Vegan Tofu Vegetable Stir-fry

by | Dec 2020

241647~|freepik_bbq~|flat031-spatula~|

prep - 5 mins

241473~|freepik_restaurant~|flat025-cooking~|

Cook - 15 mins

241473~|freepik_restaurant~|flat032-pasta~|

Servings - 1

241498~|freepik_webdesign~|flat029-tag~|

This Vegan stir-fry recipe is perfect for anyone looking for a lot of food for few calories, this recipe alone contains over half a kilo of food for less than 400 calories. With 35.9g of protein, you can’t go wrong with this recipe, and can be enjoyed alone or with rice or noodles.

Macros per serving:

Cals: 380kcal
Protein: 35.9g
Carbs: 33.5g
Fat: 12.9g

Ingredients

  • 200g Tofu
  • 150g Broccoli/Tenderstem Broccoli
  • 100g Mixed Peppers
  • 100g Chestnut Mushrooms (Sliced)
  • 30g Bean Sprouts
  • 1 Large Carrot (Shredded/Grated)
  • 50g Red Cabbage (Shredded)
  • 1 tsp Minced Garlic
  • 1 tsp Fresh Ginger
  • 2 tbsp Thai Sweet Chilli Sauce (Vegan friendly version)
  • 2 tbsp Soy Sauce

Method

1) In a separate bowl add together, your soy sauce, thai sweet chilli, and a tbsp of water and mix well. Cut your tofu into cubes and leave to marinade in the sauce for at least 20 minutes. If you can prepare this ahead of time the longer the tofu marinades the more flavour it will absorb (please follow any additional advice on your packaging for preparation to cook if applicable).

2) In a wok/pan on medium heat with some 1 calorie cooking spray add in you ginger, garlic and tofu. Stir and cook until aromatic and the tofu has lightly browned all over. Half way through cooking add in all vegetables except for bean sprouts. Save the rest of your tofu sauce till later.

3) Once the tofu has lightly browned, add in the rest of your sauce and bean sprouts and continue to cook and stir for another minute or so.

4) Remove from the heat and serve!

This recipe pairs really well with rice and noodles

Vegan Tofu Vegetable Stir-fry

by | Dec 2020

241647~|freepik_bbq~|flat031-spatula~|

prep time - 5 mins

241473~|freepik_restaurant~|flat025-cooking~|

Cooking time - 15 mins

241473~|freepik_restaurant~|flat032-pasta~|

Servings - 1

241498~|freepik_webdesign~|flat029-tag~|

This Vegan stir-fry recipe is perfect for anyone looking for a lot of food for few calories, this recipe alone contains over half a kilo of food for less than 400 calories. With 35.9g of protein, you can’t go wrong with this recipe, and can be enjoyed alone or with rice or noodles.

Macros per serving:

Calories: 380kcal
Protein: 35.9g
Fat: 12.9g
Carbohydrates: 33.5g

Ingredients

  • 200g Tofu
  • 150g Broccoli/Tenderstem Broccoli
  • 100g Mixed Peppers
  • 100g Chestnut Mushrooms (Sliced)
  • 30g Bean Sprouts
  • 1 Large Carrot (Shredded/Grated)
  • 50g Red Cabbage (Shredded)
  • 1 tsp Minced Garlic
  • 1 tsp Fresh Ginger
  • 2 tbsp Thai Sweet Chilli Sauce (Vegan friendly version)
  • 2 tbsp Soy Sauce

Method

1) In a separate bowl add together, your soy sauce, thai sweet chilli, and a tbsp of water and mix well. Cut your tofu into cubes and leave to marinade in the sauce for at least 20 minutes. If you can prepare this ahead of time the longer the tofu marinades the more flavour it will absorb (please follow any additional advice on your packaging for preparation to cook if applicable).

2) In a wok/pan on medium heat with some 1 calorie cooking spray add in you ginger, garlic and tofu. Stir and cook until aromatic and the tofu has lightly browned all over. Half way through cooking add in all vegetables except for bean sprouts. Save the rest of your tofu sauce till later.

3) Once the tofu has lightly browned, add in the rest of your sauce and bean sprouts and continue to cook and stir for another minute or so.

4) Remove from the heat and serve!

This recipe pairs really well with rice and noodles

[et_pb_module_placeholder selected_tabs="all"]