25+ Healthy Friday Low-Sodium Tofu Recipes You’ll Love

Fridays are the perfect time to unwind and treat yourself to a delicious, yet healthy, meal.

If you’re aiming to keep your sodium intake in check, tofu can be your best friend. Versatile, nutritious, and incredibly adaptable, tofu is a great way to enjoy a flavorful dish without the added salt.

In this blog, we’ll explore over 25 low-sodium tofu recipes that will make your Fridays as tasty as they are heart-healthy.

Whether you’re a seasoned tofu enthusiast or new to plant-based meals, these recipes are bound to excite your taste buds without compromising your dietary goals.

25+ Healthy Friday Low-Sodium Tofu Recipes You’ll Love

With these 25+ low-sodium tofu recipes, you can enjoy a satisfying and flavorful Friday meal that aligns with your health-conscious lifestyle.

From savory stir-fries to comforting soups, tofu offers endless possibilities for creating low-sodium, delicious dishes.

Remember, a little creativity in the kitchen can go a long way in making meals exciting without the need for excessive salt.

So, why not start your next Friday with a nutritious, tofu-based dish that will leave you feeling good inside and out?

Tofu Stir-Fry with Garlic Ginger Sauce

This quick and easy tofu stir-fry is packed with flavor while being low in sodium and carbs, making it ideal for a keto-friendly lunch. Featuring fresh veggies and a fragrant garlic-ginger sauce, this dish delivers satisfying crunch and protein in every bite. It’s perfect for a balanced, health-conscious meal without sacrificing taste.

Ingredients:

• 1 block of extra-firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 2 cups mixed low-carb vegetables (e.g., broccoli, bell peppers, zucchini)
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon coconut aminos (a low-sodium soy sauce alternative)
• 1 teaspoon rice vinegar
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside.
2. In the same skillet, heat sesame oil and sauté garlic and ginger until fragrant, about 30 seconds.
3. Add the vegetables and stir-fry for 3-5 minutes, keeping them crisp but tender.
4. Return the tofu to the skillet and stir in coconut aminos, rice vinegar, and red pepper flakes. Cook for another 2 minutes, letting the flavors meld.

This tofu stir-fry is a vibrant, flavorful dish perfect for a Friday lunch. Its simplicity and nutritional profile make it a go-to recipe for anyone on a low-sodium, keto diet. Pair it with cauliflower rice for an even more filling meal!

Crispy Tofu Lettuce Wraps with Avocado Dressing

Lettuce wraps are a fun, low-carb alternative to sandwiches, and this version features crispy tofu paired with a creamy avocado dressing. This light yet filling dish is ideal for busy Fridays when you want something quick, delicious, and guilt-free.

Ingredients:

• 1 block of extra-firm tofu, pressed and cut into strips
• 2 tablespoons almond flour
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 head of butter or romaine lettuce (leaves separated)
• 1 ripe avocado
• 2 tablespoons lime juice
• 1 tablespoon unsweetened coconut yogurt
• ½ teaspoon garlic powder
• Salt substitute (optional)

Instructions:

1. Toss the tofu strips with almond flour and paprika to coat evenly.
2. Heat olive oil in a skillet and pan-fry the tofu strips until crispy on all sides. Set aside.
3. Blend avocado, lime juice, coconut yogurt, garlic powder, and a pinch of salt substitute until smooth to make the dressing.
4. Assemble the lettuce wraps by placing crispy tofu on a lettuce leaf and drizzling with the avocado dressing.
5. Serve immediately and enjoy!

These crispy tofu lettuce wraps are a fresh and satisfying lunch option for keto enthusiasts. The creamy avocado dressing adds a delightful tang while keeping the dish low in sodium and carbs. Perfect for a fun and portable Friday meal!

Tofu Zoodles with Creamy Cashew Sauce

Transform zucchini into a pasta substitute with this low-carb, creamy tofu zoodle recipe. The rich cashew-based sauce provides a luxurious feel while being dairy-free and low in sodium. This hearty, keto-friendly dish will make your Friday lunches feel special and

Ingredients:

• 1 block of extra-firm tofu, cubed
• 2 medium zucchinis, spiralized into zoodles
• 1 tablespoon olive oil
• ½ cup raw cashews (soaked for 2 hours)
• ½ cup unsweetened almond milk
• 1 teaspoon nutritional yeast
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 teaspoon olive oil for sauce
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the tofu cubes until golden brown. Set aside.
2. In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic powder, lemon juice, and olive oil. Blend until creamy and smooth.
3. In the same skillet, lightly sauté the zoodles for 2 minutes to warm them without softening too much.
4. Add the tofu to the zoodles and pour the cashew sauce over the top. Toss gently to coat.
5. Garnish with fresh parsley and serve immediately.

Tofu zoodles with creamy cashew sauce offer a decadent yet low-carb and low-sodium meal that’s perfect for a healthy Friday lunch.

Spicy Tofu and Avocado Salad

This spicy tofu and avocado salad is a refreshing and satisfying low-sodium, keto-friendly lunch option. The combination of creamy avocado, crispy tofu, and a zesty chili-lime dressing creates an irresistible, protein-packed dish that’s light yet fulfilling. It’s perfect for a flavorful Friday meal that doesn’t compromise on nutrition.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 ripe avocado, cubed
• 2 cups mixed greens (e.g., arugula, spinach, or kale)
• 1 small cucumber, sliced
• 1 tablespoon chili powder
• 1 tablespoon lime juice
• 1 teaspoon olive oil for dressing
• 1 teaspoon apple cider vinegar
• Salt substitute, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until golden and crispy, about 7-10 minutes.
2. In a large bowl, combine the mixed greens, cucumber, and avocado cubes.
3. In a small bowl, whisk together chili powder, lime juice, olive oil, apple cider vinegar, and a pinch of salt substitute.
4. Add the crispy tofu to the salad and drizzle the chili-lime dressing over the top.
5. Toss gently and garnish with fresh cilantro before serving.

This spicy tofu and avocado salad offers a perfect balance of protein, healthy fats, and flavor. It’s a refreshing, vibrant dish that works wonderfully as a low-sodium, low-carb lunch option. Whether enjoyed on its own or paired with a side of roasted veggies, it’s sure to satisfy your hunger and cravings.

Tofu and Cauliflower Rice Stir-Fry

This tofu and cauliflower rice stir-fry is a great low-carb, keto-friendly dish that replaces traditional rice with cauliflower for a nutritious, lighter alternative. The tofu adds protein, and the stir-fried vegetables pack in essential vitamins and minerals, creating a balanced meal that is both hearty and satisfying without being high in sodium.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tablespoon sesame oil
• 1 small bell pepper, diced
• 1 small carrot, julienned
• 1 cup broccoli florets
• 1 tablespoon coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• Salt substitute to taste
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown and crispy, about 7-10 minutes.
2. Remove the tofu and set it aside. In the same skillet, add the bell pepper, carrot, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. Add the cauliflower rice and stir to combine with the vegetables. Cook for an additional 2-3 minutes until the cauliflower rice is heated through.
4. Return the tofu to the skillet and pour in the coconut aminos, rice vinegar, garlic powder, and a pinch of salt substitute. Stir well to combine and heat for another minute.
5. Garnish with sesame seeds and serve warm.

This tofu and cauliflower rice stir-fry is a fantastic option for anyone following a keto or low-sodium diet. It’s a light yet filling meal, loaded with vegetables and plant-based protein. The use of cauliflower rice keeps the dish low-carb, while the sesame oil and coconut aminos add rich flavor without excess sodium.

Tofu and Zucchini Noodles with Pesto

This tofu and zucchini noodles (zoodles) dish with pesto is a perfect low-sodium, keto-friendly lunch for those who crave Italian flavors. The fresh basil pesto is a healthy alternative to store-bought versions, and it pairs wonderfully with the light, crunchy zucchini noodles and protein-packed tofu. It’s a flavorful yet guilt-free way to enjoy pasta without the carbs.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 2 medium zucchinis, spiralized into zoodles
• 1 cup fresh basil leaves
• ¼ cup olive oil
• 2 tablespoons pine nuts
• 2 cloves garlic
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• Salt substitute to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add tofu cubes and cook until golden brown and crispy, about 7-10 minutes.
2. While the tofu cooks, prepare the pesto by blending basil leaves, olive oil, pine nuts, garlic, nutritional yeast, lemon juice, and salt substitute in a food processor until smooth.
3. In a separate skillet, lightly sauté the zoodles in olive oil for 1-2 minutes until just tender.
4. Toss the zucchini noodles with the pesto and add the crispy tofu. Mix gently to combine.
5. Serve immediately and enjoy the freshness of this low-carb, keto-friendly dish.

This tofu and zucchini noodle pesto dish is an excellent choice for anyone looking to enjoy a pasta-like experience without the carbs. The homemade pesto elevates the dish, while the tofu provides a satisfying, protein-rich component. It’s an easy and delightful meal that fits perfectly into a low-sodium, keto lifestyle.

Tofu and Cucumber Avocado Sushi Rolls

These tofu and cucumber avocado sushi rolls are a fun, fresh, and low-sodium lunch option that’s also keto-friendly. Made without traditional rice, the rolls use cucumber as a base, offering a crunchy, refreshing alternative. Packed with creamy avocado, crispy tofu, and a light soy-free dressing, these sushi rolls are a perfect way to enjoy Japanese flavors while staying within your dietary goals.

Ingredients:

• 1 block extra-firm tofu, pressed and cut into thin strips
• 1 medium cucumber, thinly sliced lengthwise
• 1 ripe avocado, sliced
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon coconut aminos (or tamari for gluten-free)
• 1 teaspoon sesame seeds
• 1 sheet nori (optional)

Instructions:

1. Slice the tofu into thin strips and pan-fry in sesame oil until crispy on all sides, about 5-7 minutes. Set aside.
2. Slice the cucumber and avocado into long strips.
3. If using nori, place the sheet on a clean surface and layer the cucumber and tofu strips in the center. Skip the nori if you prefer a fresh, rice-less roll.
4. Lay the avocado slices on top of the tofu and cucumber.
5. Drizzle with coconut aminos and rice vinegar. Roll up the ingredients tightly, using the cucumber to wrap the sushi.
6. Slice the roll into bite-sized pieces and garnish with sesame seeds. Serve immediately.

These tofu and cucumber avocado sushi rolls are a creative, low-sodium lunch option that satisfies sushi cravings while being light and keto-friendly. The crisp cucumber and creamy avocado complement the savory tofu, and the coconut aminos offer a mild, healthy soy alternative. A refreshing, fun, and nutritious dish for your Friday lunch!

Tofu and Spinach Stuffed Mushrooms

These tofu and spinach stuffed mushrooms are a flavorful, keto-friendly option that’s perfect for a low-carb lunch. The earthy mushrooms are stuffed with a savory mixture of tofu and spinach, seasoned with garlic and herbs, and baked until golden. This dish is a great way to enjoy a nutrient-packed meal that’s both satisfying and delicious.

Ingredients:

• 6 large mushroom caps, stems removed
• 1 block extra-firm tofu, crumbled
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt substitute, to taste
• 1 tablespoon nutritional yeast (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet and cook for another 2 minutes until wilted.
4. Stir in the crumbled tofu, oregano, and salt substitute. Cook for 3-4 minutes, letting the flavors combine.
5. Stuff the mushroom caps with the tofu-spinach mixture, pressing gently to pack them in.
6. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, until golden brown and cooked through.
7. Garnish with nutritional yeast and fresh parsley before serving.

These tofu and spinach stuffed mushrooms are an excellent low-sodium, keto-friendly dish that’s perfect for a Friday lunch. The combination of savory tofu, garlic, and fresh spinach makes for a filling and satisfying meal. It’s an easy, delicious way to enjoy a vegetable-packed dish without compromising on flavor.

Tofu and Bell Pepper Fajitas

These tofu and bell pepper fajitas offer a low-sodium, keto-friendly twist on a classic Mexican dish. The crispy tofu paired with sautéed bell peppers and onions is seasoned with aromatic spices, creating a satisfying, flavorful meal that’s both nutritious and low

Ingredients:

• 1 block extra-firm tofu, pressed and cut into strips
• 2 bell peppers, thinly sliced
• 1 medium onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 tablespoon lime juice
• Salt substitute, to taste
• Lettuce leaves or low-carb tortillas for serving
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the tofu strips and cook until crispy and golden, about 7-10 minutes. Set aside.
2. In the same skillet, add the sliced bell peppers and onion. Sauté for 5-7 minutes, until the vegetables are tender.
3. Add the cumin, smoked paprika, chili powder, lime juice, and salt substitute to the skillet. Stir to coat the vegetables in the spices.
4. Return the tofu to the skillet and toss everything together, cooking for another 2 minutes.
5. Serve the tofu and pepper mixture in lettuce leaves or low-carb tortillas. Garnish with fresh cilantro and enjoy!

These tofu and bell pepper fajitas are a vibrant and tasty way to enjoy a Mexican-inspired meal without the carbs. The crispy tofu and sweet peppers, combined with zesty lime and spices, create a perfect balance of flavors. Whether served in lettuce wraps or with low-

Tofu and Kale Coconut Curry

This tofu and kale coconut curry is a rich, aromatic dish perfect for a low-sodium, keto-friendly lunch. The creamy coconut milk pairs wonderfully with tofu, kale, and an array of fragrant spices to create a hearty, comforting meal that’s both flavorful and nutritious. It’s the ideal way to enjoy curry without the carbs and high sodium content.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 2 cups kale, chopped
• 1 tablespoon coconut oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 cup full-fat coconut milk
• 1 tablespoon coconut aminos (or low-sodium soy sauce)
• 1 tablespoon lime juice
• Salt substitute, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the tofu cubes and cook until golden and crispy, about 7-10 minutes. Remove tofu and set aside.
2. In the same skillet, add the turmeric, cumin, ground ginger, and garlic powder. Stir for 30 seconds to toast the spices.
3. Add the chopped kale to the skillet and sauté for 2-3 minutes until it begins to wilt.
4. Pour in the coconut milk and coconut aminos. Stir well to combine and bring the mixture to a gentle simmer.
5. Return the tofu to the skillet and let everything simmer together for an additional 5-7 minutes until heated through and the flavors meld.
6. Stir in lime juice and adjust seasoning with salt substitute as needed. Garnish with fresh cilantro and serve.

This tofu and kale coconut curry is an indulgent, keto-friendly dish that’s full of flavor. The creamy coconut milk and fragrant spices create a satisfying base, while the tofu adds protein and texture. Perfect for a low-sodium lunch, this curry will warm you up and leave you feeling nourished and satisfied.

Tofu and Asparagus Stir-Fry with Lemon Soy Sauce

A quick and refreshing dish, this tofu and asparagus stir-fry is a healthy, low-sodium, and keto-friendly option. The asparagus adds a crunch and freshness, while the tofu provides protein. The lemon soy sauce dressing gives the stir-fry a zesty kick, making it a delightful and nutritious choice for a light lunch.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon sesame oil
• 1 tablespoon coconut aminos
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon ginger powder
• Salt substitute, to taste
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add tofu cubes and cook, turning occasionally, until golden and crispy, about 7-10 minutes. Remove tofu and set aside.
2. In the same skillet, add the asparagus pieces and sauté for 3-4 minutes until tender but still crisp.
3. In a small bowl, whisk together coconut aminos, lemon juice, garlic powder, ginger powder, and a pinch of salt substitute.
4. Return the tofu to the skillet with the asparagus. Pour the lemon soy sauce over the tofu and asparagus and toss to coat evenly. Cook for another 2-3 minutes to combine the flavors.
5. Garnish with sesame seeds and serve immediately.

This tofu and asparagus stir-fry with lemon soy sauce is a light and refreshing meal that packs a punch in flavor. The tofu provides the necessary protein, while the asparagus adds texture and a healthy dose of fiber. With a tangy lemon soy sauce, this dish is an ideal low-sodium, keto lunch that won’t leave you feeling heavy.

Tofu and Roasted Brussels Sprouts Salad with Balsamic Glaze

This tofu and roasted Brussels sprouts salad with balsamic glaze is a fantastic low-sodium, keto-friendly lunch option. The roasted Brussels sprouts are crispy and caramelized, pairing beautifully with the crispy tofu and the tangy balsamic glaze. This salad is not only delicious but also packed with nutrients, making it a perfect, satisfying dish.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt substitute, to taste
• Fresh arugula or spinach for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon olive oil and a pinch of salt substitute. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes until golden and crispy, stirring halfway through.
2. While the Brussels sprouts roast, heat the remaining olive oil in a skillet over medium heat. Add the tofu cubes and cook until golden and crispy, about 7-10 minutes.
3. In a small bowl, whisk together balsamic vinegar, Dijon mustard, garlic powder, and a pinch of salt substitute to make the dressing.
4. Once the Brussels sprouts are roasted, combine them with the crispy tofu in a large bowl. Drizzle the balsamic dressing over the top and toss to combine.
5. Serve the salad over a bed of fresh arugula or spinach for added greens and enjoy.

This tofu and roasted Brussels sprouts salad is a bold and flavorful dish that’s both low-sodium and keto-friendly. The crispy tofu and caramelized Brussels sprouts provide a satisfying crunch, while the tangy balsamic glaze adds a touch of sweetness and acidity. This salad is the perfect lunch for a Friday, offering both nutrition and great taste.

Tofu and Avocado Breakfast Bowl

This tofu and avocado breakfast bowl is a nourishing and filling low-sodium, keto-friendly meal that’s perfect for jump-starting your day. With sautéed tofu, creamy avocado, and a sprinkle of seeds, this bowl is a healthy alternative to traditional breakfast dishes, offering protein, healthy fats, and fiber in one bowl. It’s a great way to enjoy a savory start to your morning without the carbs.

Ingredients:

• 1 block extra-firm tofu, pressed and crumbled
• 1 ripe avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt substitute, to taste
• 1 tablespoon chia seeds or sunflower seeds
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the crumbled tofu and sauté for 5-7 minutes, stirring occasionally, until golden brown and crispy.
2. Season the tofu with turmeric, paprika, garlic powder, and salt substitute. Continue cooking for another 2 minutes to allow the spices to meld with the tofu.
3. In a serving bowl, layer the sautéed tofu, sliced avocado, and seeds.
4. Garnish with fresh cilantro and serve immediately.

This tofu and avocado breakfast bowl is a wonderful, low-sodium, keto-friendly alternative to a typical breakfast. With its hearty tofu base, creamy avocado, and crunchy seeds, this dish provides a balanced start to your day, giving you energy without the carbs. It’s satisfying, flavorful, and easy to prepare, making it perfect for busy mornings.

Tofu and Eggplant Parmesan

This tofu and eggplant parmesan is a keto-friendly, low-sodium take on the classic Italian dish. With roasted eggplant and crispy tofu, topped with a homemade tomato sauce and melted cheese (optional), it’s a comforting meal that fits within a low-carb, low-sodium diet. This dish is great for a satisfying lunch that feels indulgent but remains healthy.

Ingredients:

• 1 block extra-firm tofu, pressed and sliced
• 2 medium eggplants, sliced into rounds
• 1 tablespoon olive oil
• 1 cup homemade or low-sodium marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Fresh basil for garnish (optional)
• ½ cup shredded mozzarella or vegan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway through, until tender and golden.
3. Meanwhile, heat a non-stick skillet over medium heat and cook the tofu slices until crispy on both sides, about 5-7 minutes.
4. In a baking dish, layer the roasted eggplant, crispy tofu, and marinara sauce. Sprinkle with oregano, garlic powder, onion powder, and cheese (if using).
5. Bake for an additional 10-15 minutes until the cheese melts and the sauce is bubbling.
6. Garnish with fresh basil and serve warm.

This tofu and eggplant parmesan is a comforting, low-sodium, and keto-friendly dish that satisfies those pasta cravings without the carbs. The roasted eggplant and crispy tofu mimic the traditional texture of the dish, while the homemade marinara sauce brings everything together with rich flavor. It’s a perfect meal for lunch or dinner, and a great way to enjoy a healthier version of a classic.

Tofu and Cabbage Stir-Fry with Peanut Sauce

This tofu and cabbage stir-fry with peanut sauce is a delicious, low-sodium, keto-friendly dish that combines savory tofu with crunchy cabbage and a creamy peanut sauce. This meal is quick to prepare, full of flavor, and perfect for anyone looking to enjoy a filling lunch without carbs. The peanut sauce adds richness and depth to the stir-fry, while keeping it light and healthy.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 3 cups cabbage, shredded
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 tablespoons peanut butter (unsweetened)
• 1 tablespoon coconut aminos (or low-sodium soy sauce)
• 1 teaspoon rice vinegar
• 1 teaspoon lime juice
• 1 teaspoon grated ginger
• Salt substitute, to taste
• 1 tablespoon chopped peanuts for garnish

Instructions:

1. Heat sesame oil and olive oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown and crispy, about 7-10 minutes. Set aside.
2. In the same skillet, add the shredded cabbage and stir-fry for 3-4 minutes until slightly softened but still crunchy.
3. In a small bowl, whisk together the peanut butter, coconut aminos, rice vinegar, lime juice, ginger, and a pinch of salt substitute. Add a little water if the sauce is too thick.
4. Return the tofu to the skillet with the cabbage and pour the peanut sauce over the top. Toss to coat and cook for another 2-3 minutes to warm everything through.
5. Garnish with chopped peanuts and serve immediately.

This tofu and cabbage stir-fry with peanut sauce is a perfect low-sodium, keto-friendly lunch option. The tofu provides protein, while the cabbage adds fiber and crunch. The creamy peanut sauce ties everything together with a rich, savory flavor. It’s a quick, healthy, and satisfying dish that’s great for busy days when you want something tasty and nutritious.’

Note: More recipes are coming soon!