Broccoli and Tofu in Spicy Sauce w/ Brazil Nuts
1/2 cup hot water
1/4 cup rice vinegar
2 tablespoons date sugar
1 tablespoon Bragg Liquid Aminos
2 teaspoons ground ginger
1/4-1/2 teaspoon cayenne, to taste
1 pound small broccoli florets
4 garlic cloves, pressed
12 ounces tofu, with water pressed out and cubed
1 cup chopped onion
2 scallions, chopped
1 cup chopped brazil nuts
To make sauce, whisk together water and almond butter until well combined. Add vinegar, date sugar, aminos, ginger, and cayenne. Place rest of ingredients, except for brazil nuts, into a crock pot. Pour sauce mixture over all and toss gently to mix. Cook on low for 6 hours. Add 3/4 cup brazil nuts and toss. Sprinkle remaining brazil nuts on top before serving.
Note: If you have whole brazil nuts that need to be chopped, you can place them in a food processor and use the pulse setting to chop them.
Calories 426; Protein 18 g; Carbohydrates 22 g; Total Fat 33.1 g; Saturated Fat 5.5 g; Cholesterol 0.1 mg; Sodium 161 mg; Fiber 6.5 g; Beta-Carotene 337 ug; Vitamin C 72 mg; Calcium 535 mg; Iron 3.7 mg; Folate 91 ug; Magnesium 206 mg; Zinc 2.9 mg; Selenium 459.8 ug