 5 g carbohydrates; 11 g protein; 6 g fat (1 g saturated fat); 416 mg sodium (this is with regular soy sauce); 20 mg potassium; 1 g fiber; 1 g sugars; 246 IU vitamin A; 142 mg calcium; 1 mg iron

Hot & Sour Soup (Instant Pot Recipe)

(Instant Pot/Vegetarian)

Makes 8 servings

Recipe from simplyvegetarian777.com 

Husband-Tested in Alice’s Kitchen

I don’t mind chopping and measuring out ingredients if the end result is great.  This company-worthy soup is totally worth any effort.  It may seem daunting, but it’s actually very easy in the Instant Pot once the ingredients are prepped. When the ingredients are ready, the soup will come together quickly. It tastes great the next day, so perfect for guests.

Broth Ingredients

(Broth can be made in advance.)

4 cups vegetable broth

2 cups water

1 Tablespoon grated ginger

¼ cup brown rice vinegar or rice vinegar

4 Tablespoons tamari or soy sauce

1 teaspoon red chili paste or sambal oelek

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1 teaspoon toasted sesame oil

Vegetable Ingredients

7 scallions, sliced diagonally

1 large carrot, thinly sliced or julienned

2 cups green cabbage, thinly sliced

10 button mushrooms, thinly sliced (baby bellas or shiitake mushrooms may be used)

5 oz. can of bamboo shoots, drained and thinly sliced

1 cup extra firm tofu, drained, pressed and cut into small cubes

Other Ingredients

3 Tablespoons corn starch

3 Tablespoons water

1-3 large eggs, beaten (I used 2 eggs.)

Insert the inner pot inside your Instant Pot and plug it in.  Place all the Broth Ingredients into the inner pot.  Stir well.  Close the lid and set the valve to Sealing. Pressure cook on High for 2 minutes.  Once the time goes off, use the Quick Pressure Release.  When the pin has dropped, open the lid.  The broth is now ready to use or to store for later.  Add the Vegetable Ingredients to the broth.  Stir well.  Cover with a lid.  Cook on High Sauté mode for 3 minutes.  Once the timer goes off, remove the lid and stir.  In a small bowl, combine the corn starch and 3 Tablespoons water to make a slurry.  This will thicken the soup a bit.  Add the slurry to the soup and stir well.  Drizzle the beaten eggs in a stream far above the pot.  Keep stirring the soup with a spoon or single chopstick in a stirring motion.  This will help in making the popular egg ribbon or thread in the soup.  Set the Instant Pot on High Sauté mode and cook for an additional 3 minutes. 

Now the soup is ready to serve.  You can add a garnish of more sesame oil and scallions.  You can make it more sour by adding more rice vinegar. You can make it more spicy by adding more chili paste.  You can add more vegetables of your choice, if you wish.  You can omit the eggs to make this vegan.

Nutritional Information: (1 of 8 servings) 139 calories; 8 g fat (1 sat fat; 0 trans-fat; 6 g unsaturated fat); 70 mg cholesterol; 1221 mg sodium; 3 g fiber; 4 g sugars; 8 g protein

Ginger-Carrot Dressing

Recipe from Smitten Kitchen

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups dressing

This dressing recipe is a keeper.  This was a big hit with the hubster.  I loved it too.  This recipe yields enough for 2-3 salads.  I first drizzled it over a simple salad with just Bibb lettuce, avocado, and red onion. But then the next day, I made a more elaborate salad (pictured) topped with roasted salmon.  Soooo good!

1 large carrot, peeled and roughly chopped

1 small shallot, peeled and roughly chopped

2 Tablespoons roughly chopped fresh ginger

2 Tablespoons white miso

2 Tablespoons brown rice vinegar or unseasoned rice vinegar

2 Tablespoons toasted sesame seed oil

¼ cup neutral oil (I used canola.)

2 Tablespoons water

Add the carrots, shallots and ginger to a high powered blender.  Process until finely chopped.  Scrape down the sides of the blender, then add the miso, vinegar, and sesame oil.  While the machine is running, slowly drizzle in the oil and the water.  Process until very smooth.  Store in a glass jar with a tight fitting lid in the fridge.

Serving Suggestions:

Drizzle this dressing over a salad made with some or all of the following:  Bibb lettuce, Romaine lettuce, or other greens, thinly sliced red onion, avocado chunks, carrot strips, chives, red peppers, diced cucumber, blanched snow peas or sweet peas or broccoli florets, toasted pumpkin or sesame seeds.  If you are not vegan or vegetarian, you can also top the salad off with some roasted salmon or shrimp.

Thai Sweet Potato Noodle Bowls

Serves 4 (about 1½ cup serving)

Recipe from Cooking Light

Husband-Tested in Alice’s Kitchen

We thought this meal was very good.  If you are not looking to cut back on carbs, you could mix in some whole-wheat pasta or rice noodles.  You could certainly cut the sweet potatoes into matchsticks or use the largest holes on a box grater if you don’t have a spiralizer. The sauce for this meatless dish can be used for stir-fries as well. Even though it took about 30 minutes to prepare, you can save time by making the sauce and pressing the tofu in advance.  If you spiralize the sweet potatoes ahead, be sure to submerge them in water so that they don’t discolor.  Drain off the water before using.

*We reheated this for our lunch the next day and thought it tasted great.

2½ Tablespoons toasted sesame oil, divided

2 medium sweet potatoes, spiralized into thick noodles (about 8 cups) You could certainly cut the sweet potatoes into matchsticks or use the largest holes on a box grater if you don’t have a spiralizer.

1 cup thinly sliced red bell pepper

¾ teaspoons Kosher salt, divided

½ cup water, divided

3 cups baby spinach

8 oz. extra-firm tofu, pressed and cut into ½-inch cubes

½ cup canned light coconut milk

3 Tablespoons almond butter

2 Tablespoons green curry paste

¼ cup chopped unsalted cashews

4 lime wedges

Heat 1 ½ Tablespoons toasted sesame oil in a large non-stick skillet over medium-high.  Add the sweet potatoes, bell pepper, and ½ teaspoon salt; sauté 5 minutes.  Add ¼ cup water; cover and cook 3 minutes.  Uncover and cook another 2 minutes.  Stir in the spinach.  Allow the spinach to wilt.  Place the sweet potato mixture into a large bowl.  Set aside.

Add the remaining 1 Tablespoon sesame oil to the skillet.  Add the tofu; sauté 4 minutes, stirring occasionally.  Set aside.

Combine the remaining ¼ cup water, ¼ teaspoon salt, coconut milk, almond butter, and curry paste in a bowl.  Mix well until smooth.  Add ½ cup sauce to the sweet potato mixture; toss.

Divide the sweet potato mixture between 4 bowls; top evenly with the tofu, remaining ½ cup sauce, and sprinkle with cashews.  Serve with lime wedges.

Nutritional Information: (per 1½ cup serving) 357 calories; 24.4 g fat (3.7 sat./11.7 mono./8.3 poly); 12 g protein; 27 g carb.; 6 g fiber; 6 g sugars (0 added sugars); 0 mg cholesterol; 3 mg iron; 448 mg sodium; 144 mg calcium