Vegan Tofu and Vegetable Stir-fry

Tonight I made the most delicious Tofu and Vegetable stir-fry, it totally made up for the chocolate cake earlier on today. I used pre-marinated tofu (the flavour which I forget) and I chopped and marinated the veges myself.

Tofu and Vegetable stir-fry

Ingredients: (choose the proportions according to how many servings you want)
Pre-marinated tofu, firm if possible
Carrots
Capsicum
Mushrooms
Spring Onions
Olive Oil
Lemon Juice
2 garlic cloves
Tuscan Seasoning (although I’m pretty sure any combination of herbs and seasoning will do the trick)

Method:

Remove the tofu from it’s packaging and drain the marinade off it through a sieve and into a small bowl. Put a pan onto a medium heat and add a little olive oil. Once the marinade has drained off, chop the tofu into slices and then into rectangles, put the pieces into the pan and cook until brown.

While the tofu is cooking, chop the vegetables however way you like and put them all into a medium sized bowl. Once all the veges are chopped, squeeze the juice of two lemons into the bowl along with a drizzle of olive oil, tuscan seasoning and two garlic cloves, crushed. Mix it all together (I used my hands) and let to sit.

Once the tofu is cooked, add the marinade into the pan and cook for a couple of minutes. Add the vegetables and cook for 10-15 minutes.

Serve with rice, couscous, quinoa or by itself.

This is SO TASTY it’s my favourite stir-fry to date ^.^