I am a huge fan of the pre-cooked and marinated Tofu from Wildwood. I tend to eat half a pack when I’m on the run and looking for a snack, but their flavored tofu also goes great in a variety of dishes. I made this stir fry the other day, and then again for lunch today. It seriously tastes like heaven.
If you haven’t heard of Sriracha, it looks like this. My friend Carlie introduced me to this magical spicy sauce, and I use it on almost every stir fry I make. It is pretty strong, so go slow. You can always add more!
If you haven’t heard of nutritional yeast, it is a flaky yellow powder and adds a cheesy texture. It looks like this and you can find it in the bulk sections of most health food stores, or in big containers at Whole Foods. Nutritional yeast is a great gluten-free source of protein and b-vitamins.
- Small Broccoli Crown
- 1/4 of a Yellow Pepper
- 1/2 of a Portabella Mushroom
- 3 oz Savory Marinated Tofu (I suggest Wildwood Organic Sprouted & Baked Tofu)
- 1 TBSP Coconut Oil
- 1 TBSP Nutitional Yeast
- 1/2 TSP Sriracha
- 1 TSP Soy Sauce
- 1/4 C Water
STEP 1: Prepare Vegetables
Rinse all the vegetables under cold water and pre-chop them.
STEP 2: Cook
Heat 1/2 TBSP of coconut oil on medium heat. Once it is melted, add the mushrooms and the yellow peppers. Saute for 2-3 minutes, stirring occasionally.
Add the broccoli and 1/4 cup water. Cover with a pot lid (it steams the broccoli!). Let it steam for about 5 minutes or until the majority of the water has steamed out.
Add the tofu and other 1/2 TBSP of coconut oil. Let it cook for a minute, stirring once or twice.
Add the sriracha, nutritional yeast, and soy sauce. Cook for an additional 1-2 minutes, constantly stirring.
Scoop it on to your plate, let it cool, and enjoy!
Oh and hey did you notice? I got a better camera… aka my new iPad!