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- Vegan Thumbprint Stir Fry
- Tofu Sauce Ingredients:
- 3 cups veggie broth
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 Tbsp fresh cilantro, chopped
- 5 oz. firm tofu, sliced or chopped
- 1 tsp sea salt and freshly ground black pepper
- 5 cups cooked brown rice
- Bowl Ingredients:
- Vegan Worcestershire sauce
- 2 Tbsp peanut butter
- Vegan Parmesan cheese
- Directions:
- Season and set aside the remaining vegetable broth.
- 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.
- Remove the tofu from the refrigerator and preheat the oven to 225 degrees.
- Put a large pot on the stove and add the broth.
- Add all the garlic and onion and cook until soft.
- 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.
- Lower the heat a little bit and cook for 5 minutes.
- Add the brown rice and cook and stir for 2-3 minutes.
- Add a little more salt and continue to cook for about 1-2 minutes.
- Serve and enjoy!
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