|Author:||Inspired by Vegetarian Times|
|2 tbsp.||vegetable oil, divided|
|15 oz.||extra-firm tofu, drained and cut into 1/2-inch dice|
|2 tsp.||low-sodium soy sauce, plus more to taste|
|2 cups||steamed broccoli|
|8 oz.||sliced mushrooms|
|1 cups||finely chopped onion|
|1 cups||diced yellow bell pepper|
|1 cups||sliced yellow squash|
|1/2 cups||shredded cabbage|
|1/2 cups||grated carrots|
|2 tbsp.||nutritional yeast, or more to taste|
|2 cups||cooked brown rice|
- 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. 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.
- 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. 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.
|Amount per serving
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 40g||13%|
|Dietary Fiber 8g||32%|
|Total Sugars 6g|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.