Green goodness stir-fry
Vegans and omnivores alike will enjoy this savory medley of green veggies, tofu and aromatic herbs.
This stir-fry was a result of trying to come up with creative vegetable dishes that’ll keep everyone at the table interested, both the omnivores and vegans. It was definitely a winner, by elevating the humble yet brilliant vegetable category from side dish to entrée. Score a point for the vegans!
FYI, this dish also happens to be sodium-free and fat-free. Not that you care, but you should. We all should. Because if we want to indulge in all the other decadent foods out there, we really shouldn’t be putting fat and salt in our veggies.
- 1 large onion, sliced
- 3 large cloves garlic, sliced
- 5 stalks celery, sliced
- 4 ounces drained extra-firm tofu
- 2 zucchinis
- 12 ounces frozen broccoli florets, defrosted
- 1/2 cup scallions, diced
- 3 sprigs fresh thyme, leaves only
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon dried mustard powder
- Soy sauce or liquid amino acid, to taste
Heat 1/2 cup water in large wok or frying pan. Add onions and garlic to hot water and sauté 5 minutes on high heat.
Cut tofu into small squares. Add to pan with celery and cook 10 minutes.
Meanwhile, slice zucchinis into half moons, and cut in half any large broccoli florets.
Add remaining ingredients, reduce heat, stir and cook 5 to 10 more minutes or until vegetables are softened.
To serve, sprinkle with soy sauce, amino acids or teriyaki sauce.
Related Topics: Vegetarian