35 minutes
2 servings
Herb-Infused Tofu Stir-Fry with Rainbow Veggies and Quinoa
A vibrant, protein-rich tofu stir-fry with a colorful array of vegetables, enhanced with fresh herbs and served over fluffy quinoa for a satisfying meal.
Ingredients
- 4-6 oz firm tofu, cubed
- 1 cup quinoa, cooked
- 1 tablespoon olive oil
- 1 red pepper, sliced
- 1 cup broccoli florets
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1/2 cup cherry tomatoes, halved
- 2 scallions, sliced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook 1 cup of quinoa according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Add cubed tofu and cook until golden brown on all sides, about 8 minutes. Remove from the skillet and set aside.
- In the same skillet, add red pepper, broccoli, zucchini, and mushrooms. Sauté for 5-7 minutes until they begin to soften.
- Add cherry tomatoes, scallions, minced garlic, and grated ginger to the skillet. Stir for another 2 minutes until fragrant.
- Return the tofu to the skillet. Add fresh basil, cilantro, and soy sauce. Stir well to combine and heat through, about 2 minutes.
- Season the mixture with salt and pepper to taste.
- Serve the tofu and vegetable stir-fry over the cooked quinoa.
Nutritional Information
High protein, rich in fiber, low in carbs