TOFU optional

• 1/2 cup extra-firm tofu (excess liquid pressed out, crumbled with a fork)
• 1 Tbsp Coconut aminos  (or tamari or soy sauce if not GF)
• 1 tsp Chili garlic sauce (or 1/8 tsp red pepper flake as original recipe is written)
• 1/4 tsp ground turmeric (optional)

SAUCE

• 2 ½ Tbsp nut butter (almond butter, peanut butter, sunflower seed butter, etc.)
• 3 Tbsp lime juice
• 3 ½ Tbsp Coconut aminos  (or sub tamari or soy sauce if not GF // plus more to taste)
• 1/2 tsp red pepper flake (or sub 1 tsp chili garlic sauce- Huy Fong Foods brand)
• 1 ½ Tbsp maple syrup (12 g coconut sugar // plus more to taste)

VEGGIES

• 1 Tbsp sesame oil (sub water or omit if low/no-fat)
• 1 medium Serrano pepper (seeds + stem removed, thinly sliced // omit for less heat)
• 1 small bundle green onions (ends removed + thinly sliced)
• 1 ½ cups thinly sliced red cabbage
• 1 medium red bell pepper (cored and thinly sliced lengthwise)
• 2 Tbsp Coconut aminos  (or tamari or soy sauce if not gluten free // DIVIDED)
• 4-5 large carrots (peeled and ribboned with a vegetable peeler // ~4 cups packed)
• 6 leaves collard greens (large stems removed, stacked + thinly sliced // ~2 cups packed)
• 1/2 tsp freshly grated ginger (optional // or 1/4 tsp ground ginger as original recipe is written)
• 1/2 tsp freshly grated turmeric (optional // or 1/4 tsp ground turmeric)

FOR SERVING optional

• fresh cilantro
• Crushed peanuts / peanut sauce
• red pepper flake