Whole30 Mixed Vegetables with Tofu Stir-Fry

Elevate your weeknight dinners with this vibrant and nutrient-packed Whole30 Mixed Vegetables with Tofu Stir-Fry. This quick and easy recipe features perfectly golden, pan-seared extra-firm tofu tossed with a medley of fresh, crisp veggies like broccoli, red bell pepper, carrots, and snap peas. Infused with the bold flavors of coconut aminos, fresh garlic, and ginger, this stir-fry is a wholesome, soy-free, and gluten-free option for those following a Whole30 lifestyle. Ready in just 30 minutes, this dish is not only a time-saver but also a powerhouse of plant-based goodness. Garnished with green onions and optional sesame seeds, it’s a colorful, flavorful, and satisfying meal that's perfect as is or served alongside cauliflower rice.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 14 ounces extra-firm tofu
• 2 cups broccoli florets
• 1 large red bell pepper
• 1 large carrot
• 1 cup snap peas
• 1 cup coconut aminos
• 3 cloves fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons coconut oil
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds (optional)

Directions

Step 1

Press the tofu: Remove excess water from the tofu by wrapping it in paper towels or a clean kitchen cloth and placing a heavy object on top for at least 10 minutes.

Step 2

Once pressed, cut the tofu into 1-inch cubes.

Step 3

Prepare the vegetables: Chop the broccoli into small florets, slice the red bell pepper and carrot into thin strips, and trim the ends of the snap peas.

Step 4

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat.

Step 5

Add the tofu cubes to the skillet and cook for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.

Step 7

Add the broccoli, red bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.

Step 8

Return the tofu to the skillet, and pour in the coconut aminos. Stir well to coat the tofu and vegetables evenly. Cook for another 2 minutes to heat everything through.

Step 9

Sprinkle the stir-fry with chopped green onions and sesame seeds if using, then serve immediately.

Nutrition Facts

Serving size	(1263.0g)

Amount per serving	% Daily Value*
Calories	1313.7

Total Fat 64.7g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4423.8mg	0%
Total Carbohydrate 104.5g	0%
Dietary Fiber 24.4g	0%
Total Sugars 65.9g
Protein 76.7g	0%

Vitamin D 0IU	0%
Calcium 3009.3mg	0%
Iron 18.4mg	0%
Potassium 1535.1mg	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: 44.5%

Protein: 23.5%

Carbs: 32.0%