A quick and satisfying stir-fry featuring shredded cabbage, almond butter, and tofu for a creamy and low-carb vegan keto meal.
Ingredients:
- 150g firm tofu, sliced
- 2 cups shredded cabbage
- 2 tablespoons almond butter
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- In a pan, heat sesame oil over medium heat.
- Add tofu slices and cook until browned.
- Add shredded cabbage, ginger, and garlic to the pan.
- In a small bowl, whisk together almond butter and rice vinegar.
- Pour the almond butter mixture over the stir-fry and toss to coat.
- Cook until the cabbage is tender.
- Season with salt and pepper.
Nutritional Information (Approximate):
- Calories: 500
- Protein: 15g
- Fat: 40g
- Carbohydrates: 9g
- Fiber: 5g
Adjust portion sizes according to individual dietary needs. These vegan keto recipes offer a variety of flavors and textures while keeping net carbs under 10g. Enjoy these plant-based, low-carb meals!
If you liked this recipe, check out our keto recipes for Tofu and Spinach Scramble with Almond Pesto & Coconut Cauliflower Rice with Tofu and Vegetables.