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Feb 19th, 2019
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  1.  
  2. Vegan Thumbprint Stir Fry
  3.  
  4. Tofu Sauce Ingredients:
  5.  
  6. 3 cups veggie broth
  7.  
  8. 1 medium yellow onion, diced
  9.  
  10. 2 cloves garlic, minced
  11.  
  12. 2 Tbsp fresh cilantro, chopped
  13.  
  14. 5 oz. firm tofu, sliced or chopped
  15.  
  16. 1 tsp sea salt and freshly ground black pepper
  17.  
  18. 5 cups cooked brown rice
  19.  
  20. Bowl Ingredients:
  21.  
  22. Vegan Worcestershire sauce
  23.  
  24. 2 Tbsp peanut butter
  25.  
  26. Vegan Parmesan cheese
  27.  
  28. Directions:
  29.  
  30. Season and set aside the remaining vegetable broth.
  31.  
  32. Place the tofu on a tray or plate and place in the refrigerator. If the tofu has been sitting in a dark place in the fridge for at least 8 hours, it will defrost.
  33.  
  34. Remove the tofu from the refrigerator and preheat the oven to 225 degrees.
  35.  
  36. Put a large pot on the stove and add the broth.
  37.  
  38. Add all the garlic and onion and cook until soft.
  39.  
  40. Add the onions to the pot along with the tofu. Add the tomato puree, soy sauce, Worcestershire sauce and peanut butter. Bring to a boil.
  41.  
  42. Lower the heat a little bit and cook for 5 minutes.
  43.  
  44. Add the brown rice and cook and stir for 2-3 minutes.
  45.  
  46. Add a little more salt and continue to cook for about 1-2 minutes.
  47.  
  48. Serve and enjoy!
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