This recipe is from a great cookbook "The Vegan Family Cookbook". This has been another favourite of mine and the kids for a quick veggie and protein packed meal. It uses tofu as the protein source, which provides 14g of protein for half a pack and a source of phytoestrogens to support our hormones. I love using tofu once a week since it is easy to cook, takes on different flavours and healthy for our bodies. You can change up the veggies in this dish as well. (Note - if you are avoiding garlic due to digestive concerns, you'll have to skip this one.) Let me know what you think!
Ingredients:
2-3 tsp avocado oil
1 12oz block extra-firm tofu, cut into bite size squares and patted dry
4 tbsp soy sauce
2.5 cups cremini or shiitake mushrooms, sliced
5 heaping cups napa cabbage, thinly sliced
8 cloves garlic, minced
black pepper
1 tbsp cornstarch
2 tbsp water
Directions:
Heat a large skillet over medium-high heat. Add oil and then tofu to the pan. Shake the pan to help release the tofu and use a wooden spatula to turn it until it is brown on a few sides.
Add 1 tbsp soy sauce and toss until it is mostly absorbed, 20-30 seconds.
Add the mushrooms, cabbage, garlic and a few grinds of pepper. The veggies will release their water and start to soften and wilt down in 2-3 minutes.
In a small bowl, whisk the cornstarch with the water and pour the mixture into the stir-fry along with the remaining 3 tbsp soy sauce. Cook just until the sauce has thickened and all is well combined.
Serve over white or brown rice. Top with toasted sesame seeds or green onions if you'd like.