1.5 Greens 1Red 1Orange
INGREDIENTS
4 egg whites
½ Red container cubed tofu (or about 1/3 cup)
1 Orange container
dry roasted peanuts, chopped (or about ¼ cup)
1 garlic clove,
minced
½ cup green onions,
chopped
1 tbsp roughly
chopped cilantro
1 medium zucchini,
spiral cut with a spiralizer
1 tbsp freshly
squeezed lime juice
1 tbsp tamarind
concentrate
2 tbsp soy sauce
1 tbsp white vinegar
1 tsp honey
1 tbsp chili powder
½ tsp cayenne pepper (or to taste)
INSTRUCTIONS
1
Scramble the egg whites and set aside.
2
Place lime juice, tamarind concentrate, soy sauce, vinegar,
honey, chili powder and cayenne
3
Place a large skillet or wok over medium heat. Spray skillet
with nonstick cooking spray and add in the tofu and garlic. Cook for about 3-5
minutes, stirring frequently, until the tofu begins to brown. Add in the sauce
and cook for 2-3 minutes.
4
Add in the zucchini noodles and cilantro and stir to combine
thoroughly.
5
Cook for about 2 minutes or until noodles soften and then add in
the scrambled eggs. Cook for about 1-2
minutes, tossing to fully combine.
6
Turn off the heat and mix in the peanuts and green onions.
