A FLAVORFUL veggie-packed Tofu Stir Fry that comes together in just 20 minutes! Gluten-free, plant-based, and perfect for weekdays.
Use a wooden spoon (or similar utensil) to move the veggies to one side of the pan. Add cauliflower rice (or cooked grains) to the other side of the pan. Cover and cook for 2 minutes or until slightly browned.
Return cooked tofu to the pan, add sauce, and stir fry for a few minutes, tossing/stirring occasionally until sauce is well incorporated and all ingredients are hot.
*Crumbled tofu will cook faster than cubed.
*Prep time does not include prepping cauliflower rice or cooked grains. This is meant to be a quick lunch idea that requires those things to be prepped in advance to easily throw in a pan and cook.
*Our preferred method for cooking white rice is bringing 1 cup white rice and 2 cups water to a boil and then covering and simmering for ~20 minutes or until tender.
*Our preferred method for cooking quinoa is adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy.
* If you want to prepare this dish partially in advance for even quicker results, you can chop veggies, press and cube tofu, make cauliflower rice (or cook grains), and/or prepare sauce up to 3 days prior.
*Nutrition information is a rough estimate calculated with lesser amount of coconut aminos and chili garlic sauce and without optional serving ingredients.