Veggie Stir-Fry with Baked Tofu and Vegetables
Ingredients
- 1 block tofu
- 2 teaspoons garlic chili sauce
- 1 tablespoon tamari
- 1 tablespoon nutritional yeast
- sliced mushrooms
- onion
- broccoli
- bell pepper
- tamari (splash)
- sweet chili sauce (about 1 tablespoon)
Preparation
Drain and press the tofu, then cut into cubes.
Add tofu cubes to a container with 2 teaspoons garlic chili sauce, 1 tablespoon tamari, and 1 tablespoon nutritional yeast.
Seal the container and shake gently to coat the tofu completely.
Place the coated tofu on a lined baking sheet and bake in the oven at 400F for 20-25 minutes.
In a pan, add sliced mushrooms and onion, and sauté until onions are translucent.
Add broccoli, a splash of tamari, and 2 tablespoons water. Cover and cook until broccoli turns bright green, about 4-5 minutes.
Add bell pepper, another splash of tamari, and a splash of sweet chili sauce. Sauté until veggies are fully coated and most liquid cooks off, about 3 minutes.
Add the baked tofu to the pan, coat with the mixture, and remove from heat.
