Tofu Stir-Fry
Stir-fry’s are my favorite quick and filling meal especially when I have a bunch of random veggies that need to get used up! This recipe I made for my family and they all loved it. To complete this tasty plant-based family meal we paired it with coconut rice, avocado, lime & cilantro. For faster preparation you could buy a frozen veggie mix already chopped!
Serves 4-6
Total Time: 30 mins
Ingredients:
Optional Pairings:
Coconut Rice
Avocado
Lime
Cilantro
1/2 Onion, chopped
One package of chopped Mushrooms
One Head of Broccoli Chopped
~1 Cup of Frozen Edamame
One package of Firm Organic Tofu or tempeh (drained)
1/3 Cup of Sunflower Seeds
~1 Cup of Shredded Carrots
Turmeric, Garlic, Salt, Pepper, Cinnamon, Italian Seasonings
Directions:
Chop the veggies and mushrooms.
Heat a large sauce pan to medium-low heat. Toss the chopped onion and mushrooms with dash of garlic powder & Italian seasonings, let it simmer for a few minutes.
Next add in the frozen edamame and broccoli. Sprinkle some salt, pepper, and cinnamon.
OPTION: In a separate small pan on medium heat cook bite-size slices of tempeh. Generously coat in Italian seasonings. Flip every few minutes to brown the sides!
In the stir fry pan push the veggies to one side of the pan and crumble the tofu on the other side. Evenly sprinkle 1-2 tablespoons of turmeric, more garlic, cinnamon, salt & pepper over the tofu, scramble it in.
Once the spices are scrambled in the tofu, mix everything all together. Add sunflower seeds (sub with almonds or peanuts). Add the seasoned tempeh and you got a protein packed, veggies filled, delicious stir fry for the fam!!