Vegan Tofu Bowl with Kale, Cabbage, Broccoli, Avocado, & Peanut Butter Sauce

I made this absolutely delicious vegan recipe from RunningonRealFood.com by Deryn Macey. I can't give it enough stars for the yum factor! It's also incredibly nutritious and satisfying in every way. If you're new to vegan cooking, this may not be the best recipe to start with, but if you have a little experience under your belt and have at least an hour to devote to preparing this delicious meal, it's totally worth the effort.

If you're like me and enjoy crispy tofu, you'll want to bake the tofu a little longer than suggested (an extra 5 minutes should do the trick). I would also recommend using 1 tbsp. of Sriracha instead of 2 tsp., if you enjoy that extra bit of flavor and using maple syrup instead of stevia for the Almond Butter Sauce. Also, I used peanut butter instead of almond butter for the sauce for a little sweeter flavor. If you're a peanut butter lover, then that will be the way to go with this recipe.

I also recommend using a food processor to quickly chop the cabbage as the cabbage needs to be turned into rice size pieces. It would be very time consuming to attempt that with a knife or even a blender. It may be worth investing in a food processor, if you don't already have one.

Link to the full recipe by Deryn Macey: https://runningonrealfood.com/low-carb-vegan-dinner-bowl/