This recipe is from Vegetarian Times magazine. I usually keep at least two varieties of frozen mixed vegetables in my freezer. Very handy when there is no time to clean, peel and chop the veggies. Simply thaw and use them in pulao or mixed vegetable curry or upma or anything for that matter.
(Recipe adapted from Vegetarian times)
Extra firm Tofu – 1 15 oz. package
Onion –1 cup, finely chopped
Frozen mixed vegetables - 2 cups (I used Italian style blend that has broccoli, beans, squash etc)
Mushrooms – 1 cup, sliced
Cabbage - 1/2 cup, shredded
Carrots - 1/2 cup grated
Low-Sodium Soy sauce – 2 tsp plus more to taste
Nutritional Yeast – 2 tbsp, or more to taste
Salt and Pepper – to taste
Brown Rice – 2 cups, cooked
- Heat 1tbsp vegetable oil in a large nonstick skillet over high heat. Add tofu and saute 10 and 15 minutes, until light brown all over. Sprinkle with soy sauce, and saute 2-3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate.
- Drain and rinse skillet, and wipe dry.
- Heat 1tbsp oil over high heat. Add tofu and all vegetables. Saute 5-7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula. Sprinkle with soy sauce to taste. Sprinkle with nutritional yeast over tofu to coat. Saute a few seconds more. Season with salt and pepper. Remove from heat. Serve over brown rice.
This is my second entry to Protein Rich monthly event hosted by Sangeeth @ letusallcook.