Description
A quick and healthy Tofu and Vegetable Stir-Fry packed with vibrant veggies and protein-rich tofu, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 large shallot, chopped (approximately 1/4 cup)
- 8 oz baby bella mushrooms, sliced, or white button mushrooms
- 1/2 teaspoon fine sea salt
- 1 red bell pepper, chopped
- 1 large clove garlic, minced
- 12 oz organic extra-firm tofu, drained and rinsed, crumbled, or firm tofu
- 2 teaspoons mushroom powder
- 2 tablespoons nutritional yeast
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon kala namak (black salt)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup baby spinach, fresh
- Chives, chopped (optional)
Instructions
- Heat a medium non-stick skillet or cast-iron pan over medium to medium-low heat for 3 minutes. Add the olive oil and swirl it around the pan to coat evenly.
- Add the shallot to the pan; sauté for 30 seconds until fragrant, then toss in the mushrooms and sea salt. Cook until the mushrooms start to brown.
- Add the bell pepper and garlic; cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the crumbled tofu, mushroom powder, nutritional yeast, turmeric, kala namak, and ground black pepper. Mix thoroughly and cook for another four minutes, stirring to combine.
- If the mixture feels too dry, add 2 to 4 tablespoons of water.
- In the last minute of cooking, stir in the baby spinach until wilted. Serve and enjoy! Top with chopped chives if desired.
Notes
For added protein, toss in some cooked edamame or tempeh. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg