My boyfriend is not vegan (I'm working on it) but as an added benefit of being with me, he's learned to cook vegan! Today's contributing recipe is
Andrea's Boyfriend's Lazy Stir Fry
1/2 Yellow Squash, Sliced
1/2 Zucchini, Sliced
1 Cup Broccoli, Chopped
1 Cup Cauliflower, Chopped
1 Carrot, Sliced
1 Cup Kale, Torn Into Pieces
1 Cup Quinoa
1 Pack (14 oz.) Extra Firm Tofu
Soy Sauce
Rice Vinegar
Minced Ginger
Minced Garlic
All Purpose Flour (I use Gluten Free)
Coconut Oil Spray
Salt/Pepper
1/2 Yellow Squash, Sliced
1/2 Zucchini, Sliced
1 Cup Broccoli, Chopped
1 Cup Cauliflower, Chopped
1 Carrot, Sliced
1 Cup Kale, Torn Into Pieces
1 Cup Quinoa
1 Pack (14 oz.) Extra Firm Tofu
Soy Sauce
Rice Vinegar
Minced Ginger
Minced Garlic
All Purpose Flour (I use Gluten Free)
Coconut Oil Spray
Salt/Pepper
1. Squeeze water out of tofu and press it by wrapping it in paper towels and putting heavy stuff on top of it to squeeze out all the water.
2. In a shallow dish, put in enough soy sauce to have a bottom layer. Mix in rice vinegar, a bit of ginger (I use a lot because I like it), and a bit of garlic.
3. Slice the tofu into 1/4 inch slices and place them in the dish to start marinating.
4. Spray a large pan with coconut oil and add in veggies (except kale). Leave them for about five minutes to start softening. Move them around a bit so nothing burns.
5. Turn over the tofu in the dish to marinate the other side.
6. In a separate pot, start making the quinoa. Or, do as I do and buy the microwaveable kind in a bag. Microwave now.
7. Toss the kale in with the other veggies.
8. Put the flour onto a plate and then place the tofu in it, on both sides. Make sure it's well covered in flour.
8. Move veggies to one side of the pan and on the other, throw the tofu on. Turn on each side to brown each side. This could take ten minutes so it firms a bit.
9. Put everything together in a bowl and enjoy! Add soy sauce to taste. Or, do as the bf does and top the tofu with crushed basil, rosemary, and black pepper.
2. In a shallow dish, put in enough soy sauce to have a bottom layer. Mix in rice vinegar, a bit of ginger (I use a lot because I like it), and a bit of garlic.
3. Slice the tofu into 1/4 inch slices and place them in the dish to start marinating.
4. Spray a large pan with coconut oil and add in veggies (except kale). Leave them for about five minutes to start softening. Move them around a bit so nothing burns.
5. Turn over the tofu in the dish to marinate the other side.
6. In a separate pot, start making the quinoa. Or, do as I do and buy the microwaveable kind in a bag. Microwave now.
7. Toss the kale in with the other veggies.
8. Put the flour onto a plate and then place the tofu in it, on both sides. Make sure it's well covered in flour.
8. Move veggies to one side of the pan and on the other, throw the tofu on. Turn on each side to brown each side. This could take ten minutes so it firms a bit.
9. Put everything together in a bowl and enjoy! Add soy sauce to taste. Or, do as the bf does and top the tofu with crushed basil, rosemary, and black pepper.
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