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Ingredients
US|METRIC
3 SERVINGS
- 1/2 cup extra firm tofu (excess liquid pressed out, crumbled with a fork)
- 1 Tbsp. coconut aminos (or tamari or soy sauce if not GF)
- 1 tsp. chili garlic sauce (or 1/8 tsp red pepper flake)
- 1/4 tsp. ground turmeric (optional)
- 2 1/2 Tbsp. nut butter (almond butter, peanut butter, sunflower seed butter, etc.)
- 3 Tbsp. lime juice
- 3 1/2 Tbsp. coconut aminos (or sub tamari or soy sauce if not GF, plus more to taste)
- 1/2 tsp. red pepper flake (or 1 tsp chili garlic sauce, Huy Fong Foods brand)
- 1 1/2 Tbsp. maple syrup (12 g coconut sugar // plus more to taste)
- 1 Tbsp. sesame oil (sub water or omit if low/no-fat)
- 1 serrano pepper (seeds + stem removed, thinly sliced, omit for less heat)
- 1 green onions (small bundle ,ends removed + thinly sliced)
- 1 1/2 cups red cabbage (thinly sliced)
- 1 red bell pepper (medium ,cored and thinly sliced lengthwise)
- 2 Tbsp. coconut aminos (or tamari or soy sauce if not gluten free, divided)
- 5 large carrots (4- ,peeled and ribboned with a vegetable peeler, ~4 cups packed or 300 g)
- 6 collard greens (large stems removed, stacked + thinly sliced, ~2 cups packed or 72 g)
- 1/2 tsp. ginger (freshly grated, or 1/4 tsp ground ginger, optional)
- 1/2 tsp. turmeric (freshly grated, or 1/4 tsp ground turmeric, optional)
- fresh cilantro
- peanuts (Crushed, / peanut sauce)
- red pepper flake
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