Harvest Veggie Stir-Fry with Tofu

I came up with this stir-fry after a visit to my local farmer’s market, where I found some of the freshest fall veggies. It quickly became a favorite weeknight meal for its simplicity and versatility.

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Harvest Veggie Stir-Fry with Tofu

Cuisine: Asian, Plant-Based, Vegan Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 2 Estimated Cost: $ 3.48

Best Season: Suitable throughout the year

Description

This stir-fry celebrates fall produce with broccoli, carrots, and bell peppers, paired with crispy tofu for a balanced and nutritious meal.

Ingredients

Servings

• 1 block firm tofu (cubed)

• 1 cup broccoli florets

• 1 red bell pepper (sliced)

• 1 carrot (thinly sliced)

• 2 tbsp soy sauce

• 1 tbsp olive oil

• 1 tbsp maple syrup

• 1 tbsp rice vinegar

• 1 clove garlic (minced)

• Salt and pepper to taste

Instructions

1. Press tofu to remove excess moisture.
2. Heat oil in a pan and sauté tofu until crispy on all sides. Set aside.
3. Add more oil to the pan and sauté garlic, broccoli, bell pepper, and carrots.
4. Stir in soy sauce, maple syrup, and vinegar. Cook until veggies are tender but crisp.
5. Add tofu back into the pan and toss everything together. Serve hot.

Note

Substitute tofu with tempeh for a different texture.

Add sesame seeds for garnish.

Keywords: Vegan stir-fry, tofu stir-fry, fall vegetables, plant-based stir-fry