Root your health
Vegetable and Tofu Stir-Fry
Prep
cook
serves
10 min
15 min
3 - 4
Ingredients
2 Brown rice and quinoa sachets
2 tbsp Tamari/Soy sauce
2 tsp Pesto (Roza’s)
200 g of Mix cabbage/carrot slaw
1 Hand full of broccolini stems, trimmed and sliced
200 g Sliced mushrooms
½ Red onion sliced
200 g Firm Tofu cut into cubes
½ Red pepper sliced
1 Hand full of baby spinach/coriander
2 tsp Coconut sugar
Juice of 1 lemon
2 tbsp Olive oil
Method
- Heat a large non-stick frying pan and add 2 tbsp olive oil followed by sliced onion.
- Fry onions for 2 minutes until translucent, then add sliced mushrooms and fry for another 3 minutes.
- Add cubed/sliced tofu and fry for 2 minutes a side, season with salt and pepper and juice of ½ lemon.
- Add cabbage slaw, red pepper, broccolini stems, coconut sugar and tamari/soy sauce and fry vegetables for another 3 min.
- Add 2 tsp of pesto, rice and fry for another 2 minutes.
- Mix through and serve hot topped with fresh spinach/coriander.
Notes
Season with fresh lemon juice, salt or pepper to suit your preferences. Additional chilli or sriracha sauce can be added for the spicy food addicts.
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