Tofu-Veggie Larb

INGREDIENTS

Avocado oil 

1 small onion, finely diced

2 large cloves of garlic, finely chopped

Red chili flakes

1 small zucchini, diced 

1 baby bok choy, chopped 

15 oz extra-firm tofu 

Soy sauce

Coconut aminos

Lime juice

Fresh mint, chopped (cilantro and basil also work)

Serve in cabbage or lettuce cups or with a cabbage slaw and rice 

METHOD

1.  Heat up some avocado oil in a pan.

2. Add onion to the pan and sauté until translucent. Then, add garlic and a pinch of chili flakes. Cook for 2 minutes.

3. Add the chopped zucchini and boy choy to the pan and sauté for 3-4 minutes or until vegetables have begun to soften.

4. Use your hands to crumble the tofu into the pan and then use a spatula to break the tofu into smaller pieces. Cook for 5 minutes.

5. Season the tofu and veggies with soy sauce, coconut aminos, and lime juice to taste. Finish with herbs.

6. Taste and adjust for seasoning. Enjoy:)