SunButter Tofu Veggie Bowl

1 12 oz. block tofu, extra firm

1/4 cup SunButter Organic

1/4 cup soy sauce

1 teaspoon Sriracha

1/2 teaspoon ground ginger

dash of turmeric

2 tablespoons vegetable or olive oil

Line a plate with a folded paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 minutes. Remove the weight and drain off excess liquid. Pat tofu dry and cut into cubes, thick rectangles, or sticks.

In medium bowl mix SunButter, soy sauce, Sriracha, ground ginger, and turmeric. Add cubed tofu and toss to coat.

In skillet over medium heat, add oil and heat until oil shimmers and flows smoothly to coat the bottom of the pan, it should not smoke — if you see a wisp of smoke, lower the heat slightly and add tofu. Cook 5 to 7 minutes on each side until lightly browned.

Serve with of your choice of steamed or stir-fried veggies (carrots, broccoli, red cabbage, and collard greens) and cooked brown rice.

SERVING SUGGESTION: Add an extra drizzle of SunButter on top!