Vegan Tofu Vegetable Stir Fry
Add this vegan tofu vegetable stir fry to your weeknight dinner rotation - it's that simple! I whip it up in two pans, one for the tofu and the other for the veggies for even faster prep.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Entree, Main Dish, Stir Fry, Vegan
Cuisine: Asian-inspired, Vegan
Servings: 3 servings
Calories: 540kcal
- 16 ounce package extra firm tofu drained
- 2 tablespoons canola oil divided
- 1/2 tablespoon sesame oil
- 2 small heads broccoli ~ 18 oz., chopped
- 1 red bell pepper cut into strips
- 3 carrots peeled, cut into strips
- 4 ounces cremini mushrooms chopped
- 2 tablespoons water
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons sriracha
- 2 cloves garlic minced
- 1/2 inch fresh ginger peeled and grated
- 1 cup frozen peas
- 1/2 cup cashews
- To Serve: brown rice sriracha sauce
Cut the tofu in half long ways, wrap in paper towels and press under a heavy object for 15 minutes. Cut into 1" cubes.
Heat 1 tablespoon of the oil in a non-stick skillet and add the tofu. Let tofu cook for 3 minutes on one side until golden brown. Gently turn onto the next side and repeat until most every side is golden brown. (I usually do 4 sides.)
To cook the vegetables, add the other 1 tablespoon of canola oil and sesame oil into a large, deep skillet. Add the broccoli, pepper, carrots, mushrooms and water. Toss and cook for 1 minute then cover and cook for 10 minutes.
Remove the lid and add the soy sauce, sriracha, garlic, ginger, black pepper, peas, and cashews. Cook for 3-4 minutes or until peas are thawed and any liquid is cooked off.
Toss in the tofu right before serving. Serve with brown rice and additional sriracha sauce.
Serving: 1serving | Calories: 540kcal | Carbohydrates: 55g | Protein: 33g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 1086mg | Potassium: 2303mg | Fiber: 17g | Sugar: 18g | Vitamin A: 14342IU | Vitamin C: 443mg | Calcium: 297mg | Iron: 8mg