Whole30 Stir-Fried Tofu with Vegetables

Elevate your plant-based meals with this Whole30 Stir-Fried Tofu with Vegetables, a vibrant and nutrient-packed dish that's both satisfying and easy to make. Featuring crispy golden tofu, fresh zucchini, bell peppers, broccoli, and carrots, all tossed in a flavorful coconut aminos and sesame oil glaze, this stir-fry is bursting with bold, umami-rich flavors. The grated ginger and minced garlic infuse the dish with aromatic depth, while a quick stir-fry technique ensures the vegetables remain perfectly crisp-tender. Ready in just 30 minutes, this recipe is ideal for busy weeknights and comes together in a single pan. Garnish with sesame seeds for a touch of crunch, and serve it straight from the skillet for a wholesome, Whole30-compliant dinner that's as healthy as it is delicious. Perfect for tofu lovers seeking a gluten-free, dairy-free, and soy-free alternative to classic stir-fry!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 14 ounces extra-firm tofu
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 teaspoon ginger (grated)
• 2 cloves garlic (minced)
• 1 large zucchini (sliced into half-moons)
• 1 medium red bell pepper (sliced)
• 2 cups broccoli florets
• 1 large carrot (sliced thinly)
• 2 stalks green onions (chopped)
• 2 tablespoons avocado oil
• 1 teaspoon sesame seeds (optional, for garnish)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Drain the tofu and press it between two plates with a heavy object on top for 15 minutes to remove excess moisture. Pat dry, then cut into 1-inch cubes.

Step 2

In a small bowl, whisk together coconut aminos, sesame oil, grated ginger, and minced garlic. Set aside.

Step 3

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of avocado oil. Once hot, add the tofu cubes and cook for 4-5 minutes on each side, until golden brown. Remove tofu from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the broccoli florets, carrot, zucchini, and red bell pepper. Stir-fry for 5-6 minutes, until vegetables are tender yet crisp.

Step 5

Return the tofu to the skillet, along with the green onions. Pour the coconut aminos mixture over the tofu and vegetables, tossing everything to coat evenly.

Step 6

Continue cooking for an additional 2 minutes, allowing the sauce to heat through and lightly caramelize.

Step 7

Season with salt and black pepper to taste. Transfer to a serving dish, garnish with sesame seeds if desired, and serve immediately.

Nutrition Facts

Serving size	(1044.5g)

Amount per serving	% Daily Value*
Calories	1155.5

Total Fat 75.3g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 2165.3mg	0%
Total Carbohydrate 57.8g	0%
Dietary Fiber 21.1g	0%
Total Sugars 26.5g
Protein 73.5g	0%

Vitamin D 0IU	0%
Calcium 2909.2mg	0%
Iron 14.9mg	0%
Potassium 1911.1mg	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: 56.3%

Protein: 24.4%

Carbs: 19.2%