Ingredients
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For the Sauce:
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1/2 cup unsweetened soy milk (or water)
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2 tablespoons brown rice vinegar
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1 tablespoon maple syrup
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1 teaspoon freshly squeezze lemon juice
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1 teaspoon cornstarch (optional)
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1/4 teaspoon ground cayenne pepper (more if you like it spicier)
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Salt and black pepper to taste
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For the Stir Fry:
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1 block extra firm tofu (about 1 pound), drained and cubed
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1 head cauliflower (about 1 pound), cut into bite-sized florets
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1 small red bell pepper, cored and thinly sliced
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1 medium yellow bell pepper, cored and thinly sliced
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1 small green bell pepper, corred and thinly sliced
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1 large carrot, peeled and thinly sliced
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1/2 small purple cabbage, shredded
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1/2 cup frozen edamame (shelled and defrosted)
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1/4 cup chopped fresh cilantro (for garnish)
Directions
Sub_title: Budget-Friendly, Gluten-Free, High-Protein, Quick & Easy, Whole Foods Plant-Based, Zero Waste
Description: This easy and tasty vegan stir fry combines crunchy cauliflower florets, tender tofu, and vibrant vegetables in a mouthwatering sauce made from scratch! It’s budget-friendly, gluten-free, high-protein, whole foods plant-based, zero waste, and perfect for meal prep.
Ingredients:
For the Sauce:
– 1/2 cup unsweetened soy milk (or water)
– 2 tablespoons brown rice vinegar
– 1 tablespoon maple syrup
– 1 teaspoon freshly squeezze lemon juice
– 1 teaspoon cornstarch (optional)
– 1/4 teaspoon ground cayenne pepper (more if you like it spicier)
– Salt and black pepper to taste
For the Stir Fry:
– 1 block extra firm tofu (about 1 pound), drained and cubed
– 1 head cauliflower (about 1 pound), cut into bite-sized florets
– 1 small red bell pepper, cored and thinly sliced
– 1 medium yellow bell pepper, cored and thinly sliced
– 1 small green bell pepper, corred and thinly sliced
– 1 large carrot, peeled and thinly sliced
– 1/2 small purple cabbage, shredded
– 1/2 cup frozen edamame (shelled and defrosted)
– 1/4 cup chopped fresh cilantro (for garnish)
Instructions:
Step 1: Make the sauce
Combine all the ingredients for the sauce in a small bowl and whisk until smooth. Set aside.
Step 2: Prepare the vegetables
Place the cauliflower, tofu, and remaining vegetables in separate bowls and drizzle with 1-2 tablespoons of olive oil each. Use your hands to toss everything well.
Step 3: Cook the noodles
Cook the soba noodles according to the package instructions. Drain and rinse under cold water.
Step 4: Heat up the wok
Heat a large skillet or wok over medium-high heat. Add 1-2 tablespoons of avocado oil (or more if using a non-stick pan). Swirl the oil around to coat the bottom evenly.
Step 5: Add the tofu
Add the tofu to the hot wok and cook for about 3 minutes per side, until golden brown. Remove from the wok and set aside.
Step 6: Add the rest of the vegetables
Add the remaining vegetables to the same wok and cook for another 3-4 minutes, or until they start to soften. Stir occasionally to prevent burning.
Step 7: Add the sauce
Pour the prepared sauce into the wok and mix everything together. Bring the mixture to a simmer for about 1 minute.
Step 8: Serve immediately
Divide the vegetable stir fry among four serving bowls. Top with cooked soba noodles and additional sprinkles of sesame seeds, green onions, and cilantro. Enjoy!
Note: You can also serve this delicious vegan stir fry over cauliflower rice or zoodles for a low-carb option.
Difficulty: Easy
Servings: 4
Nutrition Facts (per serving): Calories: 351kcal, Protein: 20.5g, Carbohydrates: 46.2g, Fiber: 10.5g, Sugar: 4.2g, Fat: 10.5g, Saturated Fat: 1.5g, Cholesterol: 0mg, Sodium: 502.5mg
Steps
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1
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Step 1: Make the sauce |
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2
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Step 2: Prepare the vegetables |
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3
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Step 3: Cook the noodles |
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4
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Step 4: Heat up the wok |
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Step 5: Add the tofu |
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Step 6: Add the rest of the vegetables |
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Step 7: Add the sauce |
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Step 8: Serve immediately |
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20.5g, Carbohydrates: |
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10
Done
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46.2g, Fiber: |
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11
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10.5g, Sugar: |
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12
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4.2g, Fat: |
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13
Done
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10.5g, Saturated Fat: |
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14
Done
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1.5g, Cholesterol: 0mg, Sodium: |
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15
Done
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502.5mg |
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