Vegan “Chicken” Stir Fry

This is a delicious Vegan Teriyaki “Chicken” Stir-Fry that’s meat-free, plant-based, and made with tofu and vegetables. Start with a frozen block of tofu. Freezing the tofu will yield a much chewier texture. Additionally, you’ll be able to get more of the water out of the tofu. This is an easy and healthy dish to pair with brown rice, quinoa, or noodles.

You Will Need:

1 16 Ounce Block of Extra Firm Tofu
1/2 Red Onion, chopped into bite-sized pieces
2 Cloves Garlic, chopped
1 Cup Snap Peas
2 Cups Broccoli, chopped
2 Cups Cauliflower, chopped
1 Zucchini, chopped into bite-sized pieces
1 Squash, chopped into bite-sized pieces
1/4 cup Teriyaki Sauce
1 T. Low Sodium Soy Sauce or Coconut Aminos
3-5 Scallions, sliced
2 T. Sesame Seeds
2 T. Canola Oil
Brown Rice, Quinoa, or Noodles

What to Do:

1. Freeze a block of tofu for at least 24 hours. Once ready to use defrost in a microwave for 10 minutes. Allow the tofu to cool down for about 5 minutes. Once cool, press the tofu with a tofu press or with the back of two large plates. If you don’t have time to freeze the tofu drain and press the extra firm tofu before using.

2. Cut the tofu into bite-sized cubes. Set aside.

3. Add ½ inch water to a pot or saucepan over medium heat. Once water is at a simmer, add the broccoli florets and cauliflower and cover the pot. Steam for 4-5 minutes until fork-tender. Drain and set aside.

4. In a non-stick skillet or wok over high heat pour one tablespoon of oil. Next, add the tofu pieces. Evenly pour the soy sauce over the tofu pieces. Cook and turn tofu until golden on each side. Don’t overbook the tofu. It’s not meat.

5. Once the tofu is cooked, add another tablespoon of oil to the same pan. Add all the vegetables and teriyaki sauce. Stir fry and cook for 4-5 minutes over high heat.

6. Add one cup of rice, quinoa, or noodles to a bowl and push to one side. Add the tofu and vegetables to other side of bowl. Sprinkle the tofu and vegetables with sesame seeds and sliced green onions.