Healthy Vegetable Tofu Stir Fry | Oil-free
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Print Recipe Servings 2
Ingredients
- 7 oz (200) g firm tofu cubed
- ½ red bell pepper sliced
- ½ zucchini chopped
- 5 mushrooms chopped
- 3 green onions chopped
- ½ cup plant based milk
- 3 tbsp soy sauce
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp turmeric
- ¼ tsp Himalayan salt
- 1 tsp cornstarch
Instructions
- Put all ingredients (except the cornstarch) in a non-stick pan. Cook for about 5 mins stirring from time to time.
- Once the veggies are tender, add the cornstarch. Stir well and cook for another minute until thickened.
- Serve over cooked brown rice, quinoa or noodles. Sprinkle green onions on top if desired.
Notes
- If the sauce thickens too much add a splash of dairy-free milk.
- Instead of cornstarch, you can use tapioca or arrowroot powder.
- For a gluten-free recipe use gluten-free tamari or coconut aminos instead of soy sauce.
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