Thai Peanut Flatbreads
roasted tofu, herby carrot salad
Sweet and spicy Thai peanut sauce (also available in our Grocery) complements crispy flatbreads. Topped with tofu and a bright carrot salad for a half-hour hit that’s high in protein and fiber.
Nutrition (per serving)
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INGREDIENTS
- 10 oz extra firm non-GMO tofu, patted dry and torn into bite-size pieces
- 1 shallot, peeled and roughly chopped
- 1 carrot, peeled and grated
- 1 Thai red chile, trimmed and thinly sliced
- 1 lime, zested and juiced
- 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 (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
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.
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. (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!
Wash hands and cutting board well after handling chiles. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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