Tofu Stir-Fry Made 3 Different Ways

Prep Time 15 Min | Cook Time 15 Min| Total Time 30 Min

First Recipe: Kung Pao Tofu Stir Fry
Author: @iDreamOfAlice
Recipe type: Entrée
Cuisine: Vegan
Serves: 3

Ingredients
1 Cup of Minute Rice
1/2 package firm or extra-firm tofu
2-3 cups Broccoli
6 Cups of Spinach
6 Tablespoons of PF Chang’s Kung Pao Sauce
Pam Olive Oil Non-Stick Spray

Second Recipe: Mexican Tofu Stir-Fry Bowl
Recipe Type: Entrée
Cuisine: Vegetarian
Serves: 3

Ingredients
1 Cup of Minute Rice
1/2 package firm or extra-firm tofu
2-3 cups Fajita Mix (Onions, Green Peppers, Red Peppers)
¾ Cup of Asiago Cheese
3 Tablespoons of Black Bean Hummus
6 Cups of Spinach
Garlic Salt & Pepper to Taste
Top with Salsa, Sour Cream & Guacamole
Pam Olive Oil Non-Stick Spray

Third Recipe: Tofu Florentine Bowl
Recipe Type: Entrée
Cuisine: Vegetarian
Serves: 3

Ingredients
1 Cup of Minute Rice
1/2 package firm or extra-firm tofu
2-3 cups Chopped Onions, Green Peppers, Red Peppers
¾ Cup of Feta Cheese
6 Cups of Spinach
Garlic Salt & Pepper to Taste
Olive Oil Non-Stick Spray

Instructions
1. Cut tofu widthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels.
2. Heat a large wok or skillet over medium to high heat. Spray with non-stick spray to coat pan. Add tofu to pan and season with garlic salt and pepper to taste; stir-fry for 8 minutes, turning until brown on all sides. Remove tofu from pan and place in a separate bowl.
3. For the first recipe, steam broccoli and spinach. Cook 1-minute rice. In three small bowls or meal prep tubberware, layer 1/3 cup cooked rice, spinach, broccoli, then 10 pieces of tofu on top. Add 2 tablespoons of Kung Pao Sauce to each bowl.
4. For the second recipe, sauté the onions and peppers, then add the spinach. Cook 1-minute rice. In three small bowls or meal prep tubberware, layer 1/3 cup cooked rice, 1 Tablespoon black bean hummus, spinach, onions & peppers, then 10 pieces of tofu. Sprinkle ¼ cup of asiago cheese on each bowl over tofu. Top the bowls with salsa, sour cream, and guacamole.

5. For the last recipe, sauté the chopped onions and peppers, then add the spinach. Cook 1-minute rice. In three small bowls or meal prep tubberware, layer 1/3 cup cooked rice, spinach, onions & peppers, then 10 pieces of tofu. Sprinkle ¼ cup of feta cheese on top of each bowl over tofu. Voila!

Notes
*Each serving is a 300-350 calorie meal.
**Save other meals in the fridge to meal prep for the week. Happy Eating!

 

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