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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 235.7
  • Total Fat: 14.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 105.8 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 13.6 g

View full nutritional breakdown of Vegan Indian-inspired veggies calories by ingredient
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Vegan Indian-inspired veggies

Submitted by: MARIVONNE

Introduction

Any veggies will do in this basic tofu and veggies stir fry. Spiciness from the sriracha sauce combine with sweetness from the agave nectar and unique flavor profiles from the garam masala and turmeric to give this stir-fry a very special kick. Tofu rounds up your nutrition content for a perfect vegan meal. Goes great with brown rice. Any veggies will do in this basic tofu and veggies stir fry. Spiciness from the sriracha sauce combine with sweetness from the agave nectar and unique flavor profiles from the garam masala and turmeric to give this stir-fry a very special kick. Tofu rounds up your nutrition content for a perfect vegan meal. Goes great with brown rice.
Number of Servings: 4

Ingredients

    1 block of extra-firm tofu, cubed.
    1 large can of diced tomatoes (keep the liquid)
    1 large onion, sliced
    1 portabella mushroom cap, sliced
    6 garlic cloves, peeled and pressed
    2 tsp sriracha sauce (adjust to taste)
    1 1/2 tbsp agave nectar (adjust to taste)
    1 1/2 tbsp Braggs Liquid Aminos (adjust to taste)
    2 tsp garam masala (adjust to taste)
    1 tsp turmeric (adjust to taste)
    2 tbsp extra virgin olive oil

Tips

Feel free to substitute vegetables depending on what I have on hand. If you're spice-fearing, make it to taste by adding the spices little by little until the sauce reaches a flavor level with which you're comfortable. The beauty of cooking from scratch is that you make everything the way YOU like it.


Directions

Press-dry your tofu ahead of time: fold a kitchen towel in half, and place 1 paper towel sheet on top, forming a rectangle shape. Rinse the block of tofu and place it on one half of this paper towel/towel assembly. Fold the other half of the paper towel/towel assembly over the tofu block to completely cover it. Should look like a bound book, where the tofu represents the pages and the paper towel/kitchen towel represents the hard cover. Now place something heavy on top, but not so heavy that it will turn your book into a pamphlet. I use a large can of canned tomatoes on its side (somehow it never rolls off). Leave this alone for at least 1 hr on your counter. The paper towel inside should be completely saturated and the towel wet. Now your tofu is ready to be sliced, diced, or cubed.

Heat the olive oil to medium-high heat and add garlic. After garlic has cooked for about a minute or so, add the onions and cook until they soften. Add the tomatoes, mushroom and tofu. Flavor with sriracha sauce, liquid aminos, and agave nectar. Let this cook for about 15 min on medium heat. Before serving add the turmeric and garam masala, mix, and serve.

Serving Size: 2 cups






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