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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Vegetarian Times. Ingredients:
2 tablespoons vegetable oil, divided |
15 ounces extra firm tofu, drained and cut into 1/2-inch dice |
2 teaspoons low sodium soy sauce, plus more to taste |
2 cups steamed broccoli |
8 ounces sliced mushrooms |
1 cup finely chopped onion |
1 cup diced yellow bell pepper |
1 cup sliced yellow squash |
1/2 cup shredded cabbage |
1/2 cup grated carrot |
2 tablespoons nutritional yeast (to taste) |
2 cups cooked brown rice |
Directions:
1. Heat 1 Tbs. oil in large nonstick skillet over high heat. Add tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over.
2. Sprinkle with soy sauce, and sauté 2 to 3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate. Drain and rinse skillet, and wipe dry.
3. Heat remaining 1 Tbs. oil over high heat. Add tofu and all vegetables. Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula.
4. Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Sauté a few seconds more. Remove from heat. Serve over brown rice.
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