Quick Vegetables with Tofu!

I know that when I get home at night, finding a creative, healthy way to prepare a vegetable dish for dinner is the last thing I want to do! It’s much easier to skip the vegetables, or do salad.  Well, salad is alright, but not every night!  I found that in about 15 minutes, from start to finish, I can create a tasty, healthy vegetable dish, that with the addition of tofu or beans, can be a main dish, or lunch as well.

I make a simple stir-fry, of whatever vegetables are in my refrigerator at the time.  Now we usually keep quite a few vegetables around, but there are times where a stretch of the imagination has to come into play.  But it doesn’t take too much effort.

cut vegetablesI pour about a tablespoon of  grape seed oil, but any vegetable oil will work, into a skillet.  I use a cast iron pan, but a wok will work, or any pan that holds heat well.  Here I have chopped up some yellow onion, red bell pepper, cauliflower, and broccoli.

sauteWhen the pan is heated up, I use about medium-high temp, I add the vegetables.  While they saute a little, I cut up some cabbage, just in some thin slices.  I also add some roasted garlic in olive oil, or you can use chopped garlic if you like.

spinachI add a little washed baby spinach with the garlic, and

cabbage and tofuthen the cabbage.  And I also add some well-drained, firm tofu that is cubed, for some protein.  After sauteing a little more, I sprinkle on about 1tsp of sesame oil, and pour a thin stream of soy sauce over the vegetables.  I then stir all the vegetables and tofu so that it takes in all the flavor.

dsc01584All done!  You don’t need to use the tofu, I like to add protein because I like to take this to work for lunch too.  You can add other vegetables like mushrooms, slices of carrot, zucchini or other squash.

Quick, easy and nutritious! I hope you enjoy this!

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