Dan's Favorite Tofu Stir-Fry
This is one of our favorite dishes at home because it's so full of flavor and it's really just a ton of fiber rich veggies along with plant-based protein! This is a vegetarian friendly dish (although it does have eggs that are optional). I am not typically a fan of TOFU but Dan (my fiance who doesn't make a whole lot in the kitchen - but this is his go-to specialty meal he will make once in a while!!) has made this for years and introduced me into using tofu in this easy stir fry. Mix and match whichever veggies you want - but this is our personal favorite combination we have to share!
Serves: 4
1 pkg Extra Firm Tofu
4-6 Large Carrots, diced (or bag of pre-shredded carrots)
1/2 stalk Celery, diced
1 Yellow Onion, diced
Optional to add zucchini, peppers, cherry tomatoes
Soy sauce or coconut aminos
2 Eggs
Olive oil
Salt/pepper to taste
Start by dicing all your vegetables (you can also use shredded carrots and pre-diced onion for ease of preparation).
Next, add drizzle of oil and your onions to a pan over medium high heat and let heat up about 5 minutes.
Add in chopped veggies to the pan and let cook another 5-10 minutes until they start to turn slightly soft. Meanwhile, press your firm tofu with a cloth or towels to remove excess water.
Dice tofu into cubes and toss into the sautéed veggie mixture, stir about 5 minutes.
Crack in 2 eggs and stir around the break them up. Continue to cook about 2-5 minutes until egg are cooked and well incorporated into the mixture.
Drizzle on your soy sauce (or we used coconut aminos). Optional to add fresh grated ginger and some crushed red pepper on top. Serve and Enjoy!