Recipe: Tofu Veggie Stir Fry 

October 12, 2016

Hey! I shared this picture the other day on Instagram and Facebook and it got so many likes, that I thought I'd share the simple recipe with you. We like to have stir fry once a week or so, it's pretty easy to prep and only involves one pot (plus a pot for the grain). To make it even easier, we usually have a grain left over to throw in it and heat up. 

Quick and Easy Stir Fry (vegan, gluten free, Plantbased

One large head of broccoli chopped

2 bell peppers chopped

One onion chopped 

Coconut Aminos (Can use Braggs or Tamari)

Packaged baked tofu chopped (You can make your own but this makes it super easy. I buy the Wildwood organic sprouted brand. We like the savory one. Trader Joe's makes one as well.)

Scallions and cashews for garnish 

A grain of choice, cooked either ahead of time or as you are making the stir fry. We usually do quinoa, millet, brown or white rice.  

Coconut oil

Sea salt and ground pepper to taste 

Add a tablespoon of coconut oil to a pan and heat on medium high. Add in onions and sautée until translucent. Add in broccoli and peppers and Coconut Aminos. I do not measure but I use enough to make the bottom of the pan wet enough for the veggies to absorb. So a few good splashes will do. Let cook covered until veggies are soft. If all liquid is absorbed, add in some water to keep it steaming. Once the veggies are soft, add in tofu along with sea salt and pepper. Cook until tofu heats up. Stir in cashews. Remove from heat and serve with scallions on top along with a scoop of grain of your choice. 


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