Soy-Free Stir-Fried Vegetables with Tofu

Savor the bold, vibrant flavors of this Soy-Free Stir-Fried Vegetables with Tofu recipe, a plant-based delight that’s perfect for those avoiding soy without sacrificing taste. Featuring protein-packed chickpea-based tofu, this dish combines crispy, golden tofu cubes with a rainbow of fresh vegetables, including broccoli, carrots, snap peas, and bell peppers, all stir-fried to tender-crisp perfection. A rich, savory sauce made with coconut aminos, maple syrup, and fresh ginger ties everything together, creating a beautifully balanced, allergy-friendly meal that’s as nutritious as it is delicious. Quick and easy to prepare in just 35 minutes, this stir-fry is ideal for weeknight dinners and is perfect served over rice, quinoa, or noodles. Garnish with sesame seeds and scallions for an extra layer of flavor and visual appeal!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz Extra-firm tofu (soy-free, made from chickpeas or another alternative)
• 3 tbsp Cornstarch
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 3 tbsp Avocado oil or other high-smoke-point oil
• 2 cups Broccoli florets
• 1 cup Carrots (thinly sliced)
• 1 medium Red bell pepper (sliced)
• 1.5 cups Snap peas
• 3 cloves Garlic (minced)
• 1 tsp Fresh ginger (grated)
• 0.5 cup Vegetable broth (low-sodium)
• 3 tbsp Coconut aminos
• 1 tbsp Rice vinegar
• 1 tbsp Maple syrup
• 1 tsp Sesame oil
• 1 tsp Arrowroot powder
• 2 tbsp Water
• 1 tbsp Sesame seeds (optional, for garnish)
• 2 stalks Scallions (sliced, for garnish)

Directions

Step 1

Drain the chickpea-based tofu by pressing it gently with a clean kitchen towel. Cut it into bite-sized cubes.

Step 2

In a medium bowl, toss the tofu cubes with cornstarch, salt, and black pepper until evenly coated.

Step 3

Heat 2 tablespoons of avocado oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side until golden and crispy. Remove the tofu from the skillet and set aside on a plate lined with paper towels.

Step 4

Add the remaining 1 tablespoon of avocado oil to the skillet. Stir-fry the broccoli, carrots, bell pepper, and snap peas for 6-7 minutes, until tender-crisp.

Step 5

Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.

Step 6

In a small bowl, prepare the sauce by whisking together the vegetable broth, coconut aminos, rice vinegar, maple syrup, sesame oil, and arrowroot powder mixed with water.

Step 7

Pour the sauce into the skillet with the vegetables, stirring to coat them evenly. Simmer for 1-2 minutes until the sauce thickens.

Step 8

Add the crispy tofu back into the skillet and toss everything together to combine.

Step 9

Remove from heat and garnish with sesame seeds and sliced scallions, if desired.

Step 10

Serve immediately over rice, quinoa, or noodles, or enjoy as is!

Nutrition Facts

Serving size	(1566.3g)

Amount per serving	% Daily Value*
Calories	1536.8

Total Fat 85.2g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 2353.1mg	0%
Total Carbohydrate 152.6g	0%
Dietary Fiber 34.6g	0%
Total Sugars 56.0g
Protein 50.8g	0%

Vitamin D 0IU	0%
Calcium 607.6mg	0%
Iron 20.3mg	0%
Potassium 2079.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 12.9%

Carbs: 38.6%