Healthy Sesame Tofu Almond Stir Fry

For the vegetable stir-fry:
2 tbsp canola oil (use less if desired)
1 medium onion, chopped
1 bell pepper (red, yellow or orange is best), chopped
2 stalks celery, chopped
8 small mushrooms, chopped
2 tbsp sliced almonds
1/2 tbsp toasted sesame seeds

For the sauce:
1 tbsp vegan margarine (such as Earth Balance)
2 tbsp cornstarch or arrowroot powder
2 cups low sodium vegetable broth (such as Imagine No-Chicken Broth)
2 tbsp tamari (or other soy sauce, to taste)

For the baked tofu:
1 block extra firm tofu, drained, pressed and diced or sliced
1 tbsp cornstarch or arrowroot powder
1 tbsp nutritional yeast flakes (such as Red Star or Bragg's brand)
1/8 tsp red pepper flakes (or to taste)
2 tsp garlic powder (or to taste)

Preheat oven to 425 degrees Fahrenheit. In a large Ziploc bag, toss the tofu with nutritional yeast flakes, red pepper flakes, garlic powder, and 1 tbsp cornstarch. Spray a cooking sheet with baking spray or other oil and lay tofu on it in a single layer. Bake for 20 minutes, turning after halfway. (Oven times may vary.)

Meanwhile, heat the canola oil in a wok or sauté pan. Sauté the onion and celery until translucent. Add bell pepper and mushroom and sauté until soft.

In a medium pot, melt the vegan margarine. Whisk together cornstarch and vegetable broth and add to pot. Slowly bring to a boil, whisking regularly, as mixture thickens. Add tamari and whisk again.

Mix the baked tofu and sauce to the stir-fried vegetables. Mix in the almonds and sesame seeds. Serve over brown or long-grain rice. Offer hot oil or sriracha sauce as a condiment.

Serving Size: Makes 4 large servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIC_ANDREW.