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Tofu with Veggies

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35min

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4 servings

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This flavorful and nutritious Tofu with Veggies is a delightful vegan stir-fry that combines protein-rich tofu with a colorful medley of vegetables in a savory, Asian-inspired sauce. Packed with vitamins, minerals, and plant-based goodness, this quick and easy dish is perfect for a healthy lunch or dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
9 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the tofu

Drain the tofu and press it between two plates with a weight on top for 10 minutes to remove excess water. Cut the tofu into 1-inch cubes.

2
Prepare the vegetables

Cut the broccoli into bite-sized florets. Peel and slice the carrots. Remove the seeds and slice the bell pepper. Cut the zucchini into half-moons. Peel and thinly slice the onion. Peel and mince the garlic cloves. Peel and grate the ginger.

3
Make the sauce

In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Set aside.

4
Stir-fry the tofu

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and stir-fry for 5 minutes or until golden brown. Transfer the tofu to a plate.

5
Stir-fry the vegetables

Heat the remaining 1 tablespoon of olive oil in the same skillet. Add the sliced onion and stir-fry for 2 minutes. Add the broccoli, carrots, bell pepper, zucchini, minced garlic, grated ginger, red pepper flakes, salt, and black pepper. Stir-fry for 5-7 minutes or until the vegetables are crisp-tender.

6
Combine and serve

Return the tofu to the skillet and pour in the sauce. Stir-fry for 1-2 minutes or until heated through. Thinly slice the scallions. Serve the Tofu with Veggies hot, garnished with sliced scallions.

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