Thai Peanut Flatbreads
with Roasted Tofu & Herby Carrot Salad
Sweet and spicy Thai peanut sauce complements crispy sprouted grain flatbreads. Tender roasted shallots and tofu are tossed in a picante carrot salad packed with fresh basil and mint. A sprinkling of toasted peanuts add some crunch to this high-protein, high-fiber flatbread.
Nutrition (per serving)
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INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1 shallot, peeled and roughly chopped
- 1 lime, zested and juiced
- 1 carrot, peeled and grated
- 1 Thai red chile, trimmed and thinly sliced (divided)
- 0.25 oz mint, leaves torn
- 0.25 oz basil, leaves torn
- 2 flatbreads
- 6 tbsp Thai peanut sauce
- 2 tbsp peanuts, crushed in bag
- 4 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Combine tofu, shallot, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until tofu is crispy and browned in places, 12 to 15 minutes. (4-servings: use 2 tbsp vegetable oil)
Combine carrot, just half the Thai chile, lime zest, lime juice, mint, basil, 1 tsp vegetable oil, and a pinch of salt and pepper in medium bowl. Stir in roasted tofu and shallot. (4-servings: use 2 tsp vegetable oil) (TIP: Add more Thai chile if you prefer more spice.)
Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Spread peanut sauce on flatbreads and top with tofu and herby carrot salad. Cut into quarters, transfer to plates, and sprinkle with peanuts. กินให้อร่อย!
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