Tofu and Broccoli Stir-fry

Tofu and Broccoli Stir-fry
Recipe type: Vegan
Cuisine: Asian
Serves: 3
  • 2 14oz extra firm Tofu
  • 4-5 cups broccoli florets
  • 1 cup sliced mushrooms
  • 2 tbsp. avocado oil
  • Sauce:
  • 2 tbsp. soy sauce
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. maple syrup
  • 1 tbsp. minced garlic
  • ½ tsp. salt
  • ½ tsp. black pepper
  1. Slice tofu into 5 equal sections. With a kitchen towel or paper towels gently press to absorb moisture. In large pan heat avocado oil to medium heat. Fry tofu slices on both sides for 5-6 minutes, until golden brown and crispy. Lay on paper towels to absorb extra moisture. Do not drain oil from pan, to use for stir frying the rest of ingredients. Bring large pot of water to boil and add broccoli florets. Boil for 1 ½ minutes and drain. In the same large pan used for cooking tofu, heat to medium and add sliced mushrooms. Cook for 3-5 minutes or until full cooked and drain excess liquid. Remove mushrooms and set aside. Re-heat pan to medium low, allow to simmer for 2-3 minutes or until sauce is slightly thicken. Then add tofu, broccoli and mushrooms. Mix and gently fold in.
  2. Serve with brown rice or quinoa

My Tofu and Broccoli Stir-fry is my a vegan version of Beef and Broccoli. You can serve with brown rice or quinoa. Or if you are low carb you can skip the rice all together. Tofu is a great source of plant based protein, with 10 grams in 1/2 cup. Tofu is also low in calorie if your looking to lose weight. My tofu and broccoli stir-fry or any stir-fry is an easy way to get your servings of vegetables in as well.

Tofu Mushroom Broccoli small

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