Tofu & Veggie Stir Fry

With a stir-fry, it is basically about incorporating your favorite veggies and ingredients to make something you love. This is just one of my recipes :) Basically, I make a stir-fry when we have a ton of veggies and need to eat a bunch before they go bad! Something that made a HUGE difference in flavor with this stir-fry was using the coconut oil. If you have not tried this in your cooking yet, you have to, it is great. Full of good fats and flavor. 

1 package extra firm tofu, cut into small squares

1/2 head cauliflower, chopped

1 zucchini, chopped

1 red pepper, chopped

1 cup asparagus, chopped

3 carrots, chopped
3 cloves garlic, minced
1 cup fresh spinach leaves or kale (or both!)
1/2 yellow onion
2 green onions, chopped
1/2 eggplant, chopped
1/2 tablespoon sesame seeds
1/2 tablespoon flax seeds
soy sauce, gluten free
1 teaspoon ground ginger
1 tablespoon coconut oil
1/2 teaspoon garlic powder

Directions: 

• Cut up tofu and put in a small bowl (or just cut and leave in the carton it comes in). Drizzle with about 1/2 tablespoon of soy sauce, 1/4 teaspoon ground ginger and some salt and pepper.
• In a pan, add your coconut oil and saute onions and garlic for about 5 minutes, until the onions are tender. Make sure you don't burn the garlic. 
• Then add your tofu to brown it - this takes about 10-15 minutes. 
• Add the carrots and cauliflower (Because they take the longest to cook) and saute for about 5-7 minutes. Then add all your veggies and stir, 1/2 tablespoons soy sauce, salt and pepper, and sesame seeds & flax seeds, 3/4 teaspoon ginger and 1/2 teaspoon garlic powder
• Let cook until veggies are cooked to desired amount. We like ours to still be pretty fresh, have some crispness to them.
• Serve over quinoa or rice and then garnish with some green onions and sriracha!