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)

Golden Bowl
Golden Bowl
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Golden Bowl
Golden Bowl
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 15 oz firm Tofu . Extra
  • 1 cup Onion – finely chopped
  • 2 cups Frozen mixed vegetables (I used Italian style blend that has broccoli, beans, squash etc)
  • 1 cup Mushrooms – sliced
  • 1/2 cup Cabbage - shredded
  • 1/2 cup Carrots - grated
  • 2 tsps Soy sauce Low-Sodium (plus more to taste)
  • 2 tbsps Nutritional Yeast (or more to taste)
  • to taste Salt Pepper and
  • 2 cups Brown Rice – cooked
Servings: serving
Instructions
  1. 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.
  2. Drain and rinse skillet, and wipe dry.
  3. 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.
Recipe Notes

This is my second entry to Protein Rich monthly event hosted by Sangeeth @ letusallcook.

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