This a quick and easy recipe to prepare. It’s full of veggies that are high in antioxidants because of the bright colors.  Red peppers and yellow peppers improve immune function as well and protect against sun damage.


  • 1/2 cup  fresh orange juice
  • 1/3 cup smooth organic all natural peanut butter
  • 1/3 cup broth (or just plain water if you don’t have broth)
  • 2 tbsp hot chili garlic sauce (if you don’t have this, then you can add more garlic and some red chili powder)
  • 1 clove garlic
  • 1/4 tsp red chili powder
  • 1 package of extra firm tofu diced in cubes (you can substitute this for chicken for those who eat meat)
  • 1 red pepper thinly sliced
  • 1/2 orange pepper sliced
  • 4 cups baby spinach
  • 1 tbsp coconut oil
  • 2 tbsp Bragg’s liquid amino’s (or soy sauce)
  • 1/4 tsp tumeric
  • sea salt to taste
  • In a small bowl add Bragg’s aminos, tumeric, red chili powder and mix together.  Add tofu to the bowl and coat it with the mixture.
  • In another small bowl, whisk orange juice with peanut butter, broth, chili garlic sauce, garlic and red chili powder. Set aside
  • In a stir fry skillet, heat coconut oil on medium-high, add tofu and cook on each side until it is lightly browned
  • Reduce heat to low-medium, add peppers and stir fry for another 3-5 min until slightly tender
  • Stir in sauce and spinach, cover and cook for another 3 min. If sauce is too thick then you can add water.
  • Add sea salt to taste
  • Remove from heat and stir until spinach is wilted
  • Serve on its own or over brown rice, quinoa or rice noodles (see pic of the noodles we use below)