This meal is perfect for prep or to enjoy whenever you please! When carbs are low with limited protein sources, you start to get creative. Paige Sabedra was a huge inspiration for this recipe! During prep she always sprinkles swerve and cinnamon on her egg whites and I wanted to make a vegan version. This recipe will knock your socks off!

INGREDIENT FACTS & NUTRITION:

Tofu: Tofu is a complete protein containing all 9 essential amino acids. Tofu is a good source of healthy fats and a variety of micronutrients. There are different types of tofu categorized by firmness and water content. The firmer tofu contains less water meaning more calories and nutrients. Silken & soft tofu contain more water meaning fewer calories and nutrients. Tofu is made from soybeans and contains isoflavones, a phytoestrogen similar to estrogen that may provide certain health benefits for women during menopause and the potential for a reduced risk of heart disease. Eating foods that are higher in protein can help lower your appetite.

INGREDIENTS:

1 block Organic High Protein Tofu (cut into triangles or sticks)

4 tbsp Swerve Granular Sugar Replacement

1 tbsp Cinnamon

SAUCES:

Drizzle Walden Farms Chocolate Syrup

or

Drizzle Walden Farms Pancake Syrup

or

2 tbsp Lakanto Sugar Free Powdered Monkfruit Sweetener

1-2 tsp Walden Farms Pancake Syrup

TOPPINGS:

45g Blueberries (frozen or fresh)

80g Strawberries (sliced or cubed)

70g Banana (sliced)

DIRECTIONS:

Open and drain tofu, press if needed. Cut tofu into even triangles or sticks. In a mixing bowl, combine swerve granulated sugar and cinnamon. Take a piece of tofu and mix it in the sugar and cinnamon mixture until all sides are completely coated, transfer to frying pan. Repeat this process for the remaining tofu. Pan fry tofu until desired firmness, 6-10 minutes. Be sure to flip the tofu occasionally to reduce burning. Prepare your prefered sauces, serve and enjoy!

Per serving: 150g serving size

Calories: 214 Carbs: 3g Fat: 12g Protein: 23g (not including toppings)