Vegan Protein Powerhouse Stir-Fry

Ingredients:

• 1 block of Extra Firm Tofu (15 oz), pressed and cubed
• 2 cups of Broccoli florets
• 1 Bell pepper, sliced
• 1 cup Baby corns
• 1 Onion, cut into wedges
• 3 cloves of Garlic, minced
• 2 tablespoons of Soy sauce (low sodium)
• 1 tablespoon of Cornstarch
• 1 tablespoon of Grated ginger
• Olive Oil for cooking
• Salt and Pepper to taste
• 2 tablespoons Sesame seeds
• A sprinkle of Red Pepper flakes (optional)

Instructions:

1. In a large frying pan, heat a bit of olive oil on medium. Add cubes of tofu and sear on all sides until golden and crispy. This will give your tofu a nice texture and make it more flavorful.
2. In a different pan, add a bit more olive oil and throw in the onion, garlic, and ginger. Stir until the onions become translucent.
3. Add the other vegetables into the same pan (broccoli, bell pepper, and baby corns). Stir-fry until they’re tender but still have a nice crunch.
4. In a small bowl, whisk together the soy sauce and cornstarch until it forms a thin sauce.
5. Pour this sauce over your stir-fried vegetables and add in the cooked tofu. Toss everything together until the tofu and vegetables are well coated. Add salt and pepper to taste.
6. Sprinkle over the sesame seeds and, if you want a bit of a kick, some red pepper flakes. Simmer for a couple more minutes then remove from heat.

Nutrition Facts (Per Serving):

• Calories: 250
• Protein: 20g
• Fat: 10g
• Carbs: 15g

Plating:

Divide the stir-fry among plates. Make sure the colorful vegetables are distributed evenly. The tofu – being the star of the dish – should be clearly visible and not hidden under the vegetables. The sprinkle of sesame seeds should give the dish a nice finished look on top, and if used, the red pepper flakes give it a vibrant pop of color. The dish should look inviting, fresh, and full of texture. Pour a bit of the leftover sauce on top, and it’s ready to serve. A healthy, high-protein vegan meal that’s as visually appealing as it is appetizing!