Veggies and tofu with nutritional yeast
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 74.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 206.4 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.7 g
- Protein: 6.1 g
IntroductionYou can use the veggies in this recipe, or use it as a vehicle to clear odds and ends out of your fridge. That's how I usually cook. You can use the veggies in this recipe, or use it as a vehicle to clear odds and ends out of your fridge. That's how I usually cook.
16 oz Tofu, Extra Firm, Nasoya
1 medium (2-1/2" dia) Onions, raw
2 small (5-1/2" long) Carrots, raw
1 cup, sliced Zucchini
1 clove Garlic
.5 medium Turnips
1 spear (about 5" long) Broccoli, fresh
1 tbsp Canola Oil
2 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
2 tbsp Soy Sauce
Pre-chop all the vegetables before frying the tofu, so you can just put them all straight in the pan. It's much more efficient that way. Don't forget to skin and chop the broccoli stem! They're delicious and perfectly edible too. Always be frugal with your resources.
Remove tofu from pan and add extra oil if necessary. Stir-fry the vegetables and add 2nd serving of nutritional yeast if necessary. Add tofu to pan with additional soy sauce if desired.
Add condiments like sesame oil or sriracha if desired. Serve with carbohydrate of choice.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user MUFFCABBAGE.