Veggies and tofu with nutritional yeast

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Nutritional Info
  • 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

View full nutritional breakdown of Veggies and tofu with nutritional yeast calories by ingredient
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Introduction

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. 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.
Number of Servings: 10

Ingredients

    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

Tips

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.


Directions

Press extra water out of the the tofu (optional) and then cube. Heat 1T of oil and fry the tofu to desired crispness. Add 1 serving nutritional yeast to the tofu and then pour in soy sauce to taste. We're looking for a slight gravy-like appearance with the soy sauce.

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.

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