Keto Roasted Peanut Tofu with Coconut Lime Cauliflower Rice

This delicious peanut sauce is great on chicken, shrimp or fish, so save any extra.

Quick Pickles

• ¼ c lime juice

• ¼ c apple cider vinegar

• 2 T Allulose (or another sweetener of your choice)

• ½ t kosher salt

• ½ a red bell pepper, thinly sliced

• ½ a large carrot, julienned

• ½ a small red onion, sliced

Cauliflower Rice

• Zest of 1 lime

• 2 c riced cauliflower*

• ½ c full-fat coconut milk

• ½ t salt

• ¼ t black pepper

• 2 scallions, thinly sliced

Peanut Sauce

• ¾ c smooth peanut butter (look for sugar-free brands or grind your own in a Vitamix)

• 3 T lime juice

• 2 T coconut milk

• 1 T avocado oil

• 1 T miso (I used white, but yellow or red work too)

• 1 T grated fresh ginger

• 1 T fish sauce (omit for vegan)

• 2 t red pepper flakes

• 2 T Allulose

• 1 package extra-firm tofu, drained and sliced crosswise ¼” thick

• 3 c greens, such as arugula or power greens

• 2 scallions, thinly sliced

Preheat oven to 425 degrees. Line a sheet pan with parchment and spray or oil.

Heat vinegar, Allulose and salt in a small saucepan until almost boiling. Turn off heat and add pepper, carrot, and onion slices and some black pepper. Add lime juice and stir to combine. Set aside to pickle.

In a medium saucepan, combine riced cauliflower and ½ cup coconut milk. Add salt and pepper, bring to a simmer and cook 5-7 minutes until tender. Remove from the heat. Stir in lime zest and sliced scallions. Set aside.

For peanut sauce, combine the peanut butter, 3 tablespoons lime juice, coconut milk, avocado oil, miso, ginger, fish sauce, red pepper flakes, Allulose, and ½ cup water in a small bowl. Stir until smooth. Taste and add salt if needed. If too thick, add tablespoons of hot water or more lime juice to thin.

Place the tofu slices on the sheet pan and season with salt. Spoon about a tablespoon of the peanut sauce over each slice and spread to cover. Roast until glaze is browned and set, about 15 minutes.

To serve, pile greens on a platter or in a bowl. Top with rice, then tofu slices. Spoon remaining peanut sauce over, garnish with the pickles, and sliced scallions. Serve.

* I used 2 cups of frozen riced cauliflower from Costco. You could also rice your own from a whole cauliflower using a food processor