Who says vegan food has to be boring? This quick and easy recipe will have you drooling over this hearty main dish of lightly fried tofu, rich spices, and yummy vegetables. Lightly frying the tofu and veggies in mostly red wine vinegar rather than all oil cuts the calories down tremendously. This dish is delicious! One of my favorites and a crowd-pleaser. Goes great with rice.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a nonstick pan over medium heat. Add tofu, vinegar, oil, and garlic; gently stir-fry 3 to 5 minutes. Add mixed vegetables, basil, and cumin. Cook and stir carefully, to avoid breaking the tofu cubes, until heated through, 5 to 10 minutes.

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  • Add additional vinegar or water if tofu or vegetables stick to the pan. Stir in soy sauce just before serving.

Cook's Notes:

Frozen or fresh vegetables work. I used a frozen mix-pack of green beans, diced carrots, corn, and soy beans.

Add other desired spices, to taste (suggestions: cayenne pepper, black pepper, or thyme).

You can substitute balsamic vinegar for the red wine vinegar and use peanut oil instead of olive oil.

Nutrition Facts

362 calories; protein 26.2g; carbohydrates 28.1g; fat 19.6g; sodium 362.5mg. Full Nutrition
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