Vegan sautéed vegetables and tofu

An interesting mix of sautéed vegetables and tofu in an Indian inspired, slightly garlicky sauce. Cooking stir fry with mixed vegetables is always a delight. Served over steamed rice with Almonds, this is a new creation and a favorite in my household, it’s sure to be one in yours.

Serves: 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes

You Will Need:

• 1 Medium Eggplant (Diced)
• 1 Large Onion (Diced)
• 2 Broccoli Crowns (Cut in bite sized pieces)
• 1 Block Extra Firm Tofu (Cubed)
• 1 Bunch of Asparagus (cut in half)
• 2 Cup Mushrooms (Sliced/optional)
• Olive Oil
• 1/2 Cup Slivered Almonds

For the Sauce:

• 3 Cloves Garlic (Minced)
• 1 Cup Soy Sauce
• 1/4 Water
• 2 Tbs. Corn Starch
• 1/8 Tsp. Curry Powder
• 1/8 Tsp. Dried Tarragon
• 1/2 Tbs. Dried Basil
• 1/2 Tbs. Fresh Marjoram
• 1/2 Tbs. Garlic Powder
• 1/2 Tbs. Onion Powder
• 1 Tsp. Cracked Black Pepper
• Salt to taste

Serve over: Steamed Rice for 4.

Instructions:

vegetables and tofu

1. Start by pouring a little olive oil in a large, high-walled frying pan and bringing it up to heat. Add tofu, eggplant and onion and sautée until onion is just translucent and eggplant is soft.
2. Add broccoli and asparagus (and mushrooms- if you want) and pour in just little water to help steam. Cover. Turn heat down and cook, mixing occasionally, for about 10 minutes.


veggies and tofu

3. While that is away, mix together all of the sauce ingredients in a small bowl and set aside.
4. When the broccoli and asparagus are done to your liking (I say this because it depends on how you like your cooked vegetables- soft or crunchy), pour in the sauce and bring back up the heat. Simmer until the sauce thickens and the garlic cooked through. Serve over Steamed Basmati Rice and sprinkle with slivered almonds. Goes great with Hot Green Tea. Follow up with a platter of fresh fruit. It compliments this meal very well!

Variation: Try cubed Seitan instead of or with the tofu. Replace Almonds with fresh corn. For diabetics or the “carb conscious”, leave out the rice. It’s still delicious